Cheese Stuffed Tortellini in Blush Tomato Cream Sauce
Dive into ultimate comfort with this Cheese Stuffed Tortellini in Blush Tomato Cream Sauce—a creamy, dreamy pasta dish perfect for cozy nights or social-worthy dinner spreads. With tender cheese-filled tortellini, a silky tomato cream sauce, and melted parmesan on top, this dish is both satisfying and aesthetic—aka perfect for Gen Z foodies and pasta lovers everywhere.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Sautéed / Simmered
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
-
1 (20 oz) package cheese tortellini (fresh or frozen)
-
1 tbsp olive oil
-
3 garlic cloves, minced
-
1 1/2 cups tomato sauce (or crushed tomatoes)
-
1/2 cup heavy cream (or full-fat coconut milk for dairy-free option)
-
1/2 tsp Italian seasoning
-
Salt and pepper to taste
-
1/2 cup grated parmesan cheese
-
2 tbsp fresh parsley or chives, chopped
-
Optional: red pepper flakes for a kick
Instructions
-
Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain and set aside.
-
In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté until fragrant, about 1 minute.
-
Stir in tomato sauce, Italian seasoning, salt, and pepper. Let simmer for 5 minutes to deepen flavor.
-
Lower heat and slowly stir in heavy cream until the sauce turns a gorgeous blush pink. Simmer for 3 more minutes.
-
Add the cooked tortellini and gently toss to coat with the sauce.
-
Sprinkle in grated parmesan and stir until melted and well combined.
-
Garnish with fresh parsley or chives and a pinch of red pepper flakes if using.
-
Serve hot with crusty bread or a crisp green salad for the ultimate meal.
Notes
-
For a dairy-free version, use coconut milk and omit parmesan or sub with dairy-free cheese.
-
Add spinach or sun-dried tomatoes for an extra flavor boost.
-
Leftovers reheat beautifully the next day.