THREE CHEESE TORTELLINI WITH BASIL AND PARMESAN | BARILLA
Looking for a fast and easy tortellini recipe? Barilla's step-by-step recipe for Three Cheese Tortellini with Basil and Parmesan makes a quick and delicious meal!
Provided by Barilla
Categories Collezione
Yield 6
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil.
- Cook Tortellini according to package directions.
- Drain and combine with olive oil, Parmigiano cheese and basil. Season to taste with salt and black pepper.
CHEESE TORTELLINI IN GARLIC BUTTER SAUCE
An easy, delicious recipe for Cheese Tortellini in a simple garlic butter sauce with basil. Keep it warm in a crockpot for a party appetizer, or serve up in a big bowl for a comforting weeknight meal in 15 minutes or less.
Provided by Meggan Hill
Categories Appetizer Main Course Side Dish
Time 15m
Number Of Ingredients 8
Steps:
- In a large pot, bring 2 1/2 cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini float to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165ºF. Drain completely.
- Meanwhile, whisk together remaining 1 1/2 cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
- Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
- Pour into a serving dish and garnish with Parmesan cheese and fresh basil, if desired.
Nutrition Facts : Calories 508 kcal, Carbohydrate 55 g, Protein 21 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 77 mg, Sodium 1523 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CHEESE TORTELLINI WITH BASIL CREAM SAUCE
It takes less than 30 minutes to prepare this Cheese Tortellini with Basil Cream Sauce. It is easy, quick and delicious.
Provided by Cris
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Follow packaging instructions to cook tortellini.
- In a medium sauce pan, melt butter over medium heat.
- Saute onion for 2 minutes.
- Add garlic and cook until golden.
- Stir-in flour for a minute.
- Add wine and cook for another minute.
- Slowly add cream, mixing until smooth.
- Add basil and mix well.
- Pour this mixture over hot cooked tortellini.
- Garnish with fresh basil leaves.
- Sprinkle parmesan cheese, if desired or serve on the side.
- Servings 4 to 6. Enjoy!
Nutrition Facts : Calories 598 kcal, Carbohydrate 42 g, Protein 20 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 135 mg, Sodium 711 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ONE POT CHEESE TORTELLINI WITH GARLIC BUTTER SAUCE
Quick and easy cheese tortellini recipe, loaded with garlic butter sauce. This 30 minute meal is made with simple ingredients in one pot.
Provided by Abeer
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Boil tortellini, according to package instructions, in salted water. Drain and keep aside.
- In the same nonstick pot, heat butter and olive oil over medium high heat until butter is fully melted.
- Add garlic and saute until golden brown.
- Dissolve cornstarch in broth and pour this mixture in the pot.
- Mix in Italian seasoning, salt, pepper.
- Bring to a boil and let it cook, uncovered, until sauce thickens.
- Mix in the boiled tortellini until fully coated.
- Garnish with finely chopped fresh herbs like basil or parsley and sprinkle grated parmesan cheese. Enjoy!
Nutrition Facts : Calories 571 kcal, Carbohydrate 67 g, Protein 21 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 84 mg, Sodium 1100 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
TORTELLINI WITH BASIL-CREAM SAUCE
A great blend of tomato, cream, and basil makes biting into the already wonderful cheese tortellini that much more enjoyable.
Provided by GhostEXE
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- 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 keep warm.
- Blend tomatoes, 1/4 cup parsley, 4 tablespoons Parmesan cheese, basil, pepper, and bouillon in a food processor until smooth. Set aside.
- Heat olive oil in a large saucepan over medium heat. Cook and stir garlic until softened and fragrant, about 1 minute. Pour in tomato-basil blend. Add salt; reduce heat to medium-low and let simmer 5 minutes. Pour in heavy cream; bring to a slow boil over medium-high heat. Reduce heat and let sauce simmer until thickened, 10 to 15 minutes.
- Pour sauce blend over cooked tortellini. Top with remaining 3/4 cup parsley and 1 tablespoon Parmesan.
