Make Ahead Tomato Basil Tortellini Bake Recipes

Steps:

• Cook pasta according to package directions; drain., Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan. , In the same pan, add onion, habanero pepper, garlic and the remaining Italian seasoning and oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt
• and adding peas for the last minute of pasta cooking drain.
• Mix all remaining ingredients except shredded cheese in saucepan.Return pasta to pan; mix lightly.
• Spoon into 9-inch square baking dish sprayed with cooking spray; top with shredded cheese.
• Wrap tightly in plastic wrap. Freeze up to 3 months.Refrigerate overnight to thaw.
• Heat oven to 350ºF. Remove plastic wrap from baking dish; cover with foil. Bake 1 hour or until heated through, uncovering after 45 min.