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Tortelloni with Tomato Spinach Cream Sauce

Tortelloni with Tomato Spinach Cream Sauce

20 MIN.

My kids love stuffed pastas like ravioli and tortelloni and I am usually guaranteed a whine-free dinner hour when one of these is on the menu. For weeknight cooking, I turn to refrigerated stuffed pastas because they’re versatile, quick to cook (just 5 minutes) and perfect for meatless meals. This Tortelloni with Tomato Spinach Cream Sauce is a 20-minute kid-pleaser.

Are Cream Sauces Healthy?

Your favorite cream-based sauces, like Alfredo, can fit perfectly into any eating pattern if it’s a food you enjoy and can tolerate (i.e. you don’t have an allergy to milk or sensitivity to lactose).

An easy way to add flavor, a creamy texture and richness is by stirring a bit of cream into tomato-based sauces at the very end. For this pasta I added a little cream cheese and half and half to the jarred tomato sauce to create a velvety sauce that’s not too heavy.

  • 2 9 oz. packages Heinen’s Tricolor Cheese Tortelloni
  • 1 Tbsp. olive oil
  • 26 oz. jar Heinen’s Organic Italian Herb Pasta Sauce
  • ¼ cup Heinen’s Soft Cream Cheese
  • ¼ cup half and half
  • 5 oz. container baby spinach
  • 3 Tbsp. grated Parmesan cheese, plus more to serve
  • Black pepper
  1. Prepare tortelloni according to package directions (be careful not to overcook). Drain well and toss with olive oil; set aside.
  2. In a large saucepan, bring pasta sauce to a simmer over medium heat. Reduce heat to low and whisk in cream cheese followed by half and half.
  3. Fold spinach into tomato sauce until it just wilts (it will seem like a lot of spinach but it wilts to a much smaller amount.) Stir in Parmesan cheese followed by a few grinds of black pepper.
  4. Add the cooked tortelloni to the sauce and gently fold until well-combined. Spoon into bowls and top with additional Parmesan cheese.

Serves 4-6.

This recipe was developed in paid partnership with Heinen’s. Check out the original post here.

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