Broccoli Cheese Tortellini Food

BROCCOLI CHEESE TORTELLINI

Steps:

• In a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes or until broccoli is crisp-tender. Meanwhile, cook tortellini according to package directions. , Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture is thickened, stirring occasionally. , Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese.

CREAMY TORTELLINI-BROCCOLI BAKE

Steps:

• Heat oven to 350°F.
• Mix pasta sauce and milk until blended.
• Reserve 3/4 cup cheese for later use. Combine remaining cheese with all remaining ingredients in large bowl. Add pasta sauce mixture; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 20 min. Stir tortellini mixture. Top with reserved cheese; bake 5 min. or until melted.

CREAMY BROCCOLI TORTELLINI PASTA BAKE

Steps:

• Preheat oven to 375°F. Measure out all your ingredients and set aside.
• Bring a medium pot of water to a light boil. Reduce heat to medium and add your fresh tortellini. After 1 minute, add your broccoli to the pot. Cook for 2-3 minutes or until broccoli is bright green and al dente and pasta is tender. Drain and set aside.
• Using the same (now empty) pot, melt butter over medium heat. Once melted, add the flour in slowly, whisking with a metal whisk constantly for 2 minutes while it bubbles and darkens in color. This roux will thicken our sauce.
• Pour heated milk into the butter-flour mixture and whisk well. Bring to a light boil, whisking constantly for 1 minute or until the mixture has thickened.
• Remove from heat and add salt, pepper, basil, and garlic powder. Working in 2-3 batches, add half the gruyere cheese and all of the parmesan cheese, whisking in between each batch to gently melt the cheese. Add pasta and broccoli and mix to coat.
• Transfer mixture to a medium baking dish and sprinkle with remaining gruyere cheese. Top with foil and bake at 375°F on the center rack for 15 minutes.
• Uncover and top with crushed crackers. Bake an additonal 5 minutes to crisp the cracker coating and serve right away while hot and bubbly!
• Any additonal salt and pepper may be added to taste as well as an optional topping of crusehed red peper flakes for a kick!

BROCCOLI CHEESE TORTELLINI

Steps:

• In a large saucepan, cook cream, and broccoli uncovered, over medium-low heat for 5-6 minutes, or until broccoli is crisp-tender.
• Cook tortellini according to package directions.
• Stir 2 cups cheese, and the pepper into broccoli mixture, and bring to a boil.
• Reduce heat, and simmer uncovered for 10-12 minutes or until cheese is melted, and mixture is thickened, stirring occasionally.
• Drain tortellini, add to sauce, and toss to coat.
• Sprinkle with parsley, and remaining cheese.

TORTELLINI WITH PESTO & BROCCOLI

Steps:

• Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.

CHEESE TORTELLINI WITH BROCCOLI, TOMATOES, AND GARLIC

Steps:

• Bring a large pot of salted water to a boil. Heat 1 tablespoon butter in a large skillet over medium. Add broccoli and garlic; season with salt and pepper. Cook, tossing occasionally, until broccoli is crisp-tender, 6 to 8 minutes (if skillet gets too dry, add a little water).
• Cook tortellini in boiling water until al dente. Drain, reserving 1/2 cup pasta water; return tortellini to pot. Add broccoli mixture, tomatoes, and remaining 2 tablespoons butter; season with salt and pepper, and toss gently to combine. Gradually, add enough reserved pasta water to create a sauce that lightly coats tortellini. Serve immediately.

TORTELLINI BROCCOLI BAKE

Steps:

• In a large bowl, combine the tortellini, broccoli, pimientos and onion; set aside. In a large saucepan, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and nutmeg. Gradually stir in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese until melted. Fold in broccoli mixture., Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until hot and bubbly, stirring twice. Top with remaining Parmesan. Cover and let stand for 5 minutes or until cheese is melted.

TORTELLINI AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Wash broccoli and cut into bite size pieces.
• Cook broccoli in boiling water for 4 to 5 minutes and drain.
• Cook tortellini according to package directions and drain.
• Mix broccoli and tortellini together and set aside.
• In a medium size pan heat butter until melted.
• Stir in flour salt and pepper.
• Mix chicken broth and milk together and add slowly to flour/butter mixture.
• Cook and stir until thickened.
• Spray and 9 x 13 baking dish with non-stick cooking spray.
• Layer in pan: 1/2 tortellini broccoli mixture, 1/2 the white sauce, 1/2 the American cheese slices and 1 can of tomatoes.
• Repeat layers and top with Parmesan cheese.
• Cook, uncovered, for 45 minutes or until bubbly and hot.

BROCCOLI & TORTELLINI

Steps:

• Cook tortellini in a large pot of boiling water until tender but firm (about 5 min).
• Add broccoli and cook until tender (about 3 min).
• Drain.
• In a large saucepan or Dutch oven, combine tomatoes, garlic, oregano, salt and pepper.
• Bring to a boil, reduce heat and simmer, stirring occasionally, until sauce has thickened slightly (about 10 min).
• Add green onions and cook 2 more minutes.
• Add sauce to pasta/broccoli mixture and toss together.
• Sprinkle with Parmesan and serve.