Creamy Spinach and Tomato Tortellini


  • 1 pkg 16-20 oz fresh cheese tortellini
  • 14.5 oz can diced fire roasted tomatoes, undrained
  • 2 cups chopped frozen spinach defrosted and drained (see NOTES)
  • 1 clove garlic minced
  • 2 tbsp chopped onion
  • 1 tbsp fresh basil -OR- 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 1/4 cup grated parmesan cheese
  • 1 cup milk
  • 3/4 cup heavy cream
  • 3 tbsp flour


  • Cook tortellini per package directions; drain and set aside (do not rinse)
  • Heat oil in a large saucepan over medium heat. Add minced garlic and onion. Cook for 3-5 minutes or until it becomes fragrant and onion begins to get translucent.
  • Add undrained tomatoes, basil, spinach, salt and pepper.
  • Add the drained tortellini and stir to combine.
  • Mix the milk and cream; add the flour, blending so there are no lumps—I put this in a covered container and shake it.
  • Add the milk mixture and the cheese. Stir constantly until sauce begins to boil.
  • Reduce heat and simmer for 5 minutes.
  • Serve immediately.

Pierogi and Smoked Sausage Casserole

Slow Cooker Fruited Short Ribs