Nutrition Facts : Calories 551 calories, Carbohydrate 48.5 g, Cholesterol 99 mg, Fat 33.2 g, Fiber 3.6 g, Protein 16.5 g, SaturatedFat 15.2 g, Sodium 826.3 mg, Sugar 4.4 g
PORTOBELLO & BASIL CHEESE TORTELLINI
With portobello mushrooms and satisfying cheese tortellini, this earthy, elegant dish is perfect for either a quick, casual dinner or a more formal meal. I often use fresh basil from my garden in it. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook tortellini according to package directions., Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is reduced by half., Add the cream, salt and pepper. Cook 4-5 minutes longer or until slightly thickened. Drain tortellini; add to skillet. Stir in cheese and basil.
Nutrition Facts : Calories 679 calories, Fat 48g fat (28g saturated fat), Cholesterol 149mg cholesterol, Sodium 1020mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
CHEESE TORTELLINI WITH BASIL SAUCE
11/20/13 UPDATE: Finally got around to making this and it was easy and delicious! I used mushroom filled pasta and YUM! Found this in The Healthy Heart Cookbook. Sounds good and easy!
Provided by nemokitty
Categories Healthy
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook tortellini according to package. Drain, keep warm.
- Combine rest of ingredients in a small saucepan, bring to a boil. Cover, reduce heat, simmer 5 minutes. Stir in parmesan.
- Transfer sauce to serving bowl and add tortellini.
CHEESE TORTELLINI WITH CREAMY PESTO SAUCE
This recipe is quick and easy. You may want to use fresh ingredients; however, I cooked with what I had in my kitchen and created this recipe myself. The ingredients include: frozen cheese tortellini, butter, mushrooms, a can of mushroom soup, a package of cream cheese, milk, bottled pesto sauce, diced tomatoes, salt and pepper, and parmesan cheese. If you have wine on hand, a "splash" will do this dish justice.
Provided by KittyCat1225
Categories One Dish Meal
Time 38m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In 4 quarts of boiling water, add 1 lb. of frozen cheese tortellini. Once water comes to a boil (which could take 15 minutes), cook for 12 minutes.
- While the tortelli is cooking, heat 2 Tbls. of butter in pan (large enough to add all ingredients towards the end). Saute the mushrooms in the melted butter.
- Add the can of cream of mushroom soup and milk. Mix well.
- Now, add the cream cheese and stir until the cream cheese has melted and the mixture is creamy.
- Add the pesto sauce until blended nicely, cooking all ingredients over a medium flame.
- Add the tomatoes. Continue stirring, adding the salt and pepper.
- Now, add the cooked tortellini to the creamy mixture and coat the tortellini, stirring gently - you do not wish to break up the cooked tortellini.
- Add a splash of red wine - stir until blended. (Wine is optional, but the alcohol will burn off, and the wine flavor remains.).
- Lastly, add the grated parmesan cheese and stir gently while the flame is still on medium.
- Lower the flame to "simmer." If you have a lid for your pan, cover your pan; if not, that's fine, too -- let the tortellini and creamy mixture simmer on a low flame for 8 minutes. Your Cheese Tortellini with Creamy Pesto Sauce is ready to be served.
- Dish up into separate bowls. This dish cools quickly, so serve promptly.
- Cover leftovers and refrigerate. When re-heating, add a little milk, if desired.
Nutrition Facts : Calories 765.5, Fat 42.7, SaturatedFat 23.8, Cholesterol 138.4, Sodium 1806.2, Carbohydrate 69.7, Fiber 4.2, Sugar 7.2, Protein 28.8
CHEESE TORTELLINI WITH MUSHROOMS
Make and share this Cheese Tortellini With Mushrooms recipe from Food.com.
Provided by Canadian Jane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Thinly sliced mushrooms.
- Heat olive oil in a large pan over medium heat. Add garlic, shallots & salt. Cook 1-2 minutes.
- Add mushrooms, cook 3-4 minutes until softened. Pour in wine and bring to a boil.
- Add cooked pasta. Lift from bottom of pan, mix for about 4 minutes until well mixed and hot. Add basil and 1/2 of the cheese. Toss briefly.
- Turn into serving bowl. Garnish with remaining cheese and ground pepper.
Nutrition Facts : Calories 785.4, Fat 33, SaturatedFat 12.3, Cholesterol 93.5, Sodium 1262.1, Carbohydrate 84.3, Fiber 3.5, Sugar 2.2, Protein 33.1
CHEESE TORTELLINI WITH BASIL CREAM SAUCE
Make and share this Cheese Tortellini With Basil Cream Sauce recipe from Food.com.
