Cheese Tortellini With Vegetables Recipes

Steps:

• Cook tortellini according to package directions, adding vegetables during the last few minutes., Meanwhile, in a small saucepan, combine the cheese spread, milk and pepper. Cook over low heat until heated through. Drain tortellini mixture and toss with cheese sauce.

Steps:

• In a Dutch oven, bring broth to a boil. Stir in vegetables and tortellini. Return to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes. Cover and cook for 5-6 minutes or until heated through.

Steps:

• Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
• Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
• Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

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:

• In a medium saucepan cook tortellini in boiling water until just tender. Drain and set aside.
• Heat oil in a saute pan or medium sized pan and add onion. Cook until translucent than add garlic, peppers, basil, and beans. Continue cooking until peppers become slightly soft.
• Toss the vegetable mixture with the drained tortellini, toss well, top with parmesan cheese and serve.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat. Lightly spray a large casserole pan with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water until tortellini float to the top, 3 to 5 minutes. Drain, rinse in cold water, and set aside.
• Melt butter in a medium-sized pan over medium-low heat. Whisk in flour and cook until smooth, 1 to 2 minutes. Whisk in stock and nutmeg and heat until bubbly, about 5 minutes. Add cream and Parmigiano-Reggiano cheese. Heat until thick and bubbly, stirring constantly, about 3 minutes.
• Heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute. Add spinach and artichoke hearts. Cook and stir until heated through, about 5 minutes.
• Combine cooked tortellini-asparagus mixture and spinach mixture in the prepared casserole pan. Mix thoroughly but gently so tortellini don't get mashed. Pour white sauce over the mixture and top with Italian cheese blend.
• Cook under the broiler until cheese is melted and browned, 5 to 10 minutes. Remove from the oven and let sit 10 minutes before serving.

Steps:

• Spray a nonstick skillet with non-fat cooking spray.
• On medium heat, saute onion and pepper for about 10 minutes.
• Stir in chopped broccoli.
• Pour in the lemon juice and wine.
• Add the tarragon.
• Cover and cook over low heat for about 15 minutes.
• Prepare tortellini according to package directions while veggies are cooking.
• Stir the olive oil and sun-dried tomatoes with the veggie mixture.
• Serve over prepared tortellini.