Classic Cheese Stuffed Pasta
with Bell Pepper Marinara
Cheese-stuffed tortellini is an incredible taste partner for spinach and crushed tomatoes. All those zesty and bright flavours help lighten and brighten the little rings, taking them into fall pasta season.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Fresh Cheese Tortellini
(Contains: Egg, Milk, Wheat)
12 g
Garlic
2 box
Crushed Tomatoes
½ cup
Parmesan Cheese
(Contains: Milk)
113 g
Baby Spinach
320 g
Sweet Bell Pepper
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
100 g
Shallot
1 tbsp
Italian Seasoning
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar*
2 tsp
Salt and Pepper*
1 tbsp
Oil*
Nutrition Values
Cooking Steps
Before starting, wash and dry all produce.Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Core, then cut pepper into 1/2-inch pieces. Peel, then cut shallots into 1/4-inch pieces. Peel, then mince or grate garlic.
Add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water. Drain and return to the same pot, off heat. Set aside.
While tortellini cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then shallots and peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Add garlic and Italian Seasoning. Cook, stirring often, until fragrant, 1 min.
Add crushed tomatoes, half the balsamic glaze and 1 tsp sugar to the pan with peppers. Stir together, then reduce heat to medium-low. Simmer, stirring occasionally, until slightly thickened, 8-10 min.
Add marinara sauce, spinach, reserved pasta water and half the Parmesan to the pot with the tortellini. Toss together, until spinach wilts, 1 min. Season with salt and pepper.
Divide pasta between bowls. Drizzle over remaining balsamic glaze and remaining Parmesan.
