- Cheese Tortellini In Creamy Marinara.jpg (52.98 KiB) Viewed 491 times
Preparation Time: 5 minutes
Cooking time: 10 minutes
Serves: 3
If served as three portions, provides 425 cals, 28g fat (of which 8g saturates), 4g sugar and 0.5g salt per portion.
Ingredients
- 340g (12oz) to 450g (16oz) frozen or refrigerated cheese tortellini
- 800g (28oz) can crushed fire roasted tomatoes (or best quality crushed tomatoes)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- 3 cups baby spinach leaves, tightly packed (or chopped spinach)
- 8 fresh basil leaves
- 115g (4oz) goat cheese log
Method
1. Boil the tortellini according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it.
2. Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
3. When the pasta is done and drained, add it to the skillet. Crumble in the goat cheese into the sauce and stir until a creamy sauce forms (if you’d like, save out a few crumbles for topping). Serve immediately.
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