Creamy Mozzarella Sun-Dried Tomato Basil Spinach Tortellini

Creamy Mozzarella Sun-Dried Tomato Basil Spinach Tortellini Recipe – delicious, easy, weeknight dinner, made in 30 minutes! You’ll love the combination of flavors (garlic, sun-dried tomatoes, spinach, and basil) along with the super creamy Mozzarella cheese sauce!
  • 1/4 cup sun dried tomatoes in oil in a jar, drained from oil
  • 1 tablespoon olive oil from sun-dried tomatoes
  • 3 garlic cloves, minced
  • 3 ounces fresh baby spinach (half the bag)
  • 1 and 1/3 cups half and half
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/2 cup mozzarella cheese, shredded
  • 6 fresh basil leaves, chopped
  • 2 cups uncooked tortellini (10 oz)
  • grated parmesan cheese, to serve
  1. Heat sun-dried tomatoes and 1 tablespoon of oil in a large skillet on medium heat, add minced garlic and cook for about a minute. Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to wilt. Add half and half, 1/4 teaspoon of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese. Stir to melt. Add chopped fresh basil.
  2. Cook tortellini according to package instructions. Drain, rinse.
  3. Add cooked tortellini to the sauce, mix to coat, warm on medium-low heat. Taste, add more salt if needed (1/4 teaspoon salt that you already added in a previous step should be perfect) .
  4. When serving, top with grated Parmesan cheese.