Baked Tortellini Casserole Food

BAKED TORTELLINI CASSEROLE

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.

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.

TORTELLINI SPINACH CASSEROLE

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.

BACON TORTELLINI BAKE

Steps:

• Preheat oven to 350°. Cook tortellini according to package directions, adding broccoli during the last 2 minutes; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Reduce heat to medium-low. Add garlic to drippings in pan; cook and stir 1 minute. Stir in flour, basil, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until slightly thickened. Remove from heat., Stir in 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and lemon juice. Add tortellini mixture and bacon; toss to combine. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheeses. Bake, uncovered, 15-20 minutes or until heated through and broccoli is tender. Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

CHICKEN ALFREDO TORTELLINI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Start by making the Alfredo sauce by placing milk, low fat cream cheese, flour and salt in a blender and blend it until it is completely smooth.
• Meanwhile, in a skillet over medium heat, melt one tablespoon of butter and garlic for a minute. Whisk in the blended milk mixture, stirring constantly for 3-5 minutes.
• Continue stirring the sauce over heat until it reaches your desired thickness, then mix in Parmesan cheese.
• Once your sauce is ready (or if you don't make homemade Alfredo sauce, feel free to use jarred sauce), it's time to assemble the casserole.
• Spray a 9 x 13 inch baking dish with non-stick cooking spray.
• In the baking dish, mix together Alfredo sauce, frozen tortellini (don't cook it first), chicken broth, seasonings, chicken and frozen vegetables.
• Cover pan with aluminum foil and bake for 30 minutes.
• Remove pan from oven, sprinkle casserole with Parmesan cheese, and place the pan back in the oven (uncovered) for another few minutes or until the cheese is melted.

EASY, CHEESY TORTELLINI BAKE

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.

VEGGIE-TORTELLINI CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook tortellini as directed on package, adding zucchini and carrot during last minute of cooking time; drain.
• Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Cook garlic and mushrooms in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Sprinkle with flour, salt and pepper; cook and stir 1 minute. Gradually add broth, stirring constantly until sauce thickens slightly. Add cream cheese; cook and stir until melted. Stir in tomatoes, bell pepper and basil.
• Place tortellini mixture in baking dish. Top with mushroom-cheese sauce. Sprinkle with cheese. Cover; bake 30 minutes. Uncover; bake 10 minutes longer or until bubbly.