Cheese Tortellini With Meat Sauce Recipes

Steps:

• Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
• Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
• Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Steps:

• Preheat oven to 375ºF (190ºC).
• Add a teaspoon of olive oil to a heavy saucepan and brown the beef over medium-high heat. Season with salt and pepper.
• Mix in the dried herbs. Move beef to one side of the hot pan and add in onions. Stir to soften, then add garlic.
• Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. Taste and season with salt and pepper as necessary.
• Remove from heat.
• Spoon a thin layer of meat sauce in the bottom of a casserole dish. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
• Bake for 15-20 minutes, or until cheese is melted and bubbling.
• Cool for several minutes and serve.
• Enjoy!

Steps:

• Cut the mushrooms into thin slices. There should be about 2 cups.
• Heat the oil in a skillet and add the ground meat. Cook, chopping down with the back of a heavy metal spoon to break up any lumps in the meat. Cook until the meat has lost its raw look.
• Add the mushrooms, salt and pepper and cook, stirring, about 3 minutes. Add the garlic and oregano.
• Crushed tomatoes are available in cans. If whole tomatoes are used, crush them using a food processor or electric blender, if desired. Add the tomatoes to the meat and mushroom mixture. Add broth. Cook, stirring occasionally, about 20 minutes.
• Cook the tortellini according to package directions, about 8 minutes. Drain but reserve one cup of the cooking liquid. Combine the cooked tortellini with the meat sauce, the reserved cup of cooking liquid and the butter. Toss to blend. Serve with grated Parmesan cheese on the side.

Steps:

• Preheat the oven to 450 degrees.
• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk, and cook until sauce is thickened and smooth. Add salt, pepper, nutmeg, cayenne and cream.
• Remove the sauce from the heat and add the egg yolk, beating vigorously with the whisk. Let cool slightly. Add the cubes of cheese, stirring rapidly with the whisk.
• Meanwhile, bring 3 quarts of water to a boil and add salt. Add the tortellini and cook until tender, about 7 minutes. Drain well. Scatter the tortellini into a baking dish (a dish measuring 13 1/2 by 8 1/2 by 2 inches is ideal) and spoon the cheese sauce on top.
• Sprinkle the grated cheese over the dish and place in the oven. Bake 10 minutes. To obtain a golden glaze on top of the casserole, run it briefly under the broiler until browned.

Steps:

• If your sausage comes in links, remove it from the casings. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Remove meat to slow cooker, using a slotted spoon, leaving fat in skillet.
• Add onion, green pepper and garlic to skillet and sauté until soft and onion is translucent. Remove vegetables to slow cooker with a slotted spoon. Discard fat remaining in skillet.
• Add the marinara sauce, mushrooms, tomatoes, herbs, and brown sugar to the slow cooker. Cover, and cook on LOW heat for 7 to 8 hours. (It will probably be ready after 4 hours, but you can leave it to sit as long as 8 if need be.).
• Stir in the tortellini, and sprinkle the mozzarella cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender. Serve with grated Parmigiano.

Steps:

• Place the olive oil and butter in a large skillet and heat over medium heat. When the butter melts, add the garlic, sliced green onions and napa cabbage. Saute 5 minutes.
• Whisk the flour into the skillet and cook for about 1 minute. Whisk in broth, then the milk and creme fraiche. Heat till mixture just starts to bubble.
• Season with nutmeg and reduce heat to low.
• Stir in pimientos, artichoke hearts, and cheese. Season with salt and pepper to taste.
• Meanwhile, cook the tortellini in boiling salted water about 7-9 minutes(use directions on pkg.). While the tortellini is cooking, if the sauce starts to get too thick, add a little more milk to thin.
• Drain the tortellini, toss with the vegetable/cheese sauce. Sprinkle over parsley to garnish. Serve ritht away and pass additional cheese. Enjoy!
• Note:.
• If you like, add some chopped chicken to please the meat eaters, and turn this into a main dish.