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Tortellini | Roasted Red Pepper | Spinach | Tortellini with Spinach and Roasted Red Peppers | Easy | Pasta | Cheesy Tortellini | Fast Dinner

Tortellini with Spinach and Roasted Red Peppers

Break the spaghetti routine with this recipe for tortellini with spinach and roasted red peppers. It’s the perfect weeknight meal.

  • Total Time: 25 minutes
  • Yield: 4 - 6 servings 1x


  • 1 Tbsp olive oil
  • 4 oz baby spinach
  • 2 roasted red bell peppers (or 12 oz jar, drained), chopped
  • 3 cloves garlic, minced
  • 1 1/3 cups half and half
  • 1/4 tsp salt
  • 1/8 tsp paprika
  • 3/4 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 2 Tbsp chopped fresh basil leaves
  • 20 oz cheese tortellini, uncooked


  1. In a large skillet, heat the oil on medium heat.
  2. Add the roasted red peppers and spinach and toss for 1-2 minutes, just until the spinach starts to wilt.
  3. Add the garlic and cook for another minute, stirring often so it doesn’t burn.
  4. Add the half and half, salt and paprika and bring to a boil.
  5. Turn heat down to low and simmer uncovered 5 minutes before stirring in the mozzarella cheese and parmesan.
  6. Once the cheese has melted stir in the basil.
  7. Cook the tortellini according to package directions, strain and immediately add to the sauce. Do not let the pasta sit out for an extended period of time after draining.
  8. Toss to coat and serve immediately.



  • large skillet
  • pot for boiling tortellini
  • Author: Sarah | Away From the Box
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stove
  • Cuisine: Italian American
  • Diet: Vegetarian

Keywords: cheese tortellini with spinach and tomato, roasted red pepper sauce and tortellini