VEGETABLE CHEESE TORTELLINI
This side is so good, even kids eat it up and get nutritious vegetables in the process.-Jennifer Marriott, Batavia, New York
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions, adding vegetables during the last few minutes., Meanwhile, in a small saucepan, combine the cheese spread, milk and pepper. Cook over low heat until heated through. Drain tortellini mixture and toss with cheese sauce.
Nutrition Facts :
TORTELLINI BAKE
One year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. -Donald Roberts, Amherst, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
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°.
Nutrition Facts : Calories 219 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 362mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein.
TORTELLINI AND GARDEN VEGETABLE BAKE
Make and share this Tortellini and Garden Vegetable Bake recipe from Food.com.
Provided by ddav0962
Categories One Dish Meal
Time 1h
Yield 12 , 12 serving(s)
Number Of Ingredients 17
Steps:
- Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
- Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
- Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.
- Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier.
Nutrition Facts : Calories 244.7, Fat 13.8, SaturatedFat 6.3, Cholesterol 58.5, Sodium 289.7, Carbohydrate 16.5, Fiber 1.6, Sugar 2.1, Protein 14.2
TORTELLINI WITH VEGETABLES
Sweet vegetables, cheese-filled pasta, and tangy garlic make this dish perfect for a summer afternoon picnic. This easy and quick recipe was adapted from a weight loss tracking website's newsletter.
Provided by lauralie41
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan cook tortellini in boiling water until just tender. Drain and set aside.
- Heat oil in a saute pan or medium sized pan and add onion. Cook until translucent than add garlic, peppers, basil, and beans. Continue cooking until peppers become slightly soft.
- Toss the vegetable mixture with the drained tortellini, toss well, top with parmesan cheese and serve.
TORTELLINI AND SPINACH BAKE
I've got this recipe of my sister-in-law. I just love the combination of pasta, spinach cheese and tomatoes. Served with crusty bread and a fresh salad (plus a few bottles of red wine), it's perfect if you have a few friends round for dinner and don't want anything too formal!
Provided by -Sylvie-
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the tortellini in salted water for about 3-4 minutes, drain and put in a big oven proof dish.
- Add the tomatoes.
- Defrost the spinach, squeeze out most of the excess water and add the garlic.
- Season with salt and pepper to taste.
- Add to the pasta and tomatoes, mix well.
- Top with feta cheese.
- In a bowl mix the soured cream and single cream.
- Season with salt and pepper to taste (don't hold back).
- Add the grated cheese and pour over the dish, make sure it mixes with the rest of the ingredients and doesn't just sit on top.
- Preheat the oven (200°C, 400°F, Gas Mark 6) and bake for 20-30 minutes.
Nutrition Facts : Calories 670.6, Fat 40, SaturatedFat 23.6, Cholesterol 134, Sodium 1947.5, Carbohydrate 54.3, Fiber 5.7, Sugar 6.8, Protein 27.2
VEGGIE-TORTELLINI CASSEROLE
This creamy pasta casserole is packed with kitchen staple veggies like carrots, zucchini and peppers.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 380, Carbohydrate 37 g, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 910 mg
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VEGETARIAN TORTELLINI VEGETABLE BAKE (OR PASTA CASSEROLE)
From whereismyspoon.co
Ratings 1Calories 671 per servingCategory Pasta And Rice
- Cook the pasta according to the packet's instructions. Fresh pasta only needs 1 or 2 minutes, dried pasta longer. Drain well and return the pasta to the pan.In the meantime chop the onion, the garlic cloves, and the bell peppers very finely.
- Heat the oil in a large pan, add the onion cubes and cook until translucent. Add the garlic and the peppers and cook for about 5 minutes until the vegetables are soft. Add the salt, pepper, and oregano.
- Chop the tomatoes and add them to the pan together with the vegetable stock. Let cook for further 5 minutes.
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