This is a quick and easy recipe adding a creamy tomato sauce to tortellini and throwing in fresh spinach for nutrients and freshness.

Preparation time: 30 minutes

What you need:

4 garlic cloves, minced

1 onion, chopped

1 tablespoon olive oil 

1 can (14 oz/400g) diced tomatoes (if possible use low-salt)

1 teaspoon dried oregano

½ teaspoon salt, more to taste

1 bunch of fresh herbs (parsley, cilantro), chopped

¼ teaspoon crushed chili flakes (more if you like it spicy)

4 oz (100g) ricotta cheese (you can substitute with cream cheese)

18 oz (500g) refrigerated, packaged tortellini (filled with cheese or anything you like)

2 cups (60g) fresh spinach 

¼ cup (30g) grated parmesan cheese

How to do it:

In a large pot, heat olive oil at medium-high heat. Add chopped onions, cook for about 5 minutes or until onions are translucent, add garlic and cook for another minute.

Add the diced tomatoes (with juices), oregano, salt and crushed pepper. Stir to combine and continue to cook until the tomatoes are hot.

Add the ricotta cheese, stir and continue to cook at low heat, until you get a creamy sauce.

Meanwhile, bring another large pot of water to a boil, add the tortellini and cook according to package instructions. Drain the tortellini using a colander.

While the tortellini are draining, roughly chop the spinach into bite-sized pieces (if you use baby spinach keep them as they are). Add the spinach to the sauce and stir until the spinach is wilted. Add the chopped herbs and combine with the sauce.

Add the drained tortellini to the skillet and carefully stir to combine with the sauce.

Divide on plates and top with the parmesan cheese.

Serve hot and enjoy!