With only a handful of ingredients and quick prep, Tortellini Alla Panna is an easy, comforting Italian recipe that’s perfect for busy weeknight dinners. Tortellini and ham are tossed in a rich, cheesy cream sauce and topped with freshly grated parmesan for a family-friendly meal even picky eaters will love.
Easy Tortellini Pasta Recipe
No fuss pasta dishes are always a great go-to for quick and easy dinners, as well as being both comforting and filling. Tortellini Alla Panna fits the bill on all counts. A handful of ingredients and only minutes of prep is all you need. The rich, cheesy cream sauce is luxurious and so good! The addition of ham makes it hearty and satisfying.
What Is Tortellini Alla Panna?
Tortellini Alla Panna translates to “tortellini with cream sauce” and that’s essentially what it is. Cooked tortellini are tossed with a rich cream sauce and usually a few additional add-ins, like ham or veggies. It also has a uniquely warm flavor, with either cinnamon or nutmeg added to the sauce.
Ingredients Needed
Less than 10 ingredients are needed in this easy pasta dinner.
(Scroll below to the printable recipe card for details and measurements.)
- Tortellini – You can use either fresh or refrigerated tortellini. Opt for your favorite kind, whether they’re filled with meat or just cheese.
- Ham – Adds substance and protein to the dish, plus a bit of salty flavor.
- Heavy cream – The base of the creamy sauce.
- Parmesan – Freshly grated is highly recommended for optimal results.
- Garlic bouillon base – Adds flavor to the sauce.
- Butter – Adds a richness to the sauce.
- Cinnamon – Provides a warm flavor to the dish.
- Pasta water – Helps to thicken the sauce and make it extra creamy.
Recipe Variations
Here are a few ways to switch up this easy pasta recipe.
- Try a different protein. Proscuitto is commonly used in place of ham in this dish. It adds a slightly salty taste and makes the dish look a bit fancier.
- Add some veggies. Peas are commonly added to this dish, either in addition to or in place of the ham. Sliced mushrooms are also great, as are sundried tomatoes.
- Switch up the seasonings. Nutmeg can be used in place of cinnamon and you can sauté fresh minced garlic if you don’t have the garlic bouillon base.
How to Make Tortellini Alla Panna
Here’s how to prepare this quick and easy pasta dish. For the quickest prep, make the sauce while the tortellini is cooking.
(Scroll below to the printable recipe card for details and measurements.)
- Cook the tortellini. Prepare the tortellini according to package instructions. When finished, drain and reserve 1/2 cup of pasta water.
- Prepare the sauce. Whisk the garlic bouillon base and cinnamon with melted butter in a saucepan. After it thickens and bubbles, add the ham and brown on all sides. Slowly add the pasta water and heavy cream. Once combined, continue cooking for 3-4 minutes.
- Add the cheese. Remove the sauce from heat and add the grated cheese. Stir until fully melted.
- Add the tortellini. Stir in the cooked tortellini and toss to coat, then finish with the remaining parmesan cheese.
Tips for Success
Here are a few tips for making the best tortellini alla panna.
- Always reserve pasta water. Do not substitute regular water. The pasta water has the starch from cooking the tortellini which adds flavor, helps the sauce stick to the pasta, and thickens the sauce.
- Keep the heat low. Be careful to not burn the cream sauce once it starts to bubble and avoid boiling it.
- Try different varieties of tortellini. Tortellini comes filled with different ingredients, like cheese, meat, or even spinach. All of them work well in this recipe!
Serving Suggestions
Like many Italian recipes, tortellini with cream is best enjoyed immediately. With the stuffed tortellini and ham, it makes the perfect meal on its own. That said, you can never go wrong serving up homemade garlic bread and a simple side salad with any pasta dish.
How to Store & Reheat Leftovers
- Storing leftovers. Tortellini alla panna is best served fresh. However, you can store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat. If you do decide to reheat it, I recommend putting it back on the stovetop, adding a few tablespoons of milk or heavy cream, and slowly warming it through. The sauce unevenly sticks to the pasta so you will want to heat all the leftovers at once instead of taking small portions out for individual leftovers.
More Easy Pasta Dinners:
- Chicken Alfredo
- Chicken Tetrazzini
- Bacon and Peas Pasta
- One Pot Sausage Pasta
- Baked Feta Pasta
- Best Baked Ziti
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Tortellini Alla Panna
Ingredients
- 19 ounces refrigerated tortellini
- 2 cups diced ham
- 1 & 1/2 cups heavy cream
- 2 cups freshly grated parmesan , divided
- 1/2 teaspoon garlic bouillon base (or fresh minced garlic)
- 4 tablespoons butter
- 1/2 teaspoon cinnamon
- 1/2 cup reserved pasta water
- salt and pepper , to taste
- fresh chopped parsley , for garnish
Instructions
- In a dutch oven or heavy bottomed pot, boil water and cook tortellini according to package instructions.
- While pasta is cooking, melt butter in a large saucepan over medium-high heat, then whisk in garlic bouillon base and cinnamon. The butter sauce will begin to thicken and bubble.
- Add the chopped ham, heating it through and browning it slightly on all sides.
- Drain the tortellini, reserving 1/2 a cup of pasta water.
- Slowly add the pasta water and heavy cream to the saucepan. Cook for 3-4 minutes, stirring occasionally and de-glazing the bottom of the pan as you go. Season with salt and pepper to your taste.
- Once the sauce has thickened, remove from the heat and gradually add 1 & 1/2 cups of finely grated parmesan cheese to the saucepan and stir until melted and fully combined.
- Add in the cooked tortellini and gently toss to coat.
- Sprinkle on the remaining 1/2 cup of parmesan cheese and chopped parsley. Serve right away and enjoy.
