Marinara Tortellini Rosé

Ingredients

• 1 ¹⁄₂ cups Marinara Sauce
• 1 can (28 oz/796 ml) diced tomatoes
• 1 can (28 oz/796 ml) crushed tomatoes
• 3 tbsp Marinara Sauce Mix
• 1 cup whipping cream
• 1 pkg (12.5 oz/ 350 g) cheese-filled tortellini or gluten free pasta
• 4 cups baby spinach or arugula
• grated Parmesan cheese, to taste (optional)

Preparation

1. In a frying pan, bring Marinara Sauce to a boil. Stir in cream and reduce heat. Simmer, stirring occasionally, for 5 minutes to blend flavours.
2. Meanwhile, fill a pasta pot with salted water and bring to a boil. When boiling, carefully add tortellini and cook according to directions on package.
3. Drain well, then add to frying pan along with spinach. Stir just until spinach wilts. Divide tortellini between bowls and top with sauce leftover in frying pan. Finish each dish with freshly grated Parmesan.