BAKED TORTELLINI WITH KALE PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve ¼ cup cooking water, then drain. Reserve the pot.
- Meanwhile, puree 4 cups kale, the olive oil and garlic in a blender or food processor until almost smooth. Add ¼ cup parmesan and season with salt and pepper. Pulse until smooth, adding up to 1/4 cup tap water if needed.
- Transfer the pesto to the reserved pot along with the heavy cream; stir to combine. Bring to a boil over medium heat, then reduce the heat to medium low; stir in the tortellini, sun-dried tomatoes and the remaining 3 cups kale, adding the reserved cooking water as needed to loosen. Transfer to a 9-by-13-inch baking dish and sprinkle with the mozzarella.
- Combine the panko, pine nuts, parsley and the remaining 2 tablespoons parmesan in a small bowl; season with salt and pepper. Sprinkle over the tortellini and bake until golden brown, about 12 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 790, Fat 52 grams, SaturatedFat 23 grams, Cholesterol 139 milligrams, Sodium 932 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 26 grams, Sugar 7 grams
CHEESY BAKED TORTELLINI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
- Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
TORTELLINI WITH CABBAGE, ONIONS & MUSHROOMS
I love the combination of vegetables in this tortellini dish. It takes very little time to make this satisfying meal for your family along with a salad and some crusty bread. Serving size will vary depending on your appetites.
Provided by CookingONTheSide
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions.
- Meanwhile, cook the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat.
- Add cabbage, mushrooms and onions and saute for 5 minutes.
- Add wine.
- Continue cooking until the wine has evaporated; add chicken broth and simmer for 10 minutes.
- Drain pasta and toss with butter and sauce.
- Add the cheeses, parsley, and salt and pepper, to taste, and toss again.
BAKED TORTELLINI CASSEROLE
For this baked tortellini casserole, I used one large skillet and one casserole pan. I made a quick basic meat sauce with onions, garlic, ground beef and canned tomatoes. But instead of simmering and reducing the sauce, I combined the cheese and fresh uncooked tortellini, and let the entire mixture bake in the oven. Just be sure to keep it tightly covered with foil so it stays moist. The foil keeps the moisture in and cooks the tortellini as it bakes.
Provided by wuxbustah8
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sautee onions and garlic in olive oil, until soft.
- Add ground beef and season with salt and pepper.
- Once beef is cooked through, stir in tomatoes and tomato sauce.
- Stir in uncooked, fresh tortellini and 1 1/2 cups of mozzarella cheese.
- Transfer to casserole dish and sprinkle remaining cheese over the top.
- Cover tightly with foil and baked at 350 degrees for about 30 minutes.
Nutrition Facts : Calories 613.6, Fat 25.7, SaturatedFat 12.1, Cholesterol 91.9, Sodium 1812.3, Carbohydrate 67.6, Fiber 5.5, Sugar 3.8, Protein 30.6
TORTELLINI CARBONARA
This is a super quick and delicious recipe. Not low in fat but high in flavor. Fresh cheese-filled tortellini combined with cubed ham, onion and green peas in a rich, cream sauce. Serve with garlic bread and a salad. Enjoy!
Provided by KRISANN
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet over medium heat. Stir in the onion and ham and saute for 5 minutes, or until onion is translucent.
- Pour in the half-and-half and the cheese, stirring frequently, until the sauce starts to thicken and bubble. Season with salt and pepper to taste and set aside.
- Fill a large pot with water and bring to a boil. Add the tortellini and cook to desired doneness, or according to package directions. Add the peas to the boiling tortellini in the final minute of cooking. Drain all from the water and toss with the ham and sauce mixture.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 33.6 g, Cholesterol 132.6 mg, Fat 38.7 g, Fiber 3.6 g, Protein 27 g, SaturatedFat 22.1 g, Sodium 1168.5 mg, Sugar 3.6 g
TORTELLINI BAKE
One year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. -Donald Roberts, Amherst, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, yellow squash, onion, red pepper and seasonings until vegetables are crisp-tender. , Drain tortellini; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish. , Bake, uncovered, at 375° until heated through, about 20 minutes. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 219 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 362mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.
CAPONATA BAKE
This healthy, comforting veggie bake is topped with cheesy potato slices and packs in all 5 of your 5-a-day, along with calcium, vitamin C, iron and fibre
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 50m
Yield Makes 2 (serves 4)
Number Of Ingredients 16
Steps:
- Heat the grill to high. Boil the potato slices for 10 mins, then drain, tip into a bowl (don't worry if they break up a little) and add the milk and half the cheese. Mix together.
- Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, aubergine, peppers, basil and garlic. Cover and cook for 20 mins, stirring frequently and adding a little water if necessary, until the aubergine is tender when tested with a knife.
- Remove from the heat and stir in the olives, capers and parsley. Tip into two shallow baking dishes. Cover with the potatoes and sprinkle with the remaining cheese.
- If you are following our Healthy Diet Plan, grill the one you are eating now until golden. While it's grilling, steam or boil half the broccoli to serve with the bake. To reheat on the second day, heat oven to 180C/160C fan/gas 4 and bake for 30-40 mins until bubbling and golden. Cook the remaining broccoli to serve with it.
Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 25 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium
ITALIAN SAUSAGE TORTELLINI BAKE
Delicious Italian tortellini dish will have you coming back for seconds.
Provided by Dave C
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat a large pot over medium heat. Crumble sausage into the saucepan; add onion and green bell pepper. Cook and stir the sausage mixture until the sausage is completely browned, 7 to 10 minutes. Drain grease.
- Pour marinara sauce and diced tomatoes over the sausage mixture; season with garlic powder and stir. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the diced tomatoes break down into the sauce, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook the frozen tortellini at a boil until they float to the top and the filling is hot, 6 to 7 minutes; drain.
- Gently fold the cooked tortellini into the simmering sauce; cook together another 5 minutes. Pour tortellini and sauce into a 13x9-inch baking dish; top with mozzarella cheese.
- Bake in preheated oven until cheese is golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 32.9 g, Cholesterol 56.1 mg, Fat 20.3 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 8.6 g, Sodium 1135.8 mg, Sugar 10.9 g
BEEF AND CHEESE TORTELLINI BAKE RECIPE BY TASTY
Here's what you need: olive oil, ground beef, salt, pepper, onion, garlic, dried oregano, dried thyme, dried parsley, crushed tomato, fresh basil, shredded mozzarella cheese, cheese tortellini
Provided by Camille Bergerson
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 616 calories, Carbohydrate 46 grams, Fat 29 grams, Fiber 4 grams, Protein 41 grams, Sugar 8 grams
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