Three Cheese Tortellini With Creamy Italian Sausage Marinara Recipes

Steps:

• Cook tortellini according to package directions. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in marinara sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until mushrooms are tender. , Drain tortellini; stir into skillet. Sprinkle with cheese. Remove from the heat; cover and let stand for 5 minutes or until cheese is melted.

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:

• To prepare the Italian Sausage Marinara
• Heat the olive oil in a large skillet, add the diced onions, cook 3-4 minutes then add the garlic and cook for an additional minute.
• Add the sausage and cook through.
• Add the red wine, tomato paste, diced tomatoes and tomato sauce.
• Add the kosher salt, black pepper, fresh basil, parsley and oregano.
• Reduce to low, cover and simmer 20-30 minutes.
• To prepare the Three Cheese Manicotti
• Bring a large pot of water to boil.
• Add the manicotti shells and cook 4-5 minutes, drain, then set aside.
• In a medium bowl, combine the ricotta, 1 cup mozzarella, parmesan, basil, parsley and oregano.
• Place this mixture in a piping bag, or plastic bag with a cut corner.
• Pipe the cheese mixture into the manicotti shells.
• Pour half of the Italian Sausage Marinara in a casserole dish.
• Layer the manicotti shells on top.
• Pour the remaining sauce over the shells.
• Top with the remaining cup of mozzarella cheese.
• Place in the oven and bake for 20-25 minutes.

Steps:

• In a large, heavy stockpot or dutch oven, brown the Italian sausage, breaking it up to the consistency you desire.
• Add the onions and cook until they are soft. Drain the grease from the pot.
• Add garlic, crushed tomatoes, tomato paste, water, basil, oregano, parsley, marjoram, sugar, salt, pepper, and rosemary (if desired). When adding the water, consider how long you will be simmering. The water helps to merge the flavors, but you do not want the sauce to be too thin. If you will be simmering your sauce for a shorter amount of time, add less water. Stir all these ingredients together and bring to a slow boil.
• Stir in red wine.
• Simmer on low for at least an hour. Then add the cheeses and the heavy cream. Stir well, until the cream and cheeses are well blended into the sauce. Stir occasionally while the tortellini is cooking to prevent the sauce from sticking and to prevent the cream from scorching.
• Bring water to a boil in another pot for the tortellini. Add a little olive oil to prevent the tortellini from sticking. Once the water comes to a boil, add the tortellini. Cook according to the package directions.
• I usually reserve some of the sauce for spaghetti for another day -- I add some sauteed mushrooms then. I try to ration the sauce to the amount of tortellini. If you like lots of sauce, use all the sauce. But if not, save some for another pasta dish. It freezes well. At my house, it never lasts long enough to freeze!

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine marinara sauce and cream. Gradually add flour and water until smooth. Bring to boil; cook and stir for 2 minutes or until thickened.
• Add artichoke, thyme, and oil. Reduce heat; simmer, uncover for 3-4 minutes or until heated throughly.
• Drain tortellini; toss with sauce.
• Sprinkle with parmesan cheese, parsley and pepper.

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir sausage over medium-high heat 4-5 minutes or until browned. Add tomatoes and spinach; cook and stir just until spinach is wilted. Stir in cream cheese until melted., Drain tortellini; add to sausage mixture. Toss to combine.

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.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 10 minutes. Drain and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, breaking into bite-sized pieces as it cooks. Drain and discard grease, but do not rinse or clean the skillet. Place cooked sausage into a 9x13-inch baking dish.
• Heat the same skillet over medium heat. Cook and stir onion until slightly browned and tender, 5 to 7 minutes. Add bell peppers, zucchini, and squash; reduce heat to low, cover, and cook until vegetables are crisp-tender, 3 to 5 minutes. Pour in diced tomatoes, Neufchatel cheese, Italian seasoning, salt, and pepper. Heat until combined and smooth, about 5 minutes.
• Pour cooked tortellini into the baking dish with sausage. Add vegetable mixture and stir gently to combine. Drizzle with marinara sauce; top with shredded Parmesan cheese.
• Bake in the preheated oven until cheese is golden, 25 to 30 minutes. Let cool 5 minutes before serving.