Creamy Roasted Red Pepper Tortellini Skillet

Tortellini’s ring-shaped pillows have long been a northern Italian comfort staple. This one-skillet dinner folds cheese-filled pasta into a silky roasted red pepper cream with spinach for weeknight ease.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 610 cal
• 24g protein
• 62g carbs
• 30g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 20 oz refrigerated cheese tortellini
• 12 oz jarred roasted red peppers, drained
• 3/4 cup heavy cream
• 1 cup chicken or vegetable broth
• 4 cups packed fresh spinach
• 4 garlic cloves, minced
• 1 shallot, finely chopped
• 3/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves

Instructions

1. 1Pat roasted red peppers dry and blend with broth until completely smooth; set the pepper purée aside.
2. 2Heat olive oil in a large deep skillet over medium heat. Add shallot and cook 2–3 minutes until softened and translucent, then stir in garlic, Italian seasoning, and red pepper flakes for 30 seconds until fragrant.
3. 3Pour in the remaining broth and the red pepper purée; bring to a gentle simmer, scraping up any browned bits. Stir in heavy cream and season with salt and black pepper.
4. 4Add the tortellini directly to the sauce, stirring to coat. Cover and cook 4–5 minutes, stirring once halfway, until tortellini are plump and tender (check package; most refrigerated brands finish in this time).
5. 5Uncover, fold in spinach by large handfuls until just wilted, about 1–2 minutes. The sauce should coat the back of a spoon; if too thick, splash in a tablespoon of water or broth.
6. 6Remove from heat and stir in Parmesan until melted and glossy. Taste and adjust salt or heat.
7. 7Tear basil leaves over the top and finish with remaining Parmesan. Let sit 2 minutes so the sauce thickens slightly the pasta.
8. 8Serve in shallow bowls with extra black pepper and crusty bread for dunking.