Creamy Tomato and Spinach Tortellini | Timmy’s Recipe Book

Ingredients

• 20 ounces refrigerator cheese tortellini s
• 2 Tablespoons butter (, salted or unsalted)
• 3 Tablespoons all-purpose flour
• 3 cloves garlic (, minced)
• 1 teaspoon onion powder
• 1 1/2 cups milk
• 1/2 cup heavy whipping cream
• 15 ounces can petite diced tomatoes*
• 1 1/2 cups baby spinach leaves (, chopped)
• 1/4 cup fresh basil leaves (, chopped)
• 1/2 teaspoon dried oregano leaves
• Salt
• freshly ground black pepper
• 1/2 cup freshly grated parmesan cheese (, plus more for serving)
• crushed red pepper flakes (, for serving, optional)