Tortellini Spinach Casserole Recipes

Steps:

• Combine pasta, creamed spinach, mozzarella cheese, and mushrooms.
• Transfer mixture into a greased 2 quart baking dish.
• Top with tomato slices and parmesan cheese.
• Bake at 350 degrees for 20-25 minutes.

Steps:

• Preheat oven to 350 degrees.
• Grease a large casserole dish.
• Combine pasta, creamed spinach, cheese, mushrooms, garlic and black pepper in a large bowl.
• Transfer mixture into prepared casserole.
• Top with reserved tomatoes, sliced and sprinkle with parmesan cheese.
• Bake for 20 to 25 minutes or until bubbly and cheese is golden brown.
• (I like to brown slightly under the broiler).

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms,garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.
• In the same skillet, combine the milk and remaining butter. Bring to a gentle boil; stir in brick(or fontina)cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and the spinach. Add cheese sauce and toss to coat.
• Transfer to a greased 3 quart baking dish; sprinkle with mozzarella cheese. Cover and bake at 350 for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Steps:

• Preheat oven to 350°. Cook tortellini according to package directions. , Meanwhile, in a large skillet, saute mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm. , In same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese until smooth. Drain tortellini; place in a large bowl. Stir in mushroom mixture and spinach. Add cheese sauce and toss to coat. , Transfer to a greased 13x9-in. baking dish; sprinkle with mozzarella cheese. Cover and bake 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Steps:

• Thaw and squeeze dry spinach. Cook tortellini according to package directions.
• Saute mushrooms, garlic powder, onion powder, and pepper in 1/4 cup butter until tender. Remove and keep warm. In same skillet, combine milk and butter. Bring to gentle boil; stir in Velveeta. Cook and stir until smooth.
• Drain tortellini; place in large bowl. Stir in mushroom mix and spinach. Add cheese sauce and toss to coat. Transfer to greased 3 qt baking dish; sprinkle with mozzarella.
• Cover and bake at 350°F for 15 min. Uncover and bake 5-10 min longer.

Steps:

• Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
• While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
• In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Steps:

• Preheat oven to 450°F. Stir together panko, Parmigiano, lemon zest, 1 tablespoon oil, and 1 teaspoon adobo. Cook tortellini in a large pot of salted boiling water for 2 minutes; drain.
• Heat remaining 2 tablespoons oil in a large ovenproof skillet over medium-high. Add turkey and remaining 1 teaspoon adobo. Cook, stirring, until meat is browning in spots but not cooked through, about 4 minutes. Stir in marinara and bring to a boil, then stir in cream cheese until melted, about 2 minutes.
• Add tortellini and spinach, stirring until it's just wilted. Sprinkle with panko mixture and bake until bubbly, about 8 minutes. Serve immediately.

Steps:

• Cook tortellini according to package directions.
• Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
• Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.
• Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
• Broil for a minute or two until cheese has melted and turned golden brown.

Steps:

• Cook the tortellini in salted water for about 3-4 minutes, drain and put in a big oven proof dish.
• Add the tomatoes.
• Defrost the spinach, squeeze out most of the excess water and add the garlic.
• Season with salt and pepper to taste.
• Add to the pasta and tomatoes, mix well.
• Top with feta cheese.
• In a bowl mix the soured cream and single cream.
• Season with salt and pepper to taste (don't hold back).
• Add the grated cheese and pour over the dish, make sure it mixes with the rest of the ingredients and doesn't just sit on top.
• Preheat the oven (200°C, 400°F, Gas Mark 6) and bake for 20-30 minutes.

Steps:

• Cook the pasta, according to package directions, in heavily salted boiling water (this is your only chance to season the pasta properly). For the spinach(optional): Heat just enough olive oil to coat the bottom of a skillet, about 1 Tablespoon. Add two cloves of peeled fresh garlic and cook at low heat-- for 5-10 minutes. The idea is to infuse the flavor of the garlic into the oil. Add one bag (about 2 pounds) of fresh spinach into the pan of oil and turn the heat to medium. The spinach will look like a LOT, but it will wilt down and shrink as it cooks-- about 5-10 minutes. Remove the garlic cloves and set aside. In an oven-proof pan, pour a layer of marinara sauce to coat the bottom. Add the drained pasta, and the cooked spinach. Add a layer of cheese. Repeat, if there is enough to do so. Bake at 350°F for about 20 minutes, or until the sauce is bubbly and the cheese is melted. Garnish with freshly grated Parmesan cheese.