Provided by Sandi From CA
Categories European
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, sauté shallots and garlic in butter until softened.
- Add flour; cook and stir one minute.
- Stir in wine; cook one minute more.
- Slowly add cream, mixing until smooth. Add cheese; cook over medium heat until smooth and thick.
- Add fresh basil; mix well and pour over hot, cooked tortellini.
- Garnish with basil leaves.
Nutrition Facts : Calories 849, Fat 51, SaturatedFat 30.7, Cholesterol 189, Sodium 1297.3, Carbohydrate 67.4, Fiber 2.6, Sugar 1.7, Protein 29.3
TORTELLINI WITH TOMATO-CREAM SAUCE
This tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying dish. -Barbra Stanger, West Jordan, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 459 calories, Fat 33g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 835mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
TORTELLINI ALLA PANNA - TORTELLINI WITH CREAM SAUCE
Italian tortellini alla panna e prosciutto: tortellini in cream and ham sauce with Parmesan and basil.
Provided by Adina
Categories Pasta and Rice
Time 15m
Number Of Ingredients 7
Steps:
- Start cooking the water for the tortellini. Add some salt to the water. When the water is cooking, add the fresh tortellini to the pan of water and cook them according to the packet's instructions, in my case about 3 minutes.
- While waiting for the water to cook, cut the cooked ham into stripes and grate the Parmesan.
- Melt the butter in a pan large enough to hold the tortellini as well later, and cook the ham until nicely colored on all sides, about 3 or 4 minutes.
- While the tortellini are cooking, pour the cream into the pan with the ham and let it bubble, and reduce slightly for about 2 minutes. Add a few gratings of nutmeg and the grated Parmesan. Stir well.
- Drain the tortellini well and add them to the pan with the sauce. Stir well, add some more salt and pepper to taste and the chopped basil.
- Serve the tortellini alla panna immediately sprinkled with more Parmesan.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 892 kcal, Carbohydrate 97 g, Protein 40 g, Fat 39 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 177 mg, Sodium 1384 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 13 g
MAKE-AHEAD TOMATO-BASIL TORTELLINI BAKE
Feel prepared with this Make-Ahead Tomato-Basil Tortellini Bake. Pop this Make-Ahead Tomato-Basil Tortellini Bake out of the oven right at dinner time.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding peas to the boiling water for the last minute.
- Drain pasta mixture, reserving 1/4 cup of the cooking water. Mix cream cheese spread, pasta sauce and milk in same saucepan until blended. Stir in peppers, Parmesan and basil. Add pasta mixture and reserved cooking water; mix lightly.
- Spoon into 9-inch square baking dish sprayed with cooking spray; top with shredded cheese. Wrap tightly. Freeze up to 3 months. When ready to serve, refrigerate overnight to thaw.
- Heat oven to 350ºF. Bake casserole, covered, 1 hour or until heated through, uncovering after 45 min.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
TORTELLINI WITH A TOMATO-BASIL CREAM SAUCE
A friend gave me this recipe after she went on and on about how fabulous and easy it is. I have not tried it, but based on her comments, I think it will be good!
Provided by Cook4_6
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare tortellini as directed on package.
- Chop tomatoes in chunky pieces.
- Blend bouillon with basil, parsley and pepper into the tomatoes.
- Saute the garlic in olive oil until just white.
- Add to the sauce and bring just to a simmer.
- When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese.
- Stir well and blend the tortellini into the pan of tomato basil cream sauce.
- Serve, topped with parsley and cheese.
Nutrition Facts : Calories 1024.9, Fat 70.5, SaturatedFat 35.9, Cholesterol 229.9, Sodium 1289.2, Carbohydrate 75.2, Fiber 4.2, Sugar 4.1, Protein 26
CHEESE TORTELLINI WITH BASIL-PESTO SAUCE
Toss refrigerated pasta with a homemade basil sauce, cherry tomatoes, and grated Parmesan for a terrific impromptu meal.
Categories Cheese Tortellini with Basil-Pesto Sauce
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In saucepot, prepare tortellini in boiling water as label directs. Drain tortellini, reserving 1/2 cup pasta cooking water. Return tortellini to saucepot.
