Confetti On A Plate Italian Garden Tortellini Food

SUMMER GARDEN TORTELLINI

Steps:

• Cook tortellini in a pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package instructions.
• While tortellini boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper, & crushed red pepper flakes (for that extra zing) in butter in a large heavy skillet over medium-high heat, stirring occasionally, until corn is just tender, 4 to 5 minutes.
• Meanwhile, chop tomatoes.
• Combine corn mixture and tomatoes in a large bowl.
• Reserve 1/4 cup pasta-cooking water, then drain tortellini and add to vegetables along with reserved cooking water and basil.
• Toss well and season with salt, pepper, crushed red pepper flakes, if needed, and Italian seasoning.

TORTELLINI ITALIANO

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.

CHEESY ITALIAN TORTELLINI

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.

CONFETTI ON A PLATE - ITALIAN GARDEN TORTELLINI

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.