Baked Tortellini Food

BAKED CHEESE TORTELLINI

Steps:

• Preheat the oven to 350.
• Spray a 9 x 9 (or similar size) baking dish with cooking spray and set aside.
• In a large skillet, melt the butter.
• Whisk in the flour, and cook 2-3 minutes, until golden brown and bubbling.
• Slowly whisk in the chicken broth, stirring constantly to prevent lumps.
• Let the sauce thicken slightly, then slowly whisk in the milk, a little at a time.
• Bring the mixture nearly to a simmer, and let thicken.
• Stir in the salt and pepper.
• Remove from the heat
• Stir in the sharp cheddar cheese and dijon mustard, until melted.
• Return to the heat
• Stir in the cooked chicken and cooked tortellini, until heated throughout.
• Pour into the prepared baking dish.
• In a small bowl, combine the melted butter, both kinds of bread crumbs, and the parmesan cheese.
• Sprinkle the bread crumb mixture over the tortellini.
• Bake 20-25 minutes, or until the bread crumbs are golden brown and the sauce is bubbling.

CHEESY BAKED TORTELLINI

Steps:

• Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
• In 12-inch skillet, heat oil over medium heat; stir in onion, garlic and turkey. Cook, stirring frequently, until meat is no longer pink, about 5 minutes. Stir in tomato pasta sauce.
• Meanwhile, cook tortellini in 3-quart saucepan in boiling water until pasta is done; drain. Toss cooked pasta with tomato mixture. Spoon into casserole. Sprinkle with cheese.
• Bake uncovered 20 to 25 minutes or until hot. Let stand 5 minutes before serving.

BAKED TORTELLINI

Steps:

• Preheat oven to 350°F Coat 6 individual gratin dishes or a 1 1/2-quart shallow baking dish with cooking spray. Put a large pot of water on to boil for cooking pasta.
• Heat oil in a large saucepan over medium heat.
• Add flour and cook, whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Remove from heat and add 1/4 cup fontina and nutmeg, stirring to melt the cheese. Season with salt and pepper.
• Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well.
• Combine the tortellini with the cheese sauce and toss. Transfer to the prepared dishes or baking dish. Top with the remaining 1/4 cup fontina. Combine breadcrumbs and Parmesan and sprinkle evenly over the tortellini.
• Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately.
• TO MAKE AHEAD:.
• Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months.
• Thaw in the refrigerator before baking.

CHEESY BAKED TORTELLINI WITH VEGETABLES

Steps:

• Pre heat the oven at 400 F
• Heat the oil in a large non stick skillet and saute onions on high heat until glassy, about 2 minutes.
• Add the rest of the vegetables and roast for 10 minutes until just a little soft but still crunchy.
• Meanwhile cook the tortellini. Bring 60 oz water to a rolling boil and add tortellini. Boil for about 2 minutes (3-4 if the pasta was frozen). When ready, strain through a sieve and discard the water.
• In another non stick skillet, add the cooked tortellini, olive oil and the pasta sauce.
• Add all the herbs, salt and pepper and cook on high for about 2 minutes.
• Add salt and pepper to taste (you might not even need to add salt)
• Transfer the roasted vegetables and the cooked tortellini to a large baking dish.
• In a medium bowl, whisk the eggs until foamy.
• Add the sour cream and whisk to incorporate well.
• Pour the sour cream mixture over the veggie and tortellini and mix to coat.
• Bake for 20 minutes or until the top gets a golden crust

BAKED TORTELLINI

Steps:

• Preheat oven to 350°F and spray a 9x13 baking dish with nonstick cooking spray.
• Bring a pot of water to boil and add tortellini. Cook for 3 minutes, then drain water.
• Add the ground beef and seasoning to a skillet, cook until no pink remains. Drain the fluid.
• Cut up the cream cheese into chunks and add to the ground meat.
• Mix the pasta sauce with the tortellini, carefully don't overmix or break up the pasta.
• Add the meat mixture to the pasta and carefully stir until mixed well.
• Add to the prepared dish and top the meat mixture with the mozzarella and parmesan cheeses.
• Bake uncovered for 20 minutes. It should have started to bubble on the sides now.
• For a better appearance, broil the top of the cheese for a couple of minutes until the desired color is reached, about 2 minutes.
• Serve hot with garlic bread and a side salad.

