Cheesy Baked Tortellini Giada Food

BAKED CHEESE TORTELLINI

Steps:

• Preheat the oven to 350.
• Spray a 9 x 9 (or similar size) baking dish with cooking spray and set aside.
• In a large skillet, melt the butter.
• Whisk in the flour, and cook 2-3 minutes, until golden brown and bubbling.
• Slowly whisk in the chicken broth, stirring constantly to prevent lumps.
• Let the sauce thicken slightly, then slowly whisk in the milk, a little at a time.
• Bring the mixture nearly to a simmer, and let thicken.
• Stir in the salt and pepper.
• Remove from the heat
• Stir in the sharp cheddar cheese and dijon mustard, until melted.
• Return to the heat
• Stir in the cooked chicken and cooked tortellini, until heated throughout.
• Pour into the prepared baking dish.
• In a small bowl, combine the melted butter, both kinds of bread crumbs, and the parmesan cheese.
• Sprinkle the bread crumb mixture over the tortellini.
• Bake 20-25 minutes, or until the bread crumbs are golden brown and the sauce is bubbling.

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.

CHEESY BAKED TORTELLINI

Steps:

• Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
• In 12-inch skillet, heat oil over medium heat; stir in onion, garlic and turkey. Cook, stirring frequently, until meat is no longer pink, about 5 minutes. Stir in tomato pasta sauce.
• Meanwhile, cook tortellini in 3-quart saucepan in boiling water until pasta is done; drain. Toss cooked pasta with tomato mixture. Spoon into casserole. Sprinkle with cheese.
• Bake uncovered 20 to 25 minutes or until hot. Let stand 5 minutes before serving.

CHEESE TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
• Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.

MARINATED OLIVE & CHEESE RING

Steps:

• Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

BAKED TORTELLINI

Steps:

• Preheat the oven @180C/365F
• Cook the tortellini one minute less than the time specified on the packet. Drain it (drizzle with little oil if using dried pasta) and set aside.
• Heat up olive oil on medium heat, add passata, herb de Provence, garlic granules, onion powder, salt and black pepper and stir to combine. Reduce the heat and bring to a gentle simmer for 10 minutes. Turn off the heat and stir in the baby spinach, add the tortellini to the sauce and gently stir to combine. Be careful so as to not break the pasta.
• Transfer the pasta mixture to a baking dish and top with shredded cheese. Cover it with aluminium foil and bake in the oven for 35 minutes. Remove the foil and continue to bake for additional 5 minutes for a crispy top.
• Take the baked tortellini out of the oven, leave to stand for about 3 to 5 minutes. Serve with more vegetables and garlic bread. Enjoy!

CHEESY BAKED TORTELLINI - GIADA

Steps:

• Preheat oven to 350º.
• Lightly oil an 8 x 8" baking dish.
• Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend.
• Cook tortellini in a large pot of boiling salted water until just tender, about 2 minute Drain.
• Add tortellini to the sauce and toss to coat.
• Transfer the tortellini mixture to the prepared baking dish.
• Top the mixture with the mozzarella and Parmesan.
• Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minute.

CHEESY BAKED TORTELLINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• 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 place into a 9-inch baking pan.
• Heat canola oil in a large saucepan over medium heat. Add mushrooms and cook until golden brown, 12 to 15 minutes. Stir butter into the pan until melted; stir in flour slowly and cook until golden, about 1 minute. Pour milk slowly into the saucepan, stirring continuously. Reduce heat to medium-low and cook until sauce begins to bubble, 7 to 8 minutes.
• Remove saucepan from heat. Season with salt and pepper. Stir in Parmesan cheese. Pour sauce over cooked tortellini in the baking pan.
• Bake in the preheated oven until sauce begins to brown, 20 to 25 minutes. Serve immediately.

CHEESY BAKED FARRO

Steps:

• Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
• For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.
• For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.
• Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving.

TRIED AND TRUE - CHEESY BAKED TORTELLINI

Steps:

• Preheat the oven to 350 degrees F.
• Lightly oil or spray an 8 by 8 by 2-inch baking dish with olive oil.
• In a large bowl, whisk the prepared pasta sauce, mascarpone cheese, parsley and thyme until it is fully blended.
• In a large pot of boiling salted water, cook the tortellini for a couple of minutes and drain.
• Add the tortellini to the sauce mixture and toss until the tortellini are coated.
• Transfer the sauce and tortellini to the prepared baking dish.
• Top with the sliced smoked mozzarella and the Parmesan cheese.
• Cover and bake for about 25 minutes.
• Remove the foil and bake for another 7 to 10 minutes until the cheese is nicely browned and bubbling.
• Enjoy!

BAKED TORTELLINI

Steps:

• Preheat oven to 350°F Coat 6 individual gratin dishes or a 1 1/2-quart shallow baking dish with cooking spray. Put a large pot of water on to boil for cooking pasta.
• Heat oil in a large saucepan over medium heat.
• Add flour and cook, whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Remove from heat and add 1/4 cup fontina and nutmeg, stirring to melt the cheese. Season with salt and pepper.
• Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well.
• Combine the tortellini with the cheese sauce and toss. Transfer to the prepared dishes or baking dish. Top with the remaining 1/4 cup fontina. Combine breadcrumbs and Parmesan and sprinkle evenly over the tortellini.
• Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately.
• TO MAKE AHEAD:.
• Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months.
• Thaw in the refrigerator before baking.

TORTELLINI SALAD

Steps:

• Cook tortellini according to package directions. Drain and rinse in cold water. In a bowl, combine tortellini with all of the remaining ingredients; toss gently to coat. Cover and refrigerate for at least 1 hour.

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.