On busy days when you just don’t feel like cooking, a bowl of comforting Spinach and Ricotta Tortellini may be just what you need. To save time, store-bought tortellini is cooked directly in a rich garlicky sauce. The best part? This dish is made entirely in one pot and takes less than 15 minutes from start to finish! You can top your tortellini with freshly grated parmesan and enjoy it as a complete meal on its own, but a simple side salad or garlic bread would make great additions.
Can you make Spinach and Ricotta Tortellini ahead of time?
Refrigerate for up to 3 days in an airtight container.
Is Spinach and Ricotta Tortellini suitable for leftovers?
Spinach and Ricotta Tortellini can be frozen for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
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Spinach and Ricotta Tortellini
This super fast Spinach and Ricotta Tortellini recipe is a creamy, comforting vegetarian special that’s on the table in under 15 minutes – perfect for a busy weeknight dinner. It’s all cooked in just one pan, and the leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Total Time: 12 mins
- Yield: 4 1x
Ingredients
- 2 tbsp olive oil
- 1 tbsp freshly minced garlic
- 700 g (1 lb 9 oz) passata
- 1 tsp sea salt flakes
- ½ tsp cracked