Creamy Sweet Potato Tortellini Bake
A comforting and satisfying dish featuring delicate tortellini, velvety sweet potato, and melty cheese. A perfect blend of flavors and textures that will warm your heart and tingle your taste buds!
ingredients
- 12 oz fresh cheese tortellini
- 2 medium sweet potatoes, peeled and cubed
- 1 cup baby spinach, roughly chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Drain and set aside.
- 3.
In the same pot, add the cubed sweet potatoes and cover with water. Bring to a boil, then reduce heat and simmer until the sweet potatoes are tender. Drain and set aside.
- 4.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- 5.
Add the cooked sweet potatoes to the skillet and mash them until smooth and creamy.
- 6.
Stir in the heavy cream, grated Parmesan cheese, dried thyme, salt, and pepper. Cook for a few minutes until heated through and well combined.
- 7.
Add the cooked tortellini and baby spinach to the skillet. Gently toss until everything is evenly coated in the creamy sweet potato sauce.
- 8.
Transfer the mixture to a baking dish and sprinkle the shredded mozzarella cheese over the top.
- 9.
Bake for 20-25 minutes or until the cheese is golden and bubbly.
- 10.
Serve hot and enjoy the creamy, comforting flavors of this sweet potato tortellini bake!
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