Ingredients
Scale
- 12 ounces of philly cheesesteak tortellini pasta
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil a large pot of salted water and cook the philly cheesesteak tortellini according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and bell peppers, sauté until soft, about 5-7 minutes. Stir in garlic and cook for an additional minute.
- Reduce heat to low, add the drained tortellini, pour in heavy cream, and stir well. Gradually mix in shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Remove from heat, garnish with fresh parsley, and serve warm.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or microwave, adding a splash of heavy cream if needed to loosen the sauce.
- This dish pairs well with garlic bread and a side salad.
- To make vegetarian, replace meat with mushrooms or a plant-based protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Balanced
Nutrition
- Serving Size: 1 serving
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg