This Sun Dried Tomato and Mozzarella Tortellini is a quick and easy meal that is made with lots of pantry staples and delivers on flavor!
Ok y’all, who is ready for another quick, easy and delicious dinner!? I am all about this tortellini pasta dish because it’s an easy dinner that is such loaded with flavor thanks to a couple of easy pantry ingredients. This dinner comes together really fast thanks to quick cooking tortellini and simple sauce that you make right in the pan. This definitely a dish the whole family will love!
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Sun Dried Tomato and Mozzarella Tortellini
I am all about a quick and easy dinner that only looks and tastes like it took all day. Ever since Bébé Warren made his entrance into our lives quick dinners are my jam. After Warren get his bath and bedtime, it’s dinner time for me and BMW. Most days we are exhausted by that point so we need something quick and comforting.
Enter quick cooking pasta dishes like Chicken Gnocchi Florentine and this Sun Dried Tomato and Mozzarella Tortellini! I like dishes like this because they are satisfying, delicious and one-course. That means it gets everything we are going to eat onto one plate.
This is almost a one pot meal… You’ll need to boil the pasta in one pot and make the sauce in a skillet. So while not a true one pot meal… It’s almost a one pot meal. Know what I mean? That means it’s a quick clean up too! Because we definitely need a quick clean up as well.
Easy Pasta Dinner
After the year we have all had I know many of us are drawn to comforting meals. This one definitely hits that mark! It’s creamy, filling and the perfect amount of familiar flavors and something interesting and never bland. I included diced pepperoni in this meal, because ever since I discovered the deliciousness of pepperoni in pasta, I like to include it whenever I can!
If you’re looking for a vegetarian meal, you can leave out the pepperoni and it will still be delicious. BMW loves the addition of pepperoni and I do too. It’s just one more hit of flavor to keep things interesting. We gotta spice things up, ya know? After a year of cooking at home, I am always looking for easy ways to keep dinner interesting.
This dish also gets lots of it’s flavor from fresh garlic, an Italian Herb mix and a bit of fresh cracked black pepper. I do think that fresh garlic adds much more flavor than the jarred stuff, so use fresh if you can!
How To Use Sun Dried Tomatoes
The other flavor comes from the sun dried tomatoes. I used the dried ones but the jarred ones in liquid will work too. Just drain them from the liquid first.
Sautéing that sun dried tomatoes with the garlic and pepperoni helps release some of their flavor and get it into the pan that will then go into the sauce. The sun dried tomatoes add acid and a touch of sweetness to help balance the otherwise savory sauce. This dynamic flavor combination is simple and easy to create. Don’t you just love how the simple things in life are often the best?
I use fresh mozzarella in this recipe and tear it into small bite-sized pieces. You can also use shredded mozzarella if that is what you have. If you can’t get your hands on some mozzarella, stir in grated parmesan!
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Sun Dried Tomato and Mozzarella Tortellini
- 3 cloves garlic minced or pressed
- 1 tbsp unsalted butter
- 8 oz sun dried tomatoes (dry) chopped
- 4 oz pepperoni diced
- 1/2 lb cheese tortellini frozen or fresh
- 1/2 cup pasta water plus extra if needed
- 1 tsp Italian Herb mix
- 1 tsp kosher salt reduce by half if using table salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup heavy cream
- 4 oz fresh mozzarella torn
- Begin by bringing a large pot of water to a boil. Meanwhile, mince or press garlic and dice sun dried tomatoes.
- In a heavy bottomed skillet, like a cast iron, over medium high heat melt butter and sauté garlic for about 1 minute until fragrant. Then add pepperoni and sun dried tomatoes, stirring for an additional 30-60 seconds.
- Add tortellini to boiling pot and cook until al dente, about 3 minutes. Reserve some of the pasta water, about 1 cup just in case you need extra, for the sauce.
- Add cooked tortellini to skillet along with about 1/2 cup pasta water. Stir in Italian herbs, salt, pepper and re pepper flakes until evenly distributed. Then add cream and stir until a thick sauce forms. TIP: If sauce is too thick, add additional pasta water one tablespoon at a time. If sauce is too thin, cook to cook over medium high heat until it reduces down.
- Add torn mozzarella to skillet and reduce heat to low. Let mozzarella get nice and warm, about 1 more minute. Serve hot.