BAKED TORTELLINI WITH MEAT SAUCE
This baked tortellini recipe is cheese tortellini in a hearty meat sauce, all topped with cheese and baked to perfection. A super easy dinner that the whole family will love!
Provided by Sara Welch
Categories Main Course
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 521 kcal, Carbohydrate 37 g, Protein 36 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 110 mg, Sodium 653 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
BAKED TORTELLINI WITH MEAT SAUCE RECIPE
To make this baked tortellini, cheese tortellini is combined with rich meat sauce, topped with generous portions of cheese, then baked to golden perfection.
Provided by Brad Williams
Categories Pasta Recipes
Time 35m
Yield 6
Number Of Ingredients 9
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 waiting for tortellini to cook, heat the olive oil in a large pan over medium-high heat. Add the onion and cook for 3 to 4 minutes or until softened.
- Add the ground beef to the pan and season to taste with salt and pepper. Cook for about 4 to 5 minutes, breaking up the meat with a spatula, until done.
- 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.
Nutrition Facts : Carbohydrate 50.36g, Cholesterol 167.91mg, Fat 48.80g, Fiber 3.41g, Protein 44.47g, SaturatedFat 22.85g, ServingSize 6.00, Sodium 1,311.35mg, Sugar 0.00, UnsaturatedFat 18.17g
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.
CHEESE TORTELLINI WITH MEAT SAUCE
Provided by Pierre Franey
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the mushrooms into thin slices. There should be about 2 cups.
- Heat the oil in a skillet and add the ground meat. Cook, chopping down with the back of a heavy metal spoon to break up any lumps in the meat. Cook until the meat has lost its raw look.
- Add the mushrooms, salt and pepper and cook, stirring, about 3 minutes. Add the garlic and oregano.
- Crushed tomatoes are available in cans. If whole tomatoes are used, crush them using a food processor or electric blender, if desired. Add the tomatoes to the meat and mushroom mixture. Add broth. Cook, stirring occasionally, about 20 minutes.
- Cook the tortellini according to package directions, about 8 minutes. Drain but reserve one cup of the cooking liquid. Combine the cooked tortellini with the meat sauce, the reserved cup of cooking liquid and the butter. Toss to blend. Serve with grated Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 656, UnsaturatedFat 11 grams, Carbohydrate 70 grams, Fat 24 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 11 grams, Sodium 1184 milligrams, Sugar 10 grams, TransFat 1 gram
CLASSIC MEAT TORTELLINI WITH TOMATO SAUCE
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button. Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce. While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan. This version yields enough for leftover pasta and sauce. Freeze them both separately when you're done for a comforting meal in the days and weeks to come. hen you're done for a comforting meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 1h15m
Yield 4 servings, plus leftover pasta and sauce
Number Of Ingredients 22
Steps:
- Make the filling: Add 3 tablespoons olive oil to a large cast-iron pan set over medium-high heat. Crumble in ground beef and pork and reduce heat to medium. Using the edge of a metal spoon, break up clumps of meat as they form, stirring regularly. Once the meat is evenly broken up, continue to cook, stirring only occasionally, until all of the water has evaporated and the cooking sounds change from steaming to sizzling, about 7 to 8 minutes.
- As the meat begins to brown, clear a spot in the center of the pan and add 1 tablespoon olive oil and the garlic. Cook the garlic until it starts to release an aroma, about 20 seconds, then stir it into the meat and cook another 30 seconds or so. Remove from heat and cool to room temperature.
- In the bowl of a food processor, combine meat mixture, mortadella, Parmesan, parsley, nutmeg, cloves, 1 teaspoon salt and pepper. Pulse to combine, then taste and adjust salt and pepper as needed. Add eggs and pulse, stopping to scrape the sides of the bowl with a rubber spatula, until the mixture is smooth and tacky. Cover and refrigerate until you're ready to assemble ravioli.
- Make the tomato sauce: Pour tomatoes and their juices into a medium bowl and use your hands to crush them. Pour 1/4 cup water into the can and swirl, then add to tomatoes. Set aside.
