CHEESY ITALIAN TORTELLINI
This easy cheesy slow cooker dish is my family's favorite. Make it once and I bet you'll make it once a month from now on.
Provided by TRACY STALLARD
Categories World Cuisine Recipes European Italian
Time 8h30m
Yield 6
Number Of Ingredients 8
Steps:
- Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
- Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
- Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 35.2 g, Cholesterol 82 mg, Fat 24.1 g, Fiber 4.1 g, Protein 26.9 g, SaturatedFat 10.9 g, Sodium 1185.6 mg, Sugar 10.3 g
THREE CHEESE TORTELLINI
Make and share this Three Cheese Tortellini recipe from Food.com.
Provided by pinkie
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine alfredo sauce, tortellini, half of the Italian blend cheese, parmesan cheese and garlic powder.
- Pour the mix into a greased glass baking dish.
- Sprinkle remaining cheese on top.
- Bake at 350 for about 20 minutes, or until cheese is golden brown.
Nutrition Facts : Calories 297, Fat 8.5, SaturatedFat 4.5, Cholesterol 43.1, Sodium 420, Carbohydrate 40.3, Fiber 1.6, Sugar 0.9, Protein 14.7
HEARTY CHEESE TORTELLINI
This is an easy, wonderful recipe that is simple enough for an everyday meal but good enough for company. It makes a large amount, so it feeds plenty of people. I serve it with steamed broccoli covered in a cheese sauce and fresh bread.-Christine Eilerts, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through. , Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted.
Nutrition Facts : Calories 388 calories, Fat 14g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 908mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 3g fiber), Protein 24g protein.
RESTAURANT-STYLE CHEESE TORTELLINI
Top your favorite restaurant's cheese tortellini with our recipe! This Restaurant-Style Cheese Tortellini is easy and quick and features cream cheese.
Provided by My Food and Family
Categories Pasta
Time 20m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook milk and cream cheese in large skillet on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup (4 Tbsp.) Parmesan and pepper. Add spinach; mix well.
- Drain pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 610 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 6 g, Protein 19 g
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
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