CHEESE TORTELLINI BAKE

Steps:

• Heat oven to 375 degrees.
• Add spinach, spaghetti sauce, water, oregano, thyme, Parmesan, tortellini, and a couple pinches of salt and pepper to a large baking dish.
• Stir until everything is well combined.
• Top with shredded mozzarella cheese.
• Cover with a lid or a tight-fitting piece of tin foil.
• Bake for 15-20 minutes or until tortellini al cooked al dente and the sauce is bubbly.
• Remove lid/foil and broil for 1-2 minutes or until the cheese on top starts to turn dark golden brown.
• Garnish with fresh chopped parsley and enjoy!

ONE-PAN BAKED TORTELLINI

Steps:

• Preheat oven to 375°F.
• Heat the olive oil in a large oven-safe pan over medium heat. Add the ground turkey, breaking it up with a spatula or wooden spoon. Add the seasonings and cook the meat until it's no longer pink on the outside. Add the spinach and stir it into the beef. Once it starts to wilt add the marinara. Bring the sauce to a simmer and add the tortellini stirring to coat it evenly in the sauce.
• Sprinkle the mozzarella and Parmesan over the top, cover the pan loosely with tin foil (or oven-safe lid), and pop it in the oven. Bake it for 15 minutes, uncover it and let it bake for another 5-10 minutes.

BAKED TORTELLINI WITH MEAT SAUCE

Steps:

• Preheat the oven to 400 degrees F. Coat a 6 cup or larger baking dish with cooking spray. Bring a pot of water to a boil. Cook the tortellini according to package directions.
• While you wait for the water to boil and tortellini to cook, heat the olive oil in a large pan over medium high heat. Add the onion and cook for 3-4 minutes or until softened.
• Add the ground beef to the pan and season to taste with salt and pepper. Cook, breaking up the meat with a spatula, until done, approximately 4-5 minutes.
• Pour the marinara sauce into the pan with the beef and heat until warmed through.
• Drain the pasta and return to the pot. Pour the sauce over the pasta and toss to coat.
• Spoon the pasta into the prepared baking dish and sprinkle the cheese over the top. Bake for 20 minutes or until cheese is melted and starting to brown.
• Sprinkle with parsley and serve.

BAKED TORTELLINI

Steps:

• Preheat the oven @180C/365F
• Cook the tortellini one minute less than the time specified on the packet. Drain it (drizzle with little oil if using dried pasta) and set aside.
• Heat up olive oil on medium heat, add passata, herb de Provence, garlic granules, onion powder, salt and black pepper and stir to combine. Reduce the heat and bring to a gentle simmer for 10 minutes. Turn off the heat and stir in the baby spinach, add the tortellini to the sauce and gently stir to combine. Be careful so as to not break the pasta.
• Transfer the pasta mixture to a baking dish and top with shredded cheese. Cover it with aluminium foil and bake in the oven for 35 minutes. Remove the foil and continue to bake for additional 5 minutes for a crispy top.
• Take the baked tortellini out of the oven, leave to stand for about 3 to 5 minutes. Serve with more vegetables and garlic bread. Enjoy!

CREAMY BAKED TORTELLINI

Steps:

• Preheat oven to 350°F.
• Cook tortellini according to package directions.
• Combine butter, garlic and basil in a saucepan. Cook over medium heat 3-4 minutes or until fragrant.
• Add flour and seasonings. Cook 1 minute. Stir in milk a little at a time until smooth. Bring to a boil while stirring over medium heat.
• Remove from heat and stir in 1 cup of cheddar cheese and parmesan cheese until smooth and melted.
• Combine tortellini, sauce, ham, and green peas in a 9x13 pan. Top with remaining cheddar cheese and bake uncovered, 15-20 minutes.

BAKED TORTELLINI

Steps:

• Preheat the oven to 400 degrees F and grease a 9x13-inch baking dish or larger round casserole dish with nonstick spray.
• Pour in the marinara and water and add the seasonings and herbs and stir to combine.
• Add in the frozen tortellini and veggies and stir until evenly coated with the sauce mixture.
• Sprinkle the cheese over the top of the dish and cover with aluminum foil
• Bake for 20 minutes, remove the aluminum foil and bake for an additional 10 minutes or
• until the cheese has melted.

