Cooperative Extension: Food & Health

• Clean the kitchen area and wash hands with soap and water.
• If using fresh herbs, gently rinse under cold running water and pat dry with a clean paper towel.
• Gently rinse fresh produce under cold running water. Packaged produce labeled pre-washed shouldn't be washed again.
• Heat oil in a large skillet or pot over medium heat.
• Add the minced garlic and sauté for 1 to 2 minutes, do not let it brown.
• Pour in the tomato sauce.
• Stir in the dried basil and oregano.
• Bring the sauce to a boil, then reduce the heat to a simmer. A simmer is when the rapid bubbling stops and only small bubbles remain.
• Add the bag of frozen tortellini directly into the simmering sauce.
• Cover the pan and continue simmering for 5 to 7 minutes (or according to the tortellini package instructions) until the tortellini is tender.
• Stir occasionally to ensure the tortellini is evenly coated.
• Add the fresh spinach to the pan. Stir gently for 1 to 2 minutes until the spinach is wilted and bright green.
• If you are adding cooked beans or meat, stir them in now.
• Cook until the internal temperature of the tortellini and meat reaches 165°F on a food thermometer.
• Remove from heat. Serve and top with shredded mozzarella if desired.

Storage

• For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours. Use leftovers within 4 days and reheat to 165°F before consuming.
• Leftovers can also be frozen in freezer-grade containers or bags and used within 3 to 4 months for best quality.