Keto Creamy Grana Padano Tortellini
A rich pasta dish featuring cheese-filled tortellini enveloped in a creamy Grana Padano sauce with diced tomatoes, wilted spinach, and tender artichoke hearts. The half-and-half base creates a luxurious coating while the Italian cheese adds nutty depth. Perfect for weeknight dinners when you want restaurant-quality comfort food, this recipe transforms simple ingredients into an indulgent meal that satisfies both adults and children.
Ingredients
- 1 14.5 ounce can diced tomatoes with basil, garlic and oregano
- 1 19 ounce bag cheese tortellini, cooked per package instructions
- 4 cups spinach, loosely packed
- 1 10-12 ounce jar artichoke hearts, drained and rinsed
- 1 ½ cups half and half
- 1 ½ cups Grana Padano cheese, grated, divided
- 1 large shallot, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoons pepper
- 1 pinch red pepper flakes(optional)
Instructions
- 1
Heat olive oil in large skillet over medium heat until shimmering
- 2
Add minced shallots and sauté until translucent
- 3
Add diced tomatoes and spinach, cook until spinach begins to wilt
- 4
Cut artichoke hearts in half or quarters if large
- 5
Add artichoke hearts to skillet and stir gently to combine, cook briefly
- 6
Season with salt, pepper, and red pepper flakes if using
- 7
Pour in half and half and stir
- 8
When mixture bubbles around edges, add first portion of cheese and stir until melted
- 9
Add second portion of cheese and stir until incorporated
- 10
Add cooked tortellini and gently combine
- 11
Reduce heat to medium low and allow sauce to thicken slightly
- 12
Stir in remaining cheese, taste and adjust seasonings, serve immediately
Tips
Cook tortellini just until al dente since they'll continue cooking in the sauce, preventing mushiness.
Add cheese gradually and stir constantly to prevent clumping and ensure smooth sauce consistency.
Keep heat at medium-low once tortellini is added to prevent sauce from breaking or becoming grainy.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can prep vegetables and cook tortellini up to 1 day ahead, combine and heat gently before serving
Serve immediately while sauce is creamy and hot, garnish with extra cheese and black pepper
Common Mistakes
Keep heat moderate when adding cheese to avoid sauce breaking and becoming grainy
Don't overcook tortellini initially since they continue cooking in the sauce
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen spinach instead of fresh?
Yes, use about 1 cup frozen spinach, thawed and drained well. Add it with the artichokes since it's already wilted.
What if I can't find Grana Padano cheese?
Parmesan cheese works perfectly as a substitute with the same nutty flavor profile and melting properties.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat gently with a splash of half-and-half to restore creaminess.