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Tortellini Rosé (Tortellini With Tomato Cream Sauce)

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“Simple and substantial, a perfect choice for a casual supper. Serve with salad and crusty french bread for a complete meal.”
READY IN:
25mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

  • 16 -20 ounces cheese tortellini (using a 20 oz pkg will make it less saucy and stretch this meal to feed an extra person) or 16 -20 ounces meat-filled tortellini, cooked & drained (using a 20 oz pkg will make it less saucy and stretch this meal to feed an extra person)
  • 3 ounces mushrooms, sliced (optional)
  • 2 garlic cloves, minced
  • 2 cups pasta sauce (Bertolli tomato & basil)
  • 34 cup half-and-half
  • 14 cup parmesan cheese, shaved (to garnish)

Directions

  1. If opting for mushrooms: In a saucepan, over medium heat, saute mushrooms for 3 minutes; then add garlic and saute for 2 more minutes, then add pasta sauce and cook until heated through. Otherwise: In a saucepan, over medium heat, heat tomato sauce with garlic until heated through.
  2. Stir in cream, and remove from heat.
  3. Toss pasta in sauce until evenly coated.
  4. Sprinkle with cheese, to garnish.

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