Creamy Rosé Tortellini
with Roasted Red Pepper PestoCalories
:
1040 kcalProtein
:
40g proteinTotal
:
25 minutesDifficulty
:
MediumQuick
Veggie
Allergens:
- Egg
- Milk
- Wheat
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
This one is just like your favourite restaurant's cheesy tortellini! The creamy rosé sauce coats every piece of pillowy pasta and the gooey mozzarella cheese makes for an unforgettable takeout fake-out.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 mL
Cream
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7 g
Chives
2 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May be present: Soy, Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Calories1040 kcal
Fat49 g
Saturated Fat26 g
Carbohydrate112 g
Sugar16 g
Dietary Fiber11 g
Protein40 g
Cholesterol165 mg
Sodium2150 mg
Trans Fat2 g
Potassium1350 mg
Calcium700 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Oven-Proof Pan
•Strainer
•8x8" Baking Dish
Cooking Steps
1
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, core then cut pepper into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Thinly slice chives.
2
- Heat a large oven-proof pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then the peppers. Cook, stirring occasionally, until tender crisp, 3-4 min.
- Season with salt and pepper.
3
- Meanwhile, add tortellini to the boiling water.
- Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/3 cup (2/3 cup) pasta water, then drain.
4
- Sprinkle Cream Sauce Blend over peppers. Cook, stirring constantly, until peppers are coated, 30 sec.
- Add crushed tomatoes, garlic, roasted red pepper pesto, cream and half the chives. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Remove from heat.
- Season with salt and pepper.
5
- Add tortellini and reserved pasta water to the pan with sauce.
- Season with salt and pepper, then gently toss to combine. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly-oiled, 8x8-inch [9x13-inch] baking dish.)
- Sprinkle mozzarella and Parmesan cheese over tortellini.
- Bake in the middle of the oven until cheese is golden-brown, 5-6 min.
6
- Allow tortellini to cool for 2-3 min before serving.
- Divide tortellini between plates.
- Sprinkle remaining chives over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the rich, cheesy taste, though some found the red pepper flavor overpowering or the sauce a bit bland.
- Ease of prep: Customers appreciated how quick and simple this dish was to prepare, with clear instructions for an easy meal.
- Suggestions: Consider adding spinach, mushrooms, or Italian sausage for extra flavor and nutrition; some found cutting pepper strips smaller improved the eating experience.
- Portions: Several noted generous portion sizes, with some having leftovers for multiple days.
- Customization: Some diners boosted flavor by adding red chili flakes, extra garlic, or herbs to suit their taste preferences.
