Creamy Tomato Skillet Tortellini (20 minutes) Bring a large pot of salted water to a boil. Cook tortellini until just shy of package directions (they’ll finish in the sauce). Drain and set aside.

In a large skillet, warm 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Sauté 1/2 diced onion and 2 minced garlic cloves until soft and fragrant.

Stir in 2 cups marinara or crushed tomatoes, 1/2 to 1 cup heavy cream, 1/2 teaspoon Italian seasoning, and a pinch of red pepper flakes. Simmer 3–4 minutes.

Add cooked tortellini and 1 heaping cup shredded mozzarella. Stir until melty and coated. Season with salt and pepper.

Fold in a large handful of fresh spinach until wilted. Finish with grated Parmesan and chopped basil. Serve hot.

Baked Three-Cheese Tortellini (30–35 minutes) Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Boil tortellini for 1–2 minutes less than package time. Drain.

In a bowl, mix 2 cups marinara, 1/2 cup ricotta, and 1/2 cup cream. Season with salt, pepper, and a pinch of red pepper flakes.

Combine sauce with tortellini and 1 cup shredded mozzarella. Pour into baking dish. Top with another 1 cup mozzarella and 1/4 cup Parmesan.

Bake 15–20 minutes until bubbly. Broil 1–2 minutes for golden spots. Rest 5 minutes, then garnish with parsley or basil.

Pesto Veggie Tortellini (15 minutes, stovetop) Cook tortellini in salted water until al dente. Reserve 1/2 cup pasta water; drain.

In a large skillet, warm 1 tablespoon olive oil. Sauté sliced zucchini or mushrooms until golden. Add cherry tomatoes and cook until they burst.

Lower heat and add 1/3 to 1/2 cup pesto with a splash of pasta water to loosen. Stir in tortellini.

Toss with 1/2 cup mozzarella pearls or shredded mozzarella until it starts to melt. Finish with Parmesan and black pepper.