This Spinach and Ricotta Tortellini with Creamy Tomato Sauce is so versatile and easily adaptable and you can throw in pretty much any vegetables you like after sautéing the onion. There’s minimal chopping, minimal washing up and minimal stress involved, which equals a big win for me! It’s spiced up with an Italian chilli oil, but you can leave this out if you prefer.
What are some other quick and easy meal ideas that take 15 minutes or less to make?
Some of my favourite super quick meal ideas are: Easy Butter Chicken, Sticky Pork Noodles, Mediterranean Pizza, Eggplant and Tofu Red Curry, Beef Burrito Bowl and 10 Minute Creamy Pesto Chicken Pasta to name just a few. Click here to view all my 15-minute meals.
What other ingredients can I add?
This is the perfect “catch-all” meal, allowing you to use up all of those veggies hiding in your crisper. I’ve used baby spinach in the recipe (minimal chopping!) but diced zucchini (courgette), sliced broccoli, green beans, snow peas (mangetout), capsicum (bell peppers) or shredded kale would also work beautifully. Add up to 2 cups of vegetables of your choice after adding the onion.
Tips for cooking “one-pot pasta” with success
To make a one-pan pasta dish (where the pasta is cooked in the pan with the sauce), it’s important that you use a heavy-based piece of cookware. Thin cookware doesn’t heat as evenly and may leave you with too much or too little liquid. I use a flameproof, ovenproof, enamelled cast-iron pot with a lid. The liquid needs to be simmering the entire time (gently with small bubbles). If it isn’t, modify the heat by turning it up or down slightly to maintain the simmer!
Watch how to make Spinach and Ricotta Tortellini with Creamy Tomato Sauce
What can I serve with Spinach and Ricotta Tortellini with Creamy Tomato Sauce?
We love to keep it simple with steamed greens or a leafy green salad. Some Friendly Freezer Garlic Bread or 5 Minute Cheesy Garlic Bread for dunking is always welcomed and if you’re wanting to add meat, some barbecued chicken or prawns (shrimp) work really well in this recipe too. 5 from 15 reviews Note 2 – Fresh ravioli or tortellini from the refrigerated section of the supermarket (that takes 2 minutes or less to cook) is suitable for this recipe (not the dry variety from the pasta aisle!). Cook from fresh, not frozen. Note 3 – If you find there is too much liquid at the end of cooking time, the heat may not have been high enough. Uncover the pan, increase the heat to high and simmer for 2–3 minutes until some of the residual liquid has been absorbed. As the pasta sits, it will also absorb liquid so don’t worry too much if it appears to be super saucy. If the tortellini isn’t saucy enough at the end of cooking time, add 1–2 tablespoons of boiling water (from the kettle) at a time, to loosen the sauce to your desired consistency.
Make ahead
This meal is best made and served immediately, but you will love leftovers the next day!
Leftovers
Refrigerate leftover Spinach and Ricotta Tortellini with Creamy Tomato Sauce in an airtight container for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating (otherwise you’ll land with mushy pasta!). You’ll find the cream breaks down during the refrigerating/freezing process and the results are a garlicky, oil-based sauce. The sauce is equally delicious, just less creamy as it would be when it’s made fresh!
title: “One Pot Creamy Tomato Tortellini Recipe Simple Home Edit” ShowToc: true date: “2024-10-07” author: “Stacie Gauvin”
This Spinach and Ricotta Tortellini with Creamy Tomato Sauce is so versatile and easily adaptable and you can throw in pretty much any vegetables you like after sautéing the onion. There’s minimal chopping, minimal washing up and minimal stress involved, which equals a big win for me! It’s spiced up with an Italian chilli oil, but you can leave this out if you prefer.
What are some other quick and easy meal ideas that take 15 minutes or less to make?
Some of my favourite super quick meal ideas are: Easy Butter Chicken, Sticky Pork Noodles, Mediterranean Pizza, Eggplant and Tofu Red Curry, Beef Burrito Bowl and 10 Minute Creamy Pesto Chicken Pasta to name just a few. Click here to view all my 15-minute meals.
What other ingredients can I add?
This is the perfect “catch-all” meal, allowing you to use up all of those veggies hiding in your crisper. I’ve used baby spinach in the recipe (minimal chopping!) but diced zucchini (courgette), sliced broccoli, green beans, snow peas (mangetout), capsicum (bell peppers) or shredded kale would also work beautifully. Add up to 2 cups of vegetables of your choice after adding the onion.
Tips for cooking “one-pot pasta” with success
To make a one-pan pasta dish (where the pasta is cooked in the pan with the sauce), it’s important that you use a heavy-based piece of cookware. Thin cookware doesn’t heat as evenly and may leave you with too much or too little liquid. I use a flameproof, ovenproof, enamelled cast-iron pot with a lid. The liquid needs to be simmering the entire time (gently with small bubbles). If it isn’t, modify the heat by turning it up or down slightly to maintain the simmer!
Watch how to make Spinach and Ricotta Tortellini with Creamy Tomato Sauce
What can I serve with Spinach and Ricotta Tortellini with Creamy Tomato Sauce?
We love to keep it simple with steamed greens or a leafy green salad. Some Friendly Freezer Garlic Bread or 5 Minute Cheesy Garlic Bread for dunking is always welcomed and if you’re wanting to add meat, some barbecued chicken or prawns (shrimp) work really well in this recipe too. 5 from 15 reviews Note 2 – Fresh ravioli or tortellini from the refrigerated section of the supermarket (that takes 2 minutes or less to cook) is suitable for this recipe (not the dry variety from the pasta aisle!). Cook from fresh, not frozen. Note 3 – If you find there is too much liquid at the end of cooking time, the heat may not have been high enough. Uncover the pan, increase the heat to high and simmer for 2–3 minutes until some of the residual liquid has been absorbed. As the pasta sits, it will also absorb liquid so don’t worry too much if it appears to be super saucy. If the tortellini isn’t saucy enough at the end of cooking time, add 1–2 tablespoons of boiling water (from the kettle) at a time, to loosen the sauce to your desired consistency.
Make ahead
This meal is best made and served immediately, but you will love leftovers the next day!
Leftovers
Refrigerate leftover Spinach and Ricotta Tortellini with Creamy Tomato Sauce in an airtight container for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating (otherwise you’ll land with mushy pasta!). You’ll find the cream breaks down during the refrigerating/freezing process and the results are a garlicky, oil-based sauce. The sauce is equally delicious, just less creamy as it would be when it’s made fresh!