Tortellini Casserole Food

TORTELLINI SPINACH CASSEROLE

Steps:

• Preheat oven to 350°. Cook tortellini according to package directions. , Meanwhile, in a large skillet, saute mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm. , In same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese until smooth. Drain tortellini; place in a large bowl. Stir in mushroom mixture and spinach. Add cheese sauce and toss to coat. , Transfer to a greased 13x9-in. baking dish; sprinkle with mozzarella cheese. Cover and bake 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

TORTELLINI CASSEROLE

Steps:

• Melt butter in a large saucepan.
• Add garlic and onion.
• Cook gently 3- 4 minutes until fragrant and tender.
• Sprinkle with flour.
• Cook 3- 4 minutes longer but do not brown.
• Whisk in milk.
• Bring to a boil.
• Add tomatoes, paste, herbs, salt and pepper.
• Cook 5 minutes.
• Meanwhile, cook tortellini in boiling, salted water for 3 min.
• Add broccoli and continue to cook 5 minutes longer.
• Drain well.
• Combine drained tortellini mixture with sauce.
• Add cheese.
• Transfer to a 3 qt baking dish.
• Sprinkle with grated Parmesan.
• Bake in a preheated 350 oven for 30 minutes or until hot and lightly browned.

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.

CHICKEN TORTELLINI CASSEROLE

Steps:

• Place chicken and garlic in a soup pot. Add chicken broth and bring to boil; reduce heat to low and simmer, covered, until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from pot; let cool 10 minutes. Dice into bite-sized pieces. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch oven-proof glass container (such as Pyrex®) with cooking spray.
• Melt butter in a saucepan over medium heat. Add green onions, 1 cup Monterey Jack cheese, sour cream, cream of mushroom soup, and cream of chicken soup; cook until heated through, 5 to 7 minutes.
• Combine diced chicken, tortellini, cream sauce, and button mushrooms in a large bowl. Pour into the prepared 9x13-inch Pyrex® baking dish. Top with remaining cup of Monterey Jack cheese.
• Bake in the preheated oven until bubbling and top is golden brown, 30 to 45 minutes.