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Tomato spinach tortellini skillet

Refrigerated cheese tortellini simmer in marinara with spinach, then finish under melted mozzarella. About 25 minutes; serves four.

About 25 minutes · serves 4

By Forkast. This recipe has not been kitchen-tested; timing is an estimate.

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Cheese tortellini with tomato sauce, spinach, and melted mozzarella in a skillet.
AI-generated recipe illustration

Let’s make dinner

  1. 1

    Start the sauce

    Heat oil in an oven-safe skillet over medium. Cook minced garlic for 30 seconds. Add marinara and water. Bring to a gentle simmer.

  2. 2

    Simmer the tortellini

    Stir in tortellini. Cover and simmer gently for 8–10 minutes. Stir once halfway through. Cook until the pasta is tender.

  3. 3

    Wilt, top, and broil

    Stir in spinach. Scatter mozzarella and Parmesan over the skillet. Broil 2–3 minutes until bubbling. Rest 5 minutes; add black pepper.

Refrigerated tortellini does the heavy lifting here: simmer it right in marinara, fold in spinach, then broil the cheese until bubbly. Use an oven-safe skillet and keep the handle protected after broiling. Contains wheat, milk, and may contain egg; check the tortellini label.

Questions before you cook

Do I boil the tortellini separately?

No. Refrigerated tortellini simmer directly in the marinara and water. Check the pasta is tender before adding the cheese.

What if my skillet cannot go under the broiler?

Do not put an unsuitable skillet or handle under the broiler. Transfer the cooked pasta to a broiler-safe dish before adding cheese; this variation has not been tested.

Substitutions and ingredient choices

A different marinara is an untested flavor variation. Check the sauce and tortellini labels for allergens; frozen or dried tortellini need different timing.

How should I store and reheat leftovers?

Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Reheat leftovers to 165°F, checking with a food thermometer. These are general USDA safety limits, not a tested shelf-life claim for this recipe.

Reheat covered with a splash of water, stirring gently to warm the pasta without drying the sauce.

USDA: Leftovers and Food Safety

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