Creamy Mozzarella Sun-Dried Tomato Basil Spinach Tortellini

This recipe takes only 30 minutes! You'll love the combination of flavors (garlic, sun-dried tomatoes, spinach, and basil) along with the super creamy Mozzarella cheese sauce coating the tortellini.

📝 Ingredients

• 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 baby spinach
• 1 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)
• 10 oz tortellini (uncooked)
• 1/4 cup Parmesan cheese (shredded, to serve)

👨‍🍳 Instructions

1. 1Heat 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. 2Cook tortellini according to package instructions. Drain, rinse.
3. 3Add 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. 4When serving, top with grated Parmesan cheese.