Yes, before you ask, this dish is as festive looking as a Christmas tree, minus the pine needles in your mouth. Because who actually wants to eat a tree? Not me, thanks.

Now, let’s get one thing straight. If you're the kind of person who enjoys the divine trio of garlic, salt, and cheese (and let’s be real, who doesn’t?), then you might as well drop everything you’re doing. Yes, even that. Because this dish? It’s about to change your life. Or at least your dinner plans. Best part? You don’t even need to boil the tortellini separately. I know, I know, I’m basically a culinary wizard. Just grab some from Trader Joe’s - those little pillows of joy only need 3-4 minutes to cook right in the sauce. You’re welcome.

Here’s the lowdown on how I magically combined 10oz of Trader Joe’s Cheese Tortellini, those delightful roasted red peppers from Mezzetta (because who else?), a forest of fresh spinach, and enough garlic to ward off vampires for decades. I threw it all in a skillet with some butter, minced garlic to start, then added the peppers, a splash of chicken broth, spinach, and an orchestra of seasonings. Once the spinach decided to stop being so uptight and wilted, in went the ravioli. A few stirs here and there, and voila, the ravioli cooked to perfection in what, 2-3 minutes? Let it sit for a bit, and the sauce thickens up, like magic. A sprinkle of Parmesan and parsley later, and you’ve got yourself a dish that’s so good, it’s almost suspicious. Almost. Enjoy, my friends, and remember, cooking is like jazz - it’s all about improvisation and garlic. Mostly garlic.