Make creamy Asiago roasted garlic tortellini with spinach and burst tomatoes for an easy weeknight supper using one practical pantry shortcut from Kiss the Cook.

Some weeknights call for a dinner that tastes a little special without asking much from the cook. This creamy tortellini does exactly that. A packet of Asiago & Roasted Garlic - Dip Mixes gives the sauce a head start, so the pan tastes layered and savory in a fraction of the time it would take to build from scratch.

The rest of the recipe leans on easy grocery-store staples: refrigerated cheese tortellini, a pint of tomatoes, a few handfuls of spinach, and a splash of cream. The tomatoes soften and burst into the sauce, the spinach wilts in right at the end, and the tortellini makes the whole skillet feel hearty enough for supper on its own. If you want one practical August dinner that still feels cozy, this is a strong place to start.

Why this recipe works on a busy night

The dip mix is especially useful here because it already brings roasted garlic, cheese flavor, and seasoning to the pan. That means fewer jars and spice bottles on the counter, and it also means the finished sauce tastes balanced without much guesswork. A little reserved pasta water helps the cream cling to the tortellini, while fresh Parmesan adds a final savory note without making the dish heavy.

This is also a flexible supper. Serve it as written for a meatless main dish, or pair it with a simple green salad if you want a fuller table. Leftovers reheat well for lunch, which is handy when the next day looks just as busy as this one.

Creamy Asiago Roasted Garlic Tortellini with Spinach

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings

Ingredients

• 1 package (20 ounces) refrigerated cheese tortellini
• 1 tablespoon olive oil
• 1 pint cherry or grape tomatoes
• 1 packet Asiago & Roasted Garlic - Dip Mixes
• 1 cup heavy cream
• 1/2 cup reserved pasta water, plus more as needed
• 3 cups baby spinach
• 1/3 cup finely grated Parmesan cheese, plus more for serving
• 1/4 teaspoon black pepper
• Optional: pinch of red pepper flakes and a few torn basil leaves for serving

Directions

1. Bring a large pot of salted water to a boil. Cook the tortellini according to package directions until tender. Before draining, reserve 1/2 cup of the pasta water. Drain the tortellini and set aside.
2. While the pasta cooks, warm the olive oil in a large deep skillet over medium heat. Add the tomatoes and cook for 5 to 7 minutes, stirring occasionally, until they soften and several burst.
3. Lower the heat to medium-low. Stir in the Asiago & Roasted Garlic - Dip Mixes, heavy cream, and reserved pasta water. Whisk or stir until the mixture is smooth and lightly bubbling, about 2 minutes.
4. Add the spinach by handfuls and stir until wilted, about 1 minute. Stir in the Parmesan and black pepper. If the sauce looks too thick, add another splash of pasta water until it is silky and spoonable.
5. Fold the cooked tortellini into the skillet and toss gently until coated and hot all the way through, 1 to 2 minutes. Taste and add red pepper flakes if you want a little heat.
6. Serve right away with extra Parmesan and basil, if using.

Notes

• Cherry tomatoes are ideal because they break down quickly and add sweetness without making the sauce watery.
• If you prefer a slightly lighter finish, use half-and-half instead of heavy cream. The sauce will be a bit thinner but still flavorful.
• A wooden or melamine spoon makes it easy to fold the tortellini gently without tearing it.

Storage

Refrigerate leftovers in a covered container within 2 hours, or within 1 hour if the room is above 90 degrees F. Use within 3 days. Reheat gently on the stove or in the microwave until the center reaches 165 degrees F, adding a small splash of water or milk to loosen the sauce if needed.

Food-safety guidance

Cook the tortellini according to the package directions and keep the finished dish hot until serving. If you prepare any add-ins such as cooked chicken or sausage on the side, make sure they reach their own safe final temperatures before stirring them into the pasta.

Shop This Recipe

If you want to build the same easy supper at home, these in-stock Kiss the Cook finds make the job simpler:

• Asiago & Roasted Garlic - Dip Mixes for the fast, savory sauce base
• Measuring Cups Plastic for the cream and pasta water
• Measuring Spoons Plastic for quick, tidy prep
• 12" Spoon for stirring and folding the tortellini into the sauce

This is the kind of dinner that earns a repeat spot because it is simple, reliable, and still feels generous when you set it on the table. Keep a packet of the dip mix in the pantry, and you are already most of the way to tomorrow night's supper.

Tags

Asiago Roasted Garlic Easy Dinners Kiss the Cook Pasta Recipes Spinach Recipes

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