There’s nothing quite like tucking into a big bowl of fresh pasta for a quick and satisfying meal. This cheese tortelloni recipe is your perfect base for weekday comfort: fast, easy and absolutely delicious. Simply cook the tortelloni until tender, then toss with your favorite marinara sauce and a sprinkle of Parmesan cheese.
Feel free to get creative with your own sauce and mix-ins-this versatile pasta works beautifully in salads, with pesto or even in a creamy sauce. Quick carby comfort awaits!
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Recipe details
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Ingredients
Instructions
- Bring a large pot of salted water to a boil.
- Add the cheese tortelloni to the boiling water and reduce the heat to a simmer.
- Cook, stirring occasionally, until the tortelloni are al dente and float to the top, about 3-5 minutes.
- Drain the tortelloni well.
- Optional sauce step: In a large pan, heat a 12-14 ounce jar of marinara sauce over medium-high heat until simmering.
- Stir the cooked tortelloni into the marinara sauce until well coated.
- Divide the pasta between bowls and sprinkle with grated Parmesan cheese.
- Garnish with chopped fresh basil or parsley, if desired.
Recipe Tips
For best results, use a large pot of generously salted water to season the pasta as it cooks.
Tortelloni are done when they float to the surface and are tender but still firm to the bite.
If you prefer a creamier sauce, stir in a splash of heavy cream or a pat of butter after draining.
FAQ
Can I use a different sauce instead of marinara?
Absolutely! This cheese tortelloni works well with pesto, Alfredo, brown butter and sage or even a simple olive oil and garlic dressing.
How do I store leftover cooked tortelloni?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or sauce.
Is this recipe gluten-free?
No, traditional cheese tortelloni contains wheat. Look for gluten-free tortelloni if needed.
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