Confetti On A Plate Italian Garden Tortellini Food

TORTELLINI ITALIANO

Tortellini Italiano image

The simple cream cheese toss and frozen tortellini team up to make this hot pasta dish oh so easy to make.

Provided by My Food and Family

Categories Home

Time 20m

Yield Makes 4 servings, 1-1/4 cups each

Number Of Ingredients 6

Ingredients

1 pkg. (1 lb.) frozen cheese tortellini, uncooked
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. dried Italian seasoning
1 cup chopped red peppers
1 cup frozen peas

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, mix cream cheese spread, milk and seasoning until blended; set aside. Cook and stir vegetables in large nonstick skillet on medium heat 4 to 5 min. or until peppers are crisp-tender and peas are heated through. Add cream cheese mixture; cook and stir 2 min. or until heated through.
Drain pasta. Add to skillet; stir to evenly coat.

Nutrition Facts : Calories 540, Fat 23 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 21 g

TORTELLINI CAPRESE SALAD

Tortellini Caprese Salad image

Provided by Food Network Kitchen

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with 1 pint halved heirloom cherry tomatoes, 8 ounces pearl mozzarella balls, 1/2 cup chopped basil, 1/3 cup olive oil and 2 tablespoons white balsamic vinegar. Season with salt and pepper.

CONFETTI ON A PLATE - ITALIAN GARDEN TORTELLINI

Confetti on a Plate - Italian Garden Tortellini image

In the blue-collar towns where I grew up the Italians were known for their colorful, productive gardens where they raised large amounts of food on tiny, urban plots. This colorful pasta dish, loaded with just-picked summer vegetables, is a tribute to that memory. But if fresh vegetables and herbs are not available you can use frozen veggies or dried herbs (1/3 as much). The recipe can easily be halved or doubled and it holds well for potlucks and picnics. Feel free to adjust the amounts and types of vegetables to use the fresh, seasonal items you have on hand. The goal is a colorful variety of flavors.

Provided by 3KillerBs

Categories Cheese

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs ground beef, browned
1/2 lb wax bean, snapped
1/2 lb green beans, snapped
1 -2 zucchini, cubed
1 -2 yellow squash, cubed
6 -8 green onions, sliced
1 -2 green peppers (optional) or 1 -2 red pepper, diced (optional)
1 -2 eggplant, diced (optional)
1 tablespoon fresh rosemary, minced
2 tablespoons fresh basil, minced
1 teaspoon fresh thyme, minced
1 tablespoon fresh oregano, minced
2 -3 garlic cloves, minced
4 cups fresh tomatoes, diced (or substitute 2, 15 oz cans diced tomatoes)
2 -3 lbs cheese tortellini, cooked according to package directions
1/4 cup parmesan cheese
1 lb shredded mozzarella cheese, divided
1 -2 tablespoon olive oil

Steps:

Preheat oven to 350°F.
Brown ground beef and drain excess grease. Set aside.
Heat olive oil in a large, heavy-bottomed, ovenproof pan.
Saute green and wax beans, zucchini and yellow squash, onions, herbs, and eggplant/peppers (if using them), on medium-high heat until about half cooked.
Reduce heat to medium. Add tomatoes and heat until tomatoes get sort of wilted and juicy, stirring occasionally.
Add browned, ground beef and bring to a gentle simmer. If the amount of juice seems inadequate (plum or grape tomatoes are less juicy than the canning and slicing types), add about 1/2 cup V8, tomato juice, or beef stock. But don't make it too wet or the tortellini will get mushy and unappealing.
Remove from heat. Toss with hot tortellini.
Stir in the Parmesan and half the Mozzarella. Top with remaining Mozzarella.
Bake at 350F for 20-30 minutes or until the cheese bubbles and starts to brown.
This is a meal in one casserole but, as with many pasta dishes, a salad of Italian greens and a loaf of crusty bread would add the final polish.
Suitable for OAMC. Treat it as you would treat lasagna.

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