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
TORTELLINI WITH FRESH VEGETABLES
Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
- Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
- Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
- Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.
Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 60 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg
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.
BAKED TORTELLINI
This baked tortellini dish is easy to make and a family favorite. Fresh tortellini is baked in tomato sauce with lots of cheese and veggies to make a hearty vegetarian casserole perfect for a busy night.
Provided by Geraldine
Categories Casserole
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 of 6, Calories 353 calories, Fat 16.7g, SaturatedFat 7.4g, Carbohydrate 29.2g, Protein 20.2g, Cholesterol 49mg
VEGETABLES AND TORTELLINI WITH CREAM SAUCE
It looks complicated but this is actually a quick and hearty meal of veggies, tortellini, and cream sauce. This recipe is great for entertaining because you can put it together ahead of time and throw it under the broiler just before serving.
Provided by Bookwyrm
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat. Lightly spray a large casserole pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water until tortellini float to the top, 3 to 5 minutes. Drain, rinse in cold water, and set aside.
- Melt butter in a medium-sized pan over medium-low heat. Whisk in flour and cook until smooth, 1 to 2 minutes. Whisk in stock and nutmeg and heat until bubbly, about 5 minutes. Add cream and Parmigiano-Reggiano cheese. Heat until thick and bubbly, stirring constantly, about 3 minutes.
- Heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute. Add spinach and artichoke hearts. Cook and stir until heated through, about 5 minutes.
- Combine cooked tortellini-asparagus mixture and spinach mixture in the prepared casserole pan. Mix thoroughly but gently so tortellini don't get mashed. Pour white sauce over the mixture and top with Italian cheese blend.
- Cook under the broiler until cheese is melted and browned, 5 to 10 minutes. Remove from the oven and let sit 10 minutes before serving.
Nutrition Facts : Calories 727.6 calories, Carbohydrate 68.5 g, Cholesterol 121.2 mg, Fat 38 g, Fiber 7.4 g, Protein 32.2 g, SaturatedFat 20.4 g, Sodium 1466.7 mg, Sugar 5.3 g
DUMP AND BAKE TORTELLINI ALFREDO WITH CHICKEN
This Dump and Bake Tortellini Alfredo with Chicken and Veggies is an easy dinner recipe with just 5 minutes of prep! You don't even have to boil the pasta before it goes in the oven!
Provided by Blair Lonergan
Categories Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In the prepared dish (or in a separate bowl), whisk together frozen tortellini, Alfredo sauce, chicken broth (or water) and thyme. Cover tightly with foil.
- Bake (covered) for 30 minutes. Remove dish from oven, stir. At this point, the pasta should be tender (or almost tender).
- Stir in the chicken and the frozen mixed vegetables. Sprinkle cheese on top.
- Return dish to the oven, NOT covered, for about 5-10 more minutes, or just until vegetables are tender and cheese is melted.
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 296 kcal, Carbohydrate 31.3 g, Protein 19.6 g, Fat 10.3 g, SaturatedFat 6.2 g, Cholesterol 69.1 mg, Sodium 800.8 mg, Fiber 1.8 g, Sugar 4.5 g, UnsaturatedFat 0.2 g
CHEESY BAKED TORTELLINI WITH VEGETABLES
Provided by Petro
Number Of Ingredients 15
Steps:
- Pre heat the oven at 400 F
- Heat the oil in a large non stick skillet and saute onions on high heat until glassy, about 2 minutes.
- Add the rest of the vegetables and roast for 10 minutes until just a little soft but still crunchy.
- Meanwhile cook the tortellini. Bring 60 oz water to a rolling boil and add tortellini. Boil for about 2 minutes (3-4 if the pasta was frozen). When ready, strain through a sieve and discard the water.
- In another non stick skillet, add the cooked tortellini, olive oil and the pasta sauce.
- Add all the herbs, salt and pepper and cook on high for about 2 minutes.
- Add salt and pepper to taste (you might not even need to add salt)
- Transfer the roasted vegetables and the cooked tortellini to a large baking dish.
- In a medium bowl, whisk the eggs until foamy.
