Easy Cheesy Tortellini Bake

Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 30 Minutes
Yields: 6 servings

This delicious cheese tortellini-spinach bake comes out of the oven golden
brown and sizzling in just 30 minutes! Your guests will think you spent
hours on it. You can add cooked Italian sausage, too! Great with a salad and
garlic bread.

INGREDIENTS:
1 (9 ounce) package cheese tortellini
1 (24 ounce) jar marinara sauce
1 (16 ounce) jar Alfredo sauce
1 (10 ounce) box frozen
chopped spinach, thawed and squeezed dry
1 tablespoon dried Italian seasoning
1 (8 ounce) package shredded Mozzarella cheese
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried Italian seasoning

DIRECTIONS:
1. 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.

2. 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.

3. Broil for a minute or two until cheese has melted and turned golden
brown.

Tortellini Primavera
Ingredients

1 pkg. (20 oz.) refrigerated three-cheese tortellini
1 bag (1 lb.) frozen sugar snap stir-fry, thawed, halved, if desired
1 jar (16 oz) creamy Alfredo sauce
Directions
Bring a large pot of water to a boil. Add tortellini; cook as
pkg. directs, adding vegetables 2 minutes before pasta will be done.
Cook until tortellini and vegetables are tender. Drain in a colander.
Pour Alfredo sauce into pasta pot; cook over low heat until hot.
Remove from heat; add pasta and vegetables and toss to mix and coat.
Makes 4 servings.

Options; Substitute mini ravioli for the tortellini.
Stir 1/2 cup each slivered basil leaves and diced tomatoes into
finished dish.
Instead of Alfredo sauce, use vodka sauce and add some grated parmesan.

CREAMY CHEESE TORTELLINI

16 oz. Tortellini, Di Giono 3 cheese (or any dried
or frozen cheese tortellini)

1 c. Milk

8 oz. Cream cheese

1/2 c. Parmesan cheese

1 T. Lemon peel

4 c,. Baby spinach leaves

1/2 c. Cherry tomatoes, halved

Cook milk, cream cheese in skillet till melted and well blended;
stir in 1/4 c. Parmesan and lemon peel; add spinach and stir to
coat; add to cooked tortellini and mix lightly; sprinkle with
remaining Parmesan and top w/tomatoes.

Tortellini, Steak, and Caesar

Submitted by: LROHNER

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Yields: 4 servings



"Cheese tortellini, flank steak, and salad ingredients combine to yield

a filling, delicious meal!"

INGREDIENTS:

1 (9 ounce) package cheese tortellini

1 pound flank steak

garlic powder to taste

salt and pepper to taste

1 tablespoon olive oil

2 heads romaine lettuce, torn into bite-size pieces

2 (2.25 ounce) cans small pitted black olives, drained

1 cup Caesar-style croutons

2 small fresh tomatoes, chopped

1 (8 ounce) bottle Caesar salad dressing



DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Place pasta in

the pot, cook for 7 to 9 minutes, until al dente, and drain.

2. Preheat the oven broiler. Season steak with garlic powder, salt, and

pepper; rub with olive oil. Place steak in a baking dish, and broil 5

minutes on each side, or to desired doneness. Slice diagonally into thin

strips.

3. In a bowl, toss the cooked tortellini, lettuce, olives, croutons,

tomatoes, and dressing. Top with steak strips to serve.

Cheesy Italian Tortellini

1 lb. ground beef cooked and drained

1 lb. sausage

1 (16 oz) jar spaghetti or marinara sauce

1 small can mushrooms

2 (9 oz) pkg. refrigerated cheese tortellini

1 C. shredded Mozzarella cheese

1/2 C. shredded Cheddar cheese

Heat oven to 350. Crumble the ground beef and sausage into a large skillet. Cook over medium high heat until browned. Drain. Combine the meats, marinara sauce and mushrooms. Sprinkle cheeses on top. Cover and cook at 350 for 25 minutes.

Cheesy Italian Tortellini

1 lb. ground beef cooked and drained

1 lb. sausage

1 (16 oz) jar spaghetti or marinara sauce

1 small can mushrooms

2 (9 oz) pkg. refrigerated cheese tortellini

1 C. shredded Mozzarella cheese

1/2 C. shredded Cheddar cheese

Heat oven to 350. Crumble the ground beef and sausage into a large skillet. Cook over medium high heat until browned. Drain. Combine the meats, marinara sauce and mushrooms. Sprinkle cheeses on top. Cover and cook at 350 for 25 minutes.

