Tortellini Rosé (Tortellini With Tomato Cream Sauce)

Recipe by littleturtle
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
  • 14
    cup parmesan cheese, shaved (to garnish)
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DIRECTIONS

  • 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.
  • Stir in cream, and remove from heat.
  • Toss pasta in sauce until evenly coated.
  • Sprinkle with cheese, to garnish.
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