Creamy Tomato Cheese Tortellini Skillet

By Sprig Originals ✓ · cooked up in Sprig

A one-pan weeknight dinner kids actually finish: pillowy cheese tortellini simmered right in a mild, creamy tomato sauce with sweet peas, then blanketed in melty mozzarella. No spice, no chopping marathon, and only one pan to wash.

Ingredients

• 2 tbsp butter
• 2 cloves garlic, finely grated or minced
• 1 tsp dried basil
• 2 cups jarred marinara or tomato passata
• 1 cup water
• 1/2 cup heavy cream
• 1/2 tsp salt
• 20 oz refrigerated cheese tortellini
• 1 cup frozen peas
• 1 cup shredded mozzarella

Instructions

1. Melt the butter in a large deep skillet over medium heat. Add the garlic and dried basil and cook, stirring, for 45 seconds, just until fragrant — don't let the garlic brown.
2. Pour in the marinara, water, heavy cream and salt. Stir well and bring to a gentle simmer, about 3 minutes.
3. Add the tortellini and stir to coat. Cover and simmer over medium-low heat for 6 to 8 minutes, stirring once or twice, until the tortellini are tender and puffed.
4. Scatter the frozen peas over the top, stir them in, and cook uncovered for 2 more minutes until the peas are hot and bright green and the sauce has thickened enough to cling to the pasta.
5. Turn off the heat, sprinkle the mozzarella evenly over the surface, cover for 2 to 3 minutes until melted and stretchy.
6. Let the skillet sit 5 minutes before serving so the sauce settles and nothing is mouth-burningly hot for small eaters.

Chef's tips

Nutrition (per serving, estimated)

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