If you need another reason to keep that cast iron skillet out on the stovetop, let this five-ingredient dinner be it. The cheese tortellini cooks directly in a fresh tomato sauce — meaning less mess and tons more flavor. A handful of baby spinach is stirred in at the end, and the whole skillet is finished with a little more cheese (because that’s always the right move). It’s just the kind of weeknight meal that’s guaranteed to become a new favorite.
This dinner is greater than the sum of its parts — it’s so incredibly easy, but tastes like you spent hours on it. Fresh tomatoes cook down quickly to create a sweet sauce that’s brighter and more flavorful than the jarred stuff — especially when flavored with garlic and red pepper flakes. Cheese tortellini plumps up quickly as it simmers in the sauce, so all that’s left to do is wilt some spinach into the mix. It’s an effortless meal that deserves to be made tonight.
INGREDIENTS
- 2 tablespoons olive oil
- 2 pounds plum or Roma tomatoes (about 8), coarsely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch red pepper flakes (optional)
- 3 cloves garlic, minced
- 2 (8-ounce) packages fresh cheese tortellini, or 1 (19-ounce) bag frozen cheese tortellini
- 2 cups packed baby spinach
- Freshly grated Parmesan cheese, for serving.
INSTRUCTIONS
- Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat until shimmering. Add the tomatoes, salt, black pepper, and red pepper flakes, if using. Cook until the tomatoes soften and release their juices, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Increase the heat to medium-high, stir in the tortellini, and cook, stirring occasionally, until the tortellini is plump and tender, 3 to 5 minutes, or according to package instructions.
- Remove from the heat and stir in the spinach until it just wilts, about 1 minute. Serve immediately with plenty of grated Parmesan cheese
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
