The Best Creamy Tomato & Spinach Tortelloni

This easy creamy tomato and spinach tortelloni is one of my favourite quick pasta recipes. I’ve used store-bought fresh tomato and mozzarella tortelloni, which cook in just a few minutes and have a gorgeous silky texture.The sauce is packed with flavour from sundried tomatoes, garlic, and tinned tomatoes, with a splash of cream to bring everything together. It’s a simple weeknight dinner that feels a little bit special. Think marry-me-sauce meets cheesy-filled pasta. And tortelloni, with its generous ratio of filling to pasta, is now my favourite shape.

You can use ravioli or tortellini too, but the looser fold of tortelloni makes it perfect for catching all that velvety sauce.

• 500 grams of fresh tomato and mozzarella tortelloni
• 30 grams salted butter
• 1 brown onion or 2 large shallots finely chopped
• 5 – 6 sundried tomatoes in vinaigrette chopped (about ¼ cup)
• 3 – 4 cloves of garlic minced
• 2 400 gram tins of chopped peeled tomatoes
• A small handful of basil leaves roughly chopped
• 80 -100 grams of baby spinach leaves roughly chopped
• 250 ml fresh single or whipping cream 1 cup
• Grated Parmesan cheese to serve