Cheese Tortellini In Creamy Marinara

 

Ingredients

• 12 to 16 ounces frozen or refrigerated cheese tortellini
• 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 3 cups baby spinach leaves, tightly packed (or chopped spinach)
• 8 fresh basil leaves
• 4 ounce goat cheese log

Instructions

1. Boil the tortellini according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it. 
2. Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
3. When the pasta is done and drained, add it to the skillet. Crumble in the goat cheese into the sauce and stir until a creamy sauce forms (if you’d like, save out a few crumbles for topping). Serve immediately.