Celebration Pasta



2 cups fresh tortellini

1 bag (16 oz.) Bird's Eye frozen Farm Fresh Mixtures Broccoli, Corn & Red

Peppers

1 TB olive oil

1 tsp. salt

1 tsp. lemon juice

1/2 cup fresh or canned diced tomatoes



In large sauce pan, cook tortellini according to package directions; drain

and

return to sauce pan.



Cook vegetables according to package directions; drain and add to tortellini.





In small bowl, combine oil, salt and lemon juice. Stir in tomatoes.



Stir tomato mixture into pasta and vegetables; cook over medium heat 5

minutes

or until heated through.



Makes 4 servings.

Chicken Pasta Tortellini



Serving Size : 4



1 pound cooked chicken -- cut in bite-size pie

1 9-oz. pkg fresh cheese tortellini -- plain or

spinach

1 9-oz. pkg frozen green peas -- thawed



CHEESE SAUCE

1 1/2 Cups heavy cream

2 tablespoons butter

1/2 teaspoon salt

1 dash nutmeg

1 dash cayenne pepper

freshly grated black pepper -- to taste

1/2 cup parmesan cheese -- freshly grated

2 tablespoons fresh parsley -- finely minced

2 tablespoons green onions -- finely minced



In large pot of boiling water, cook tortellini

according to package

directions. Drain. Add the thawed peas to the cooked

tortellini, set aside.

I don't cook the green peas. While pasta is cooking,

combine cream, butter, salt, peppers and nutmeg in

heavy saucepan. Bring to a boil and simmer for about

15 minutes or until the sauce is slightly reduced and

begins to thicken. Whisk the Parmesan cheese, parsley

and green onions into the cream mixture. Check

seasoning of sauce. Place diced chicken, tortellini

and peas in serving dish. Pour enough sauce to coat

chicken and pasta. Toss gently.

Serve immediately.

Chicken Pasta Tortellini



Serving Size : 4



1 pound cooked chicken -- cut in bite-size pie

1 9-oz. pkg fresh cheese tortellini -- plain or

spinach

1 9-oz. pkg frozen green peas -- thawed



CHEESE SAUCE

1 1/2 Cups heavy cream

2 tablespoons butter

1/2 teaspoon salt

1 dash nutmeg

1 dash cayenne pepper

freshly grated black pepper -- to taste

1/2 cup parmesan cheese -- freshly grated

2 tablespoons fresh parsley -- finely minced

2 tablespoons green onions -- finely minced



In large pot of boiling water, cook tortellini

according to package

directions. Drain. Add the thawed peas to the cooked

tortellini, set aside.

I don't cook the green peas. While pasta is cooking,

combine cream, butter, salt, peppers and nutmeg in

heavy saucepan. Bring to a boil and simmer for about

15 minutes or until the sauce is slightly reduced and

begins to thicken. Whisk the Parmesan cheese, parsley

and green onions into the cream mixture. Check

seasoning of sauce. Place diced chicken, tortellini

and peas in serving dish. Pour enough sauce to coat

chicken and pasta. Toss gently.

Serve immediately.

Chicken Pasta Tortellini



Serving Size : 4



1 pound cooked chicken -- cut in bite-size pie

1 9-oz. pkg fresh cheese tortellini -- plain or

spinach

1 9-oz. pkg frozen green peas -- thawed



CHEESE SAUCE

1 1/2 Cups heavy cream

2 tablespoons butter

1/2 teaspoon salt

1 dash nutmeg

1 dash cayenne pepper

freshly grated black pepper -- to taste

1/2 cup parmesan cheese -- freshly grated

2 tablespoons fresh parsley -- finely minced

2 tablespoons green onions -- finely minced



In large pot of boiling water, cook tortellini

according to package

directions. Drain. Add the thawed peas to the cooked

tortellini, set aside.

I don't cook the green peas. While pasta is cooking,

combine cream, butter, salt, peppers and nutmeg in

heavy saucepan. Bring to a boil and simmer for about

15 minutes or until the sauce is slightly reduced and

begins to thicken. Whisk the Parmesan cheese, parsley

and green onions into the cream mixture. Check

seasoning of sauce. Place diced chicken, tortellini

and peas in serving dish. Pour enough sauce to coat

chicken and pasta. Toss gently.

Serve immediately.