Quick And Easy Six Cheese Tortellini Bake Food

SIX CHEESE TORTELLINI

Steps:

• Melt butter in a heavy large saucepan over medium heat. Add milk and bring to a simmer. Whisk in processed cheese. Gradually whisk in shredded cheeses. Stir until cheeses melt and mixture begins to bubble, about 5 minutes. Whisk in cayenne.
• Meanwhile, cook the tortellini in a pot of boiling, salted water until just tender, about 4 minutes. Drain. Add tortellini to cheese sauce. Toss to coat. Divide tortellini and sauce equally among the pasta bowls and serve immediately.

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.

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.

BAKED TORTELLINI WITH MEAT SAUCE

Steps:

• Preheat the oven to 400 degrees F. Coat a 6 cup or larger baking dish with cooking spray. Bring a pot of water to a boil. Cook the tortellini according to package directions.
• While you wait for the water to boil and tortellini to cook, heat the olive oil in a large pan over medium high heat. Add the onion and cook for 3-4 minutes or until softened.
• Add the ground beef to the pan and season to taste with salt and pepper. Cook, breaking up the meat with a spatula, until done, approximately 4-5 minutes.
• Pour the marinara sauce into the pan with the beef and heat until warmed through.
• Drain the pasta and return to the pot. Pour the sauce over the pasta and toss to coat.
• Spoon the pasta into the prepared baking dish and sprinkle the cheese over the top. Bake for 20 minutes or until cheese is melted and starting to brown.
• Sprinkle with parsley and serve.

QUICK AND EASY SIX CHEESE TORTELLINI BAKE

Steps:

• Preheat oven to 450 degrees.
• Cook pasta according to package instructions, but just shy of al dente (the pasta will continue to cook in the oven).
• Meanwhile, heat the cream cheese and the marinara sauce in a medium saucepan over medium heat until the cream cheese is melted and smooth.
• Prepare a 2qt. casserole dish with non-stick cooking spray.
• Drain the pasta, and add to the casserole dish.
• Pour the creamy marinara sauce over the pasta.
• Top with mozzarella and parmesan.
• Bake 10-15 minutes, or until top is golden and bubbly.

ALFREDO TORTELLINI BAKE

Steps:

• Take the cream cheese out of the fridge at least 30 minutes prior to starting the recipe, or microwave it for 20-30 seconds. It needs to be very soft. Preheat your oven to 375F and move the rack to the top third of the oven.
• Boil water for the tortellini, and cook it one minute less than package directions indicate. Drain and add it to a 9x13 casserole dish.
• Meanwhile, add the butter to a skillet over medium heat. Once it's melted, add the garlic and cook for 30 seconds.
• Add in the cream cheese and heavy cream. Stir/whisk constantly until the cheese has melted in and it's thickened up a bit (this shouldn't take more than 4-5 minutes). Don't let the sauce get too thick because it'll continue to thicken up/reduce in the oven. If it becomes a bit too thick, add in a splash more cream.
• Stir half the parmesan cheese into the sauce and then take the skillet off the heat. I add a bit of salt & pepper to the sauce.
• Pour the sauce over the tortellini and then toss it and spread it out in an even layer.
• Top the tortellini with the rest of the parmesan and the mozzarella.
• Bake, uncovered, for 12-15 minutes until the cheese has melted, and then broil it for a few minutes to brown the cheese a bit (watch it carefully).

CHEESY TORTELLINI BAKE

Steps:

• Preheat the oven to 350 degrees F. Spray an 9 x 13 glass pan with cooking spray.
• Cook the tortellini in a large pot of boiling water until just tender, about 2 minutes. Drain. Add the tortellini to the pan and add your sauce and parsley. Mix carefully until the noodles are covered in marinara sauce.
• Top the mixture with cheese.
• Sprinkle green onions on top. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

CHEESE TORTELLINI BAKE

Steps:

• Heat oven to 375 degrees.
• Add spinach, spaghetti sauce, water, oregano, thyme, Parmesan, tortellini, and a couple pinches of salt and pepper to a large baking dish.
• Stir until everything is well combined.
• Top with shredded mozzarella cheese.
• Cover with a lid or a tight-fitting piece of tin foil.
• Bake for 15-20 minutes or until tortellini al cooked al dente and the sauce is bubbly.
• Remove lid/foil and broil for 1-2 minutes or until the cheese on top starts to turn dark golden brown.
• Garnish with fresh chopped parsley and enjoy!

TOASTED TORTELLINI

Steps:

• Preheat oven to 425˚F.
• Beat the eggs in a large bowl. Then mix in the tortellini and toss until evenly coated in the egg mixture.
• In a gallon sized zip top bag, combine the bread crumbs, parmesan cheese, garlic powder, and salt then mix to combine. Add the tortellini to the bag and toss until all tortellini are coated with the bread crumb mixture.
• Spray a large sheet pan with cooking spray. Spread the tortellini in a single layer on the sheet pan. Bake for 10 minutes, then flip, and bake an additional 8-10 minutes until the edges of the tortellini are toasted to a golden brown.
• Heat each sauce per package instructions and place in a small dish next to the tortellini for dipping.
• Serve the tortellini with dipping sauces immediately. Toasted Tortellini is best enjoyed fresh from the oven.

EASY TORTELLINI CASSEROLE

Steps:

• Cook the tortellini according to the package instructions and drain well.
• Place 1 cup of the sauce in the bottom of a 9x13 baking dish, and preheat the oven to 350 degrees.
• Layer ½ of the tortellini in the bottom of the baking dish.
• Drop ½ of the ricotta cheese by the spoonful into the baking dish.
• Sprinkle half of the mozzarella cheese, and top that with ½ of the remaining sauce.
• Add the remaining tortellini, followed by the remaining ricotta, sauce and finally the remaining mozzarella cheese on top.
• Bake for 40 minutes.
• Let rest 10 minutes before serving.