Ingredients
Scale
- 1 package (9-12 oz) of cheese tortellini
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese for serving
Instructions
- Gather all ingredients, bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add crushed tomatoes to the skillet, stir in dried oregano and basil. Simmer for 5 minutes to develop flavor.
- Reduce heat to low, stir in heavy cream, and cook for another 3-5 minutes until the sauce is creamy and heated through. Season with salt and pepper.
- Add cooked tortellini to the skillet and toss gently to coat in the sauce. Let simmer for a minute.
- Serve hot, garnished with fresh parsley or basil and grated Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on stovetop or microwave, adding a splash of cream or water to loosen the sauce.
- For extra flavor, top with additional Parmesan or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 55 mg