Ingredients for Creamy Marinara Tortellini
- Refrigerated Cheese Tortellini
- 2 cups marinara sauce
- Heavy Whipping Cream
- All Purpose Flour
- Cold Water
- 1 teaspoon dried thyme
- Olive Oil
- 1/4 cup grated parmesan cheese
- Fresh parsley, to taste
- Black pepper, to taste
- 1 (14-ounce) can artichoke hearts, drained and chopped
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How to Make Creamy Marinara Tortellini
- Cook 1 pound of cheese tortellini according to package directions. Drain and set aside.
- While the tortellini cooks, in a large saucepan, combine 2 cups of your favorite marinara sauce and 1/2 cup of heavy cream.
- In a small bowl, whisk together 2 tablespoons of all-purpose flour and 1/4 cup of cold water until smooth. Gradually whisk this mixture into the marinara cream sauce.
- Bring the sauce to a gentle boil over medium heat.
- Reduce heat to low and simmer, stirring constantly, for 2-3 minutes, or until the sauce has thickened to your desired consistency.
- Stir in 1 (14-ounce) can of artichoke hearts, drained and chopped, 1 teaspoon of dried thyme, and 1 tablespoon of olive oil.
- Reduce heat to low and simmer uncovered for 3-4 minutes, or until heated through.
- Add the cooked tortellini to the sauce and gently toss to coat.
- Serve immediately, sprinkled with 1/4 cup grated parmesan cheese, fresh parsley, and a pinch of black pepper.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
30g
Fat
59g
Carbs
5g
