Creamy tomato tortellini with spinach

Instructions

1. 01

   Toast 1 loaf crusty whole-grain bread, sliced until crisp at the edges. Combine 1 can (15 ounces) crushed tomatoes, 1/2 cup half-and-half, 2 cloves garlic, grated into a smooth sauce.

2. 02

   Pat 20 ounces refrigerated cheese tortellini dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until the tortellini are tender; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 8 ounces cremini mushrooms, sliced and 5 ounces baby spinach. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.

4. 04

   Season with the remaining salt and pepper. Divide the prepared base among four plates, add Creamy tomato tortellini with spinach. Finish with 1/2 cup fresh basil leaves.