Creamy Crock Pot Cheesy Tortellini Recipes

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SLOW-COOKER CHEESY ITALIAN TORTELLINI

Two types of meat pair well with tortellini, cheese, marinara sauce and mushrooms. Buon appetito!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h30m

Yield 4

Number Of Ingredients 7



Slow-Cooker Cheesy Italian Tortellini image

Steps:

  • In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
  • Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in cooker.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in tortellini; sprinkle with cheese. Cover; cook on Low heat setting about 15 minutes longer or until tortellini are tender.

Nutrition Facts : Calories 670, Carbohydrate 61 g, Cholesterol 105 mg, Fat 2, Fiber 3 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1700 mg, Sugar 17 g, TransFat 1/2 g

1/2 lb lean (at least 80%) ground beef
1/2 lb bulk Italian sausage
1 container (15 oz) refrigerated marinara sauce
1 cup sliced fresh mushrooms
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 package (9 oz) refrigerated cheese-filled tortellini
1 cup shredded mozzarella cheese or pizza cheese blend (4 oz)

CHEESY ITALIAN TORTELLINI

This easy cheesy slow cooker dish is my family's favorite. Make it once and I bet you'll make it once a month from now on.

Provided by TRACY STALLARD

Categories     World Cuisine Recipes     European     Italian

Time 8h30m

Yield 6

Number Of Ingredients 8



Cheesy Italian Tortellini image

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.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 35.2 g, Cholesterol 82 mg, Fat 24.1 g, Fiber 4.1 g, Protein 26.9 g, SaturatedFat 10.9 g, Sodium 1185.6 mg, Sugar 10.3 g

½ pound ground beef
½ pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
½ cup shredded Cheddar cheese

CHEESY ITALIAN TORTELLINI (CROCK POT)

Easy tasty crock pot recipe that makes the house smell terrific! *UPDATE* This can be made then frozen for OAMC.

Provided by kzbhansen

Categories     One Dish Meal

Time 7h10m

Yield 4-6 serving(s)

Number Of Ingredients 6



Cheesy Italian Tortellini (Crock Pot) image

Steps:

  • Brown beef; drain.
  • Spray crock pot with cooking spray.
  • Mix beef, marinara sauce, mushrooms and tomatoes in crock pot.
  • Cook on low 7 - 8 hours.
  • Stir in the tortellini and sprinkle with cheese.
  • Cover and cook for 15 minutes more.
  • **Update**.
  • If frozen for OAMC this heats well and does not dry out if you can reheat in freezer bags or sealable bags. Excellent.

Nutrition Facts : Calories 454.3, Fat 26.8, SaturatedFat 11.2, Cholesterol 101.6, Sodium 750.2, Carbohydrate 21.6, Fiber 4.5, Sugar 13.9, Protein 30.9

1 lb ground beef
1 (15 ounce) marinara sauce, refrigerated kind
1 cup mushroom, sliced
1 (14 ounce) can crushed Italian tomatoes
1 (9 ounce) package refrigerated 3-cheese tortellini
1 cup mozzarella cheese, shredded

CHEESY TORTELLINI IN A CREAMY SAUCE

I created this for the Ready Set Cook contest, I hope you enjoy it! It's cheesy and creamy and easy to make!

Provided by Sharon123

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16



Cheesy Tortellini in a Creamy Sauce image

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.

1 1/2-2 cups napa cabbage, chopped
2 tablespoons olive oil
1 tablespoon butter
4 garlic cloves, minced
5 green onions, sliced thinly
2 tablespoons flour
1 cup vegetable broth (or chicken broth)
1/2 cup whole milk
1/2 cup creme fraiche
1/8 teaspoon nutmeg
1 (14 ounce) can artichoke hearts in brine, drained, chopped small (or one 12 oz. bottle marinated artichoke hearts)
1/4 cup pimiento, from jars, diced
1 cup grated parmesan cheese (or Romano or try half Parm and half cream cheese)
12 ounces fresh cheese tortellini (or 1 pound dry)
salt and pepper
parsley (to garnish, or dill leaves)

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