Creamy Tortellini Casserole Food

CREAMY TORTELLINI CASSEROLE

Steps:

• Heat oven to 350°. Spray 1 1/2-quart casserole with cooking spray.
• Melt butter in 3-quart saucepan over medium heat. Cook carrots, onion and mushrooms in butter about 5 minutes, stirring occasionally, until mushrooms are tender.
• Stir in flour and salt. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly; remove from heat. Stir in cheese, peas and tortellini. Spoon into casserole. Sprinkle with crackers.
• Bake uncovered about 15 minutes or until edge begins to bubble.

CREAMED SPINACH AND TORTELLINI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease a large casserole dish.
• Combine pasta, creamed spinach, cheese, mushrooms, garlic and black pepper in a large bowl.
• Transfer mixture into prepared casserole.
• Top with reserved tomatoes, sliced and sprinkle with parmesan cheese.
• Bake for 20 to 25 minutes or until bubbly and cheese is golden brown.
• (I like to brown slightly under the broiler).

CREAMY MUSHROOM TORTELLINI ALFREDO

Steps:

• Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
• Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
• Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
• Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

VEGGIE-TORTELLINI CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook tortellini as directed on package, adding zucchini and carrot during last minute of cooking time; drain.
• Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Cook garlic and mushrooms in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Sprinkle with flour, salt and pepper; cook and stir 1 minute. Gradually add broth, stirring constantly until sauce thickens slightly. Add cream cheese; cook and stir until melted. Stir in tomatoes, bell pepper and basil.
• Place tortellini mixture in baking dish. Top with mushroom-cheese sauce. Sprinkle with cheese. Cover; bake 30 minutes. Uncover; bake 10 minutes longer or until bubbly.

CHEESY BEEF TORTELLINI CASSEROLE WITH BASIL

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove ground beef with a slotted spoon. Drain and discard the grease; wipe the skillet clean with a paper towel.
• Heat 1 tablespoon canola oil in the same skillet over medium-high heat until just smoking. Reduce heat to medium and add onion. Cook, stirring frequently, until onion is just browning, about 5 minutes. Add garlic and cook for 30 seconds. Add diced tomatoes and tomato sauce. Cook, stirring occasionally, until sauce begins to thicken, 10 to 12 minutes. Stir in cream and 2 tablespoons basil; cook until thick, about 2 minutes.
• While the sauce is cooking, combine ricotta cheese, olive oil, remaining basil, salt, and pepper in a bowl.
• Remove tomato sauce from the heat. Add ground beef and tortellini; stir to combine.
• Spread 1/2 of the beef-tortellini sauce mixture on the bottom of the prepared baking dish. Layer with the ricotta cheese mixture, the remaining sauce mixture, and the mozzarella cheese. Cover with aluminum foil.
• Bake in the preheated oven until bubbling, about 30 minutes. Sprinkle with Parmesan cheese. Let rest for 5 minutes before serving.

CREAMY TORTELLINI-BROCCOLI BAKE

Steps:

• Heat oven to 350°F.
• Mix pasta sauce and milk until blended.
• Reserve 3/4 cup cheese for later use. Combine remaining cheese with all remaining ingredients in large bowl. Add pasta sauce mixture; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 20 min. Stir tortellini mixture. Top with reserved cheese; bake 5 min. or until melted.

SOUTHWEST TORTELLINI CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly grease/spray a 1 1/2 qt casserole dish.
• In a bowl, toss together the black beans, tortellini, green chilies, diced tomatoes and cumin. Mix well and pour into the prepared casserole dish.
• In another bowl, stir together the sour cream, lime juice and sugar; evenly spread this over mixture in the casserole dish.
• Evenly sprinkle with cheese, then olives, then green onions, then the cilantro.
• Cover with foil and bake at 350 for 30 minutes.
• Uncover and continue baking an additional 20-30 minutes until cheese is bubbly and lightly browned.
• Let stand 10 minutes before serving.
• Garnish with cilantro.

CHICKEN ALFREDO TORTELLINI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Start by making the Alfredo sauce by placing milk, low fat cream cheese, flour and salt in a blender and blend it until it is completely smooth.
• Meanwhile, in a skillet over medium heat, melt one tablespoon of butter and garlic for a minute. Whisk in the blended milk mixture, stirring constantly for 3-5 minutes.
• Continue stirring the sauce over heat until it reaches your desired thickness, then mix in Parmesan cheese.
• Once your sauce is ready (or if you don't make homemade Alfredo sauce, feel free to use jarred sauce), it's time to assemble the casserole.
• Spray a 9 x 13 inch baking dish with non-stick cooking spray.
• In the baking dish, mix together Alfredo sauce, frozen tortellini (don't cook it first), chicken broth, seasonings, chicken and frozen vegetables.
• Cover pan with aluminum foil and bake for 30 minutes.
• Remove pan from oven, sprinkle casserole with Parmesan cheese, and place the pan back in the oven (uncovered) for another few minutes or until the cheese is melted.

TASTY TORTELLINI TUNA CASSEROLE

Steps:

• Heat oven to 375ºF.
• Cook tortellini as directed on package, omitting salt.
• Meanwhile, cook mushrooms, onions and garlic in large nonstick skillet on medium heat 5 to 7 min. or until slightly softened, stirring frequently. Stir in chicken broth. Bring to boil, stirring frequently. Remove from heat. Add cream cheese; whisk until melted. Add tuna and peas; mix well.
• Drain tortellini. Add to tuna mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with cheddar.
• Bake 15 min. or until tuna mixture is heated through and cheddar is melted.