CHEESY BAKED TORTELLINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• 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 the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and place into a 9-inch baking pan.
• Heat canola oil in a large saucepan over medium heat. Add mushrooms and cook until golden brown, 12 to 15 minutes. Stir butter into the pan until melted; stir in flour slowly and cook until golden, about 1 minute. Pour milk slowly into the saucepan, stirring continuously. Reduce heat to medium-low and cook until sauce begins to bubble, 7 to 8 minutes.
• Remove saucepan from heat. Season with salt and pepper. Stir in Parmesan cheese. Pour sauce over cooked tortellini in the baking pan.
• Bake in the preheated oven until sauce begins to brown, 20 to 25 minutes. Serve immediately.

BAKED TORTELLINI

Steps:

• In a large bowl combine tortellini, pesto, chicken, ricotta cheese, and roasted pepper. Mix well, being careful not to break the tortellini open.
• Pour into a casserole dish and press down evenly.
• Top with mozzarella cheese and bake at 425 degrees for about 7 - 10 minutes, until cheese is melted and bubbly.
• Garnish with fresh basil and ENJOY!

BAKED TORTELLINI

Steps:

• Preheat oven to 350 degrees.
• Bring a large pot of salted water to a boil. Cook tortellini as per the package instructions. Drain when done.
• Over medium heat, add olive oil to a large sauté pan. Add zucchini, garlic and red pepper flakes and sauté for 4 minutes stirring occasionally.
• Add half the spinach to the pan and sauté until wilted. Add the rest of the spinach and sauté until wilted. Remove from heat.
• Add tomato sauce to a large bowl. Add 1/3 cup of parmesan cheese and the ricotta to the bowl. Stir to combine.
• Add cooked veggies and cooked tortellini to the tomato sauce in the bowl. Stir to combine.
• Add tortellini mixture to baking dish and smooth down top with a wooden spoon.
• Add mozzarella to the top of the tortellini mixture and sprinkle with remaining 1/3 cup of parmesan cheese.
• Bake in oven for 30 minutes until the top is golden brown and melted. If top is not golden brown after 30 minutes, turn on broiler and broil for 1 to 2 minutes until top is golden brown.
• Let cool for 5 to 10 minutes before slicing. Sprinkle with a little fresh basil or parsley to garnish.

BAKED TORTELLINI WITH BACON

Steps:

• Heat broiler, with rack in top position. In a medium saucepan, cook bacon over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add flour and cook, stirring, 30 seconds.
• Slowly add milk, whisking constantly. Add tortellini and bring to a boil over medium-high, stirring occasionally. Reduce to a simmer; cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan. Transfer to a 2-quart broilerproof baking dish and top with another 1/4 cup Parmesan. Broil until top is golden brown, 3 to 5 minutes.

BAKED TORTELLINI

Steps:

• Preheat oven to 200 C.
• Grease a large shallow baking dish
• Melt butter in pan and cook mushrooms till lightly browned.
• Spread tortellini over base of dish.
• Top with mushrooms.
• Cover with pasta sauce.
• Drizzle cream over sauce.
• Sprinkle with parmesan.
• Bake for 15 minutes or till golden brown.
• Garnish with basil and serve.

CHEESY BAKED TORTELLINI WILL BE YOUR NEW GO-TO PASTA CASSEROLE SUPPER IN 2022

Steps:

• Preheat oven to 400. In a large skillet brown sausage over medium high heat until no longer pink. Add both sauces, garlic powder and Italian seasoning. Stir well. Add frozen tortellini and mix. Grease a 9x13 baking dish. Add half the tortellini mixture. Top with half shredded cheese. Repeat layers. Sprinkle with parsley. Spray a piece of aluminum foil with nonstick spray. Cover dish and bake for 30 minutes. Uncover and bake 10 additional minutes.

CHEESY BAKED TORTELLINI

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.

TOASTED TORTELLINI

Steps:

• Preheat oven to 425˚F.
• Beat the eggs in a large bowl. Then mix in the tortellini and toss until evenly coated in the egg mixture.
• In a gallon sized zip top bag, combine the bread crumbs, parmesan cheese, garlic powder, and salt then mix to combine. Add the tortellini to the bag and toss until all tortellini are coated with the bread crumb mixture.
• Spray a large sheet pan with cooking spray. Spread the tortellini in a single layer on the sheet pan. Bake for 10 minutes, then flip, and bake an additional 8-10 minutes until the edges of the tortellini are toasted to a golden brown.
• Heat each sauce per package instructions and place in a small dish next to the tortellini for dipping.
• Serve the tortellini with dipping sauces immediately. Toasted Tortellini is best enjoyed fresh from the oven.

CREAMY BAKED TORTELLINI WITH SPINACH

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.