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+ servings

Sun Dried Tomato and Mozzarella Tortellini

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!
4.50 from 8 votes
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 681 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 681kcalCarbohydrates: 59gProtein: 30gFat: 39gSaturated Fat: 18gTrans Fat: 1gCholesterol: 122mgSodium: 1660mgPotassium: 2086mgFiber: 9gSugar: 23gVitamin A: 1258IUVitamin C: 23mgCalcium: 326mgIron: 7mg
Keyword easy, Pasta, quick
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