- Add the sour cream and whisk to incorporate well.
- Pour the sour cream mixture over the veggie and tortellini and mix to coat.
- Bake for 20 minutes or until the top gets a golden crust
TORTELLINI CASSEROLE
You can use either fresh or frozen tortellini. The cooking time remains the same for either one. This is one terrific recipe I found in a milk calender here a few years back.
Provided by bert2421
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
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TORTELLINI AND GARDEN VEGETABLE BAKE - BETTER HOMES & …
From bhg.com
4/5 (231)Calories 247 per serving
- 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. Makes 12 main-dish servings.
EASY TORTELLINI CASSEROLE IS A FAMILY-FRIENDLY AND SUPER ...
From smartinthekitchen.com
Reviews 3Servings 6Cuisine ItalianCategory Dinner
- Fill a large pot with water and a pinch of salt and bring to a boil. Once the water boils, add the tortellini and cook about 1 1/2 minutes. The pasta will continue to cook in the oven, so you want it to be al dente. *If you are using fresh cheese tortellini there is so need to boil it or cook it in advance.
- In a medium sauté pan over medium heat, cook the Italian sausage and break it up into small pieces. Once it's lost its raw red color, add the greens and cook it until they wilt.
- Add the marinara sauce and the chopped tomatoes and stir to combine. Taste for seasoning and add 1/4 teaspoon of salt, fresh ground pepper or red pepper flakes if needed.
CREAMY SAUSAGE TORTELLINI SKILLET RECIPE - THE RECIPE CRITIC
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4.9/5 (7)Category Dinner, Main CourseCuisine AmericanTotal Time 30 mins
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TORTELLINI AL FORNO WITH SPINACH - ALWAYS USE BUTTER
From alwaysusebutter.com
5/5 (19)Calories 547 per servingCategory Main Course
- Preheat the oven to 400°F (200°C) and cook the tortellini half as long as stated on the package.
- Butter an oven safe dish that's either round and about 20 cm (8 inches) across or rectangular and about 25 x 18 cm (10 x 7 inches). The exact size is not important!
- Place half of the tortellini in the bottom of the dish, followed by half the spinach and half the cheese. Then add the rest of the tortellini, the rest of the spinach, chili flakes, and the rest of thecheese. Pour over the cream, and try to spread it out as much as possible.
- Bake in the middle of the oven for 15 minutes or until cheese is melted and slightly golden and the casserole seems mostly set. Serve as it is or with a salad.
BAKED TORTELLINI CASSEROLE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Ratings 4Calories 453 per servingCategory Main Course
- Preheat oven to 400 degrees. Heat oil in a large skillet over medium high heat. Add in onion and cook for 3 minutes until softened. Then add in garlic, salt, Italian seasonings, and ground turkey. Cook, breaking up meat with a spoon, until browned through, about 7 minutes. Add in tomato sauce and bring to a simmer. Turn off heat and stir in ricotta. Set aside.
- Pour the uncooked tortellini into a 9 x 13 baking or casserole dish. Add the sauce over top and gently toss to coat the tortellini. Sprinkle mozzarella cheese overtop and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 5 minutes.
TORTELLINI-VEGETABLE BAKE - BETTER HOMES & GARDENS
From bhg.com
5/5 (99)Calories 353 per serving
- Preheat oven to 350°F. Cook tortellini according to package directions, adding sugar snap peas and carrot for the last 1 minute of cooking; drain.
- Meanwhile, in a 12-inch skillet melt butter over medium heat. Add mushrooms; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet.
- In a screw-top jar combine broth, flour, oregano, garlic salt, and black pepper. Cover and shake until smooth. Add to the same skillet; add milk. Cook and stir until thickened and bubbly. Add cream cheese; cook and stir until smooth. Remove from heat; stir in lemon juice.
- Stir tortellini mixture, mushrooms, tomatoes, and sweet pepper into cream cheese mixture. Spoon into an ungreased 3-quart rectangular baking dish. Bake, covered, about 30 minutes or until heated through. Sprinkle with Parmesan cheese.