- In blender, combine basil, pine nuts, Parmesan cheese, olive oil, salt, pepper, garlic, and reserved pasta cooking water and blend until mixture is smooth, stopping blender occasionally and scraping down sides with rubber spatula.
- Add basil mixture and tomatoes to tortellini; toss until evenly mixed.
Nutrition Facts : Calories 330 calories
CHEESE TORTELLINI WITH QUICK TOMATO SAUCE
This easy pasta skillet is an easy side or even main dish!
Provided by Holly Nilsson
Categories Main Course Pasta
Time 30m
Number Of Ingredients 11
Steps:
- Cook onion in 1 tablespoon olive oil until tender. Add garlic, basil, and oregano and stir until fragrant.
- Add tomatoes with juices, water, broth, and sugar and use a spoon to slightly smash the tomatoes.
- Bring to a boil, reduce heat to simmer. Allow sauce to simmer and thicken while cooking the tortellini, about 10 minutes. Stir in remaining olive oil and season to taste.
- Cook tortellini al dente according to package directions. Drain but do not rinse.
- Gently mix cooked tortellini with prepared tomato sauce. Top with parmesan cheese and fresh parsley or basil and serve.
Nutrition Facts : Calories 273 kcal, Carbohydrate 33 g, Protein 10 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 444 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CHEESE TORTELLINI IN ROSé SAUCE
Cheese Tortellini in Rosé Sauce
Yield 6
Number Of Ingredients 7
Steps:
- Step 1
- SAUTÉ onion and mushrooms in hot oil for 3- 5 minutes. Step 2
- ADD eggplant and zucchini and sauté until tender (4- 6 minutes) Step 3
- POUR in Olivieri® Creamy Rosé and bring to a fragrant simmer. Step 4
- BOIL Olivieri® 3 Formaggi Tortellini until perfectly tender (6 to 8 minutes). Drain pronto. Step 5
- ADD pasta and mozzarella to sauce & veggie mixture. Step 6
- SERVE to hungry guests! Flavor Tip Top with finely sliced fresh basil for a delicious addition to this dish.
RAINBOW TORTELLINI WITH BASIL AND CHEESE PESTO
Rainbow Tortellini with Basil and Cheese Pesto
Yield 2
Number Of Ingredients 6
Steps:
- Step 1
- BLEND lemon zest, juice and Olivieri® Basil & Cheese Pesto. Step 2
- BOIL Olivieri® 3 Formaggi Rainbow Tortellini for 6- 8 minutes. Drain pronto. Step 3
- TOSS pasta with pesto mixture. Step 4
- GARNISH generously with Parmesan cheese and chopped basil. Tasty Tip Sprinkle some pine nuts.
30 MINUTE PESTO TORTELLINI RECIPE
Get dinner on the table in no time with this 30 minute toasted tortellini with pesto. It only requires 8 simple ingredients!
Provided by LifeMadeSimpleTeam
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot of boiling water, cook the tortellini according to package's directions. Drain and set aside.
- Meanwhile, as the tortellini is cooking, melt the butter in a large skillet set over medium-high heat.
- Add the mushrooms and sauté for 4-5 minutes or until browned. Add the drained tortellini and cook until lightly toasted and browned around the edges. Add the garlic and cook just until fragrant.
- Remove from the heat and stir in the pesto, basil and parmesan. Serve immediately.
Nutrition Facts : ServingSize 6 serving, Calories 129 kcal, Carbohydrate 4 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 241 mg, Fiber 1 g, Sugar 1 g
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- While tortellini cooks, in a saute pan, heat olive oil on medium heat. (oil should not very hot but gentle hot which will not burn garlic). Add minced garlic with chili flakes and Italian seasoning. Let these perfume oil. (about 30-40 seconds). Don't let garlic burn. Add cherry tomatoes with generous 2 pinches of salt. Swirl around to coat in pan. Let cook until tomatoes start to blister. I like tomatoes blistered yet not mushy (about 2-3 minutes cooking) Cut big tomatoes to half (optional).
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- Boil the tortellini according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it.
- Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
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- Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until well browned, about 10 minutes. Add tomatoes and their juice and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 10 minutes. Season with salt and pepper.
- Meanwhile, cook tortellini until al dente, about 5 minutes. Drain and transfer to a large bowl. Toss with tomato sauce and basil. Adjust seasoning with salt and pepper. Serve immediately, passing the Parmesan.
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