- Set a small Dutch oven or similar pot over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add onion and a generous pinch of salt. Reduce heat to medium, and cook, stirring occasionally, until onions are tender and golden brown, about 10 minutes.
- Move onions to the edges of the pot and add 1 tablespoon olive oil. Add garlic and allow it to gently sizzle, about 20 seconds. Before the garlic has a chance to start browning, stir it into the onions and add tomatoes. Season with salt and oregano or basil and bring to a hard simmer. Stir, then reduce heat to low and cover pot (to prevent splattering). Cook, stirring occasionally, for 40 minutes or until raw tomato taste is gone. (Tomato sauce can be made up to 2 days in advance and refrigerated.)
- Shape the tortellini: Place a sheet of pasta on your workspace and dust off any excess flour. One sheet at a time, cut the pasta into 2 1/2-inch squares, or use a 2 1/2-inch biscuit cutter to cut rounds from the pasta sheets. As you cut or punch, stack and store the pieces under a lightly dampened dish towel or in a plastic bag to keep them from drying out.
- On a clean work counter, lay out about 15 pasta rounds or squares at a time, and spoon rounded teaspoonfuls of filling onto the pasta, just off center. Use a spray bottle or wet pastry brush to lightly dampen the edges of the pasta.
- One at a time, pick up a piece of pasta and fold in half over the filling, squeezing out air bubbles as you press the dough around the filling with dry fingers to seal the tortellino. If you're working with circles, you'll be left with a half-moon shape. If using squares, fold corner-to-corner to form a triangle.
- Holding a tortellino in one hand, use your other index finger to gently poke an indent into the center of its base (the bottom of the filling). Folding the tortellino around the indent, draw both of its bottom corners together as if forming a fortune cookie. Overlap the corners and press to seal them together.
- Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Continue with remaining pasta and filling.
- Finish the tomato sauce and cook the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Drop 48 tortellini into the water and stir.
- Remove the sauce from heat and stir in 1/4 cup olive oil. Pass sauce through a food mill or use a stick blender to puree. Taste and adjust salt as needed. Set a large frying pan with curved edges on the stove over low heat. Add 1 1/2 cups tomato sauce and bring to a simmer.
- When the tortellini are cooked, about 3 to 4 minutes, use a spider or skimmer to lift them out, shake off excess water, and place directly into the pan of sauce. Toss and swirl tortellini in sauce until they are all evenly covered. If the sauce is too thick, add pasta water 1 teaspoon at a time to loosen. The sauce should cling to the pasta without appearing to seize. Serve immediately with grated Parmesan.
Nutrition Facts : @context http, Calories 801, UnsaturatedFat 50 grams, Carbohydrate 13 grams, Fat 71 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 17 grams, Sodium 1000 milligrams, Sugar 7 grams, TransFat 1 gram
CHEESY BAKED TORTELLINI WITH OPTIONAL GROUND BEEF
This easy cheesy baked pasta dish comes together quickly and is super easy to customize for meat-eaters and vegetarians alike.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease one 8-inch by 8-inch baking dish or, if making a vegetarian version and a meaty version, grease two approximately 4-inch by 8-inch baking dishes.
- Cook the tortellini to al dente, according to package directions. Drain.
- Add the sauce to a large bowl and stir in the mascarpone cheese, parsley, and thyme.
- If NOT adding beef to half, gently toss the cooked tortellini with the sauce and pour into the 8-inch by 8-inch baking dish. Proceed to step 6.
- If adding ground beef to half, brown the ground beef and drain. Add about 1 1/2 cups of sauce to the beef and stir. Add just under half of the tortellini to the sauce with the beef and add the rest of the tortellini to the remaining sauce in the bowl. Toss both gently until coated. Pour meaty version into one 4-inch by 8-inch baking dish and the vegetarian version into another.
- Sprinkle the cheese evenly over the top(s).
- Bake until the sauce is bubbly and the cheese melts, 25 - 30 minutes. Serve.
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
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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