VEGETARIAN TORTELLINI VEGETABLE BAKE (OR PASTA CASSEROLE)
From whereismyspoon.co
Reviews 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.
SUPER EASY CHEESY TORTELLINI BAKE - XO&SO: VEGETARIAN ...
From xoandso.com
Servings 6Estimated Reading Time 4 minsCategory Main Course
- Cook your refrigerated tortellini according to package directions (mine calls for 6-8 minutes) in a large pot of salted water. Preheat your oven to 400F.
- Mix the marinara sauce, alfredo sauce, and ricotta cheese in a large bowl and mix well.When the pasta is done cooking, drain, and return to the pot. Now, add the sauce mixture to the tortellini and gently stir.Pour the saucy tortellini into a 9 x 13 baking dish. Cover it with the shredded parmesan and mozzarella.
- Bake for 18-20 minutes (or until the cheese on top is golden and bubbly) on the middle rack.Top with a sprinkle of fresh parsley, if you'd like.
9 EASY TORTELLINI RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy Jacobs
- Red and White Tortellini. This dish is so simple that non-cooks can make it, this is a great pasta recipe to teach older kids when you want them to start making dinners for the family.
- Hearty Sausage and Tortellini Soup. Make this hearty, rib-sticking sausage and tortellini soup for your family or a crowd on colder days, when you crave something tummy-warming and satisfying.
- Cheesy Crockpot Tortellini. Your crock pot makes it a snap to serve up this easy, cheesy pasta casserole on busy weeknights. Simply brown some sausage in the morning, and add it to the appliance with jarred sauce, cheese, and Italian seasonings, leaving it to cook all day.
- Chicken Tortellini Casserole. Simply delicious chicken tortellini casserole is rich-tasting and warming, and it's super easy to make with foods you can easily keep stocked in your kitchen.
- Tortellini With Tomato Basil Cream Sauce. Create a lovely pasta dinner for company without breaking the bank, with this scrumptious Italian-style recipe that dresses store-bought cheese tortellini in a simply-seasoned, silky tomato cream sauce.
- Baked Tortellini With Three Sauces. Guests will think you spent hours over the stove to create this rich-tasting, oven-baked pasta casserole, that takes only 15 minutes to assemble!
- Cheese Tortelloni With White Truffles. Truffles are the ultimate in luxury food, and add mind-blowing flavor to this elegant but easy-to-prepare pasta dish.
- Vegan Lemon Pasta With Pine Nuts and Broccoli. Use a vegan brand of packaged tortellini pasta to make this delicious recipe that is ready for the table in less than 30 minutes, but impressive enough to serve to company.
- Gluten-Free Gorgonzola Sauce for Tortellini. Learn to make a gorgeously rich, gluten-free Gorgonzola sauce for ladling over gluten-free tortellini and other pasta shapes, with this recipe inspired by French cuisine.
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5/5 (2)Total Time 40 minsCategory DinnerCalories 3141 per serving
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- Combine the butter, onions and carrots into a large skillet. Fry for 5 minutes; add zucchini. Cook until they are tender crisp.Add in the cream cheese and seasoning, heat until melted.
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5/5 (10)Total Time 50 minsCategory Dinner, Main Course, VegetarianCalories 226 per serving
- PREP: Preheat the oven to 350 degrees F. Generously grease a 9x13-inch casserole dish with nonstick spray and set aside. Bring a large pot of water to boil.
- VEGGIE PREP: Trim the snap peas, peel and coin the carrot, thinly slice the mushrooms, peppers, and summer squash; halve the cherry tomatoes.
- TORTELLINI: When the water boils, add 2 teaspoons salt. Prepare the tortellini according to package directions. In the last two minutes of boiling the tortellini, add in the sugar snap peas and carrots. Drain everything and then transfer to the prepared casserole dish.
- SAUTE VEGGIES: Meanwhile, over medium-high heat, sauté the mushrooms, peppers, and summer squash in 2 tablespoons olive oil until crisp-tender, about 5 minutes. Pour over the tortellini, peas, and carrots in the casserole dish. Add the halved cherry tomatoes and frozen corn and gently toss everything to combine.
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