| 1 package | BARILLA Ricotta & Spinach Tortelloni |
| 2 tabelspoons | extra virgin olive oil |
| 1 | small onion, diced |
| 2 cloves | garlic, chopped |
| 8 slices | Italian pancetta, cut into 1-inch pieces (may substitute bacon) |
| 1 package (10 ounces) | fresh spinach, coarsely chopped or town |
| 2 | small plum tomatoes, diced |
| 1/2 cup | BARILLA Marinara Sauce |
| 2 tabelspoon | dry white wine |
| 1/2 cup | Parmigiano-Reggiano cheese, grated |
| 1/2 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| to taste | crushed red pepper flakes (optional) |
HEAT olive oil in a large skillet over medium high heat. Add onions, garlic, and pancetta and saute until transparent. (Do not brown.)
ADD spinach and saute for 2 minutes.
ADD tomatoes, white wine, Barilla Marinara Sauce, salt, pepper and red pepper flakes (if desired) and simmer for 2-3 minutes.
COOK Tortelloni according to package directions.
ADD drained Tortelloni to skillet and turn off heat. Cover and let sit for 2 minutes.
SPRINKLE with Parmigiano cheese and toss gently. Serve immediately.