Tortellini Bake Food

TORTELLINI BAKE

Steps:

• Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, yellow squash, onion, red pepper and seasonings until vegetables are crisp-tender. , Drain tortellini; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish. , Bake, uncovered, at 375° until heated through, about 20 minutes. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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!

ITALIAN SAUSAGE TORTELLINI BAKE

Steps:

• Heat a large pot over medium heat. Crumble sausage into the saucepan; add onion and green bell pepper. Cook and stir the sausage mixture until the sausage is completely browned, 7 to 10 minutes. Drain grease.
• Pour marinara sauce and diced tomatoes over the sausage mixture; season with garlic powder and stir. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the diced tomatoes break down into the sauce, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the frozen tortellini at a boil until they float to the top and the filling is hot, 6 to 7 minutes; drain.
• Gently fold the cooked tortellini into the simmering sauce; cook together another 5 minutes. Pour tortellini and sauce into a 13x9-inch baking dish; top with mozzarella cheese.
• Bake in preheated oven until cheese is golden brown, 20 to 30 minutes.

BAKED TORTELLINI

Steps:

• Preheat oven to 350 degrees.
• Bring a large pot of salted water to a boil. Cook tortellini as per the package instructions. Drain when done.
• Over medium heat, add olive oil to a large sauté pan. Add zucchini, garlic and red pepper flakes and sauté for 4 minutes stirring occasionally.
• Add half the spinach to the pan and sauté until wilted. Add the rest of the spinach and sauté until wilted. Remove from heat.
• Add tomato sauce to a large bowl. Add 1/3 cup of parmesan cheese and the ricotta to the bowl. Stir to combine.
• Add cooked veggies and cooked tortellini to the tomato sauce in the bowl. Stir to combine.
• Add tortellini mixture to baking dish and smooth down top with a wooden spoon.
• Add mozzarella to the top of the tortellini mixture and sprinkle with remaining 1/3 cup of parmesan cheese.
• Bake in oven for 30 minutes until the top is golden brown and melted. If top is not golden brown after 30 minutes, turn on broiler and broil for 1 to 2 minutes until top is golden brown.
• Let cool for 5 to 10 minutes before slicing. Sprinkle with a little fresh basil or parsley to garnish.

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).

BAKED TORTELLINI

Steps:

• In a large bowl combine tortellini, pesto, chicken, ricotta cheese, and roasted pepper. Mix well, being careful not to break the tortellini open.
• Pour into a casserole dish and press down evenly.
• Top with mozzarella cheese and bake at 425 degrees for about 7 - 10 minutes, until cheese is melted and bubbly.
• Garnish with fresh basil and ENJOY!

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.

BAKED TORTELLINI CASSEROLE

Steps:

• Sautee onions and garlic in olive oil, until soft.
• Add ground beef and season with salt and pepper.
• Once beef is cooked through, stir in tomatoes and tomato sauce.
• Stir in uncooked, fresh tortellini and 1 1/2 cups of mozzarella cheese.
• Transfer to casserole dish and sprinkle remaining cheese over the top.
• Cover tightly with foil and baked at 350 degrees for about 30 minutes.

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.

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.

MAKE-AHEAD TOMATO-BASIL TORTELLINI BAKE

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding peas to the boiling water for the last minute.
• Drain pasta mixture, reserving 1/4 cup of the cooking water. Mix cream cheese spread, pasta sauce and milk in same saucepan until blended. Stir in peppers, Parmesan and basil. Add pasta mixture and reserved cooking water; mix lightly.
• Spoon into 9-inch square baking dish sprayed with cooking spray; top with shredded cheese. Wrap tightly. Freeze up to 3 months. When ready to serve, refrigerate overnight to thaw.
• Heat oven to 350ºF. Bake casserole, covered, 1 hour or until heated through, uncovering after 45 min.

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.