Description
A hearty dish featuring cheese-filled tortellini, savory meatballs, and fresh spinach in a rich tomato sauce.
Ingredients
Scale
- 1 pound frozen cheese tortellini
- 1 pound frozen fully cooked Italian-style meatballs
- 3 cups marinara or tomato sauce
- 6 ounces fresh baby spinach
- 2 tablespoons olive oil
- 1 small yellow onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Brown the meatballs in olive oil, remove, then sauté onion and garlic in the same pan.
- Add tomato sauce, scrape up browned bits, return meatballs, and simmer covered for 10 minutes.
- Boil tortellini in salted water until al dente, drain, and reserve pasta water.
- Add tortellini to the sauce, toss to combine, and add spinach until wilted.
- Adjust seasoning, serve hot with Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg
Keywords: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to maintain moisture. Freezing is not recommended due to the texture changes in the cheese tortellini.