On busy weeknights I’m always looking for ways I can get dinner on the table quickly – like REALLY quickly! – with minimal effort and without compromising on flavour. I love this super-comforting tortellini in a creamy, garlicky tomato sauce as I can have it prepped and cooked in under 15 minutes. It’s simple but substantial because I use tortellini stuffed with spinach and cheese and it’s topped with lashings of parmesan. It’s all cooked in one pan and you don’t even have to precook the pasta! I came up with this recipe while on a family holiday when I was looking for something super quick, easy and full of flavour that we could all enjoy – which would work with limited stove real estate and used just one pan.
This Spinach and Ricotta Tortellini with Creamy Tomato Sauce is so versatile and easily adaptable and you can throw in pretty much any vegetables you like after sautéing the onion. There’s minimal chopping, minimal washing up and minimal stress involved, which equals a big win for me! It’s spiced up with an Italian chilli oil, but you can leave this out if you prefer.
What are some other quick and easy meal ideas that take 15 minutes or less to make?
Some of my favourite super quick meal ideas are: Easy Butter Chicken, Sticky Pork Noodles, Mediterranean Pizza, Eggplant and Tofu Red Curry, Beef Burrito Bowl and 10 Minute Creamy Pesto Chicken Pasta to name just a few. Click here to view all my 15-minute meals.
What other ingredients can I add?
This is the perfect “catch-all” meal, allowing you to use up all of those veggies hiding in your crisper. I’ve used baby spinach in the recipe (minimal chopping!) but diced zucchini (courgette), sliced broccoli, green beans, snow peas (mangetout), capsicum (bell peppers) or shredded kale would also work beautifully. Add up to 2 cups of vegetables of your choice after adding the onion.
Tips for cooking “one-pot pasta” with success
To make a one-pan pasta dish (where the pasta is cooked in the pan with the sauce), it’s important that you use a heavy-based piece of cookware. Thin cookware doesn’t heat as evenly and may leave you with too much or too little liquid. I use a flameproof, ovenproof, enamelled cast-iron pot with a lid. The liquid needs to be simmering the entire time (gently with small bubbles). If it isn’t, modify the heat by turning it up or down slightly to maintain the simmer!
Watch how to make Spinach and Ricotta Tortellini with Creamy Tomato Sauce
What can I serve with Spinach and Ricotta Tortellini with Creamy Tomato Sauce?
We love to keep it simple with steamed greens or a leafy green salad. Some Friendly Freezer Garlic Bread or 5 Minute Cheesy Garlic Bread for dunking is always welcomed and if you’re wanting to add meat, some barbecued chicken or prawns (shrimp) work really well in this recipe too.
Spinach and Ricotta Tortellini with Creamy Tomato Sauce
Share PrintIngredients
- 2 tbsp olive oil
- 1 red onion finely diced
- 1 tsp freshly minced garlic
- 150 g 5½ oz cherry or grape tomatoes
- ½ cup 125 ml chicken or vegetable stock
- 1 tbsp tomato paste concentrated puree
- 1 cup 250 ml thick (heavy/double) cream
- 1 cup 100 g freshly grated parmesan, plus extra to serve
- ½ tsp freshly cracked black pepper
- 2 large handfuls baby spinach leaves
- 600 g 1 lb 5 oz spinach and ricotta tortellini (or any fresh tortellini/ravioli of choice, see note 1)
- 1 tbsp Italian chilli oil to serve (optional) see note 1
Equipment
Instructions
- Make the sauce – Heat the olive oil in a heavy-based pan with a lid over medium–high heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes or until softened.
- Add the tomatoes. Cook for 2 minutes, stirring. Use the back of your spoon to gently squash the tomatoes and release their juices.
- Add the chicken stock and tomato paste. Stir for 1 minute.
- Add the cream, parmesan and pepper. Bring to a simmer.
- Add the spinach, stir until just wilted.
- Add the pasta – Add the tortellini directly into the pan from the bag (no need to precook, see note 2). Stir through the sauce.
- Cook – Reduce the heat to low, cover and cook for 3–4 minutes or until the pasta is just cooked through. (Too much or too little liquid? See note 3.)
- Serve – Top with extra parmesan and the Italian chilli oil, if using. Serve immediately.
Disclaimer re gluten-free and dairy-free recipes
Britany says:
This is a favourite in our household. We also use other pasta sometimes when i need to make gluten free and still delicious..
Nicole says:
Wonderful to hear that it also works with GF pasta, Britany! Thanks for the rating, too. Nic x
Bert says:
Love the creamy sauce, very tasty. Thank you!
Hayley says:
Delicious! Could I please confirm if the nutritional info is correct (224cal)?
Marisa says:
Amazing. My family loved it and keep asking for me to make it often. I use a different type of pasta and they love it. Thank you for a quick and simple recipe idea. Love all your meals.
Helen Mills says:
Delicious! I cut up a small link of smoked sausage & added.
Melissa says:
This is so good, my family loved it. I did add ground Italian sausage and it was EXCELLENT
Catherine says:
Have made this twice and it is absolutely delicious! Highly recommend!
Robyn says:
Made this for dinner tonight, and it was so delicious… thanks for the recipe
Mindy A. says:
This meal was so delicious! I’ve been stuck in a rut with cooking and have been trying to find new recipes and found this and omg. It was a hit, even with my kids. Simple and so delicious!
Claire Nolan says:
Amazingly good. Added some chopped parsley with the spinach, and a squeeze of lemon to serve.
aliciabardsley says:
Made this last night. So easy and tasted great. Even my fussy teens said it was restaurant quality!
cindykbaker3 says:
Have made this a few times now, love this simple delicious recipe. I add some zucchini and mushrooms to this as well. Quick, easy and scrumptious.