Pasta and noodles · Italian-American · 15 min
Cheese Tortellini & Cauliflower with Creamy Spinach Marinara
- 15 min
- 2–6 servings
- 635 kcal / serving
This dish combines tender tortellini with cauliflower in a creamy spinach marinara, delivering a comforting bite in a short weeknight window. The mix balances rich sauce with fresh greens for a quick, satisfying meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby spinach
- 1 (10 oz) bagcauliflower florets
- 9 ozcheese tortellini, fresh or frozen
- 4 fl ozheavy whipping cream
- ½ (24 oz) jarmarinara sauce
From the pantry: basil, dried, black pepper, salt
Cookware
colander · large pot · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: cauliflower
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- 1 (10 oz) bagcauliflower florets
Dairy, eggs & chilled
- 4 fl ozheavy whipping cream
Frozen
- 9 ozcheese tortellini, fresh or frozen
Sauces, oils & condiments
- ½ (24 oz) jarmarinara sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| cauliflower florets | 1 (10 oz) bag | 2 (10 oz) bags | 3 (10 oz) bags |
| cheese tortellini, fresh or frozen | 9 oz | 18 oz | 27 oz |
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| marinara sauce | ½ (24 oz) jar | 1 (24 oz) jar | 1 ½ (24 oz) jars |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a large pot with water and bring it to a boil, then salt lightly and add cauliflower and tortellini. Cook until just tender, about 5 minutes, stirring once or twice.
- Meanwhile, in a medium saucepan, combine marinara, heavy cream, and dried basil; warm the mixture over medium heat and simmer until slightly thickened, 3–4 minutes.
- While the sauce simmers, rinse and dry the spinach or use pre-washed greens.
- When the sauce has thickened, add spinach in small batches, letting each handful wilt before adding the next; keep cooking until all wilted, then remove from heat and cover to stay warm.
- Drain the cauliflower and tortellini, then return them to the pot. Pour in the creamy marinara and toss to coat evenly.
- Taste and adjust with a pinch of salt and pepper if needed, then spoon portions into bowls or onto plates.
- Serve with the creamy sauce coating the pasta and vegetables while hot, enjoying right away.
Two tips
- Prep the spinach in advance by washing and drying it; it stores well in the fridge for a short time.
- For a different texture, swap in more spinach greens or serve with a light sprinkle of black pepper.
Nutrition per serving
- Calories
- 635 kcal
- Protein
- 22 g
- Carbs
- 71 g
- Fat
- 32 g
- Fiber
- 9 g
- Sodium
- 1040 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.