Tomato-Basil Tortellini Recipe

Whole Wheat Tortellini
Sometimes semi-homemade meals become a necessity during busy times! It's just not always possible to create a completely homemade meal when you've been driving your kids from dentist to their piano lesson and then to soccer practice.

We're using Whole Wheat Three-Cheese Tortellini by Buitoni© and topping it with a semi-homemade sauce in today's recipe.  Whole Wheat semolina pasta rings, filled with a blend of fresh creamy ricotta, aged Parmesan and Romano cheeses make this tortellini recipe extra special.  Enjoy!

Tomato Basil Tortellini Recipe


1  - 13 oz. package Buitoni© Whole Wheat Three-Cheese Tortellini
1  - 16 oz. jar Classico© Sun-dried Tomato Alfredo Pasta Sauce
2  - Tablespoons white wine
1 - 14.5 oz. can Hunt's© Petite Diced Tomatoes, drained
1/2  cup chopped fresh basil
1/4  cup freshly shredded Parmesan cheese


    • Prepare pasta according to package directions.
    • Heat alfredo sauce in a medium saucepan. 
    • Pour wine into the Alfredo sauce jar; cover tightly, and shake well. 
    • Stir the wine mixture into saucepan. 
    • Stir in tomatoes and chopped basil...cook over medium-low heat for 5 minutes or  thoroughly heated. 
    • Toss heated sauce with pasta.
    • Top pasta with shredded Parmesan cheese.

    Original Recipe: Marguerite Cleveland, Fort Leavenworth, Kansas, Southern Living, JULY 2007


    1. This is looking great item. I would like to taste it. I will convince my wife to make it. Thanks for sharing this.

    2. Wow...this tart looks really fabulous....perfect! Must be very delicious. I wish I can have a slice....a BIG one.