Classic Cheese Stuffed Pasta

Classic Cheese Stuffed Pasta

with Bell Pepper Marinara

Read more

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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Fresh Cheese Tortellini

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

12 g


2 box

Crushed Tomatoes

½ cup

Parmesan Cheese


113 g

Baby Spinach

320 g

Sweet Bell Pepper

2 tbsp

Balsamic Glaze


100 g


1 tbsp

Italian Seasoning


Not included in your delivery

1 tsp


2 tsp

Salt and Pepper*

1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories590 kcal
Fat15 g
Saturated Fat4.5 g
Carbohydrate91 g
Sugar20 g
Dietary Fiber7 g
Protein22 g
Cholesterol50 mg
Sodium690 mg
Instructionsarrow up iconarrow up icon
download icondownload icon

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.