Source: Kelsey Nixon
Cheese Tortellini (16-18 oz) Fresh or frozen is best
24-288 oz Marinara Sauce
1/2 C. Heavy Cream
1/4 C. Pesto
2-3 handfuls baby spinach
Shredded parmesan
Add all ingredients (add baby spinach last) to a big skillet, mixing to combine. Bring to a simmer over med-high heat. Cover and cook about 2.5 minutes.
Stir. Cover once again and continue cooking for another couple of minutes until tortellini is soft and sauce is warmed through. Top with shredded parmesan.
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