CHEESY BAKED TORTELLINI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
ONE-POT CREAMY CHICKEN TORTELLINI
In need of a quick dinner fix that doesn't skimp on deliciousness? We've got just the thing! This easy pasta takes advantage of three convenient, weeknight-friendly ingredients-rotisserie chicken, packaged broccoli florets and refrigerated tortellini-and turns them into a meal that'll guarantee clean plates!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, Italian seasoning, salt and pepper flakes. Cook 4 to 6 minutes, stirring frequently, until onions begin to brown on edges.
- Stir in broth and whipping cream; heat to boiling over high heat. Stir in tortellini, chicken and broccoli; return to boiling. Reduce heat; simmer uncovered 5 to 7 minutes, stirring frequently, until tortellini is cooked and broccoli is tender.
- Remove from heat; stir in cream cheese until melted. Let stand 5 minutes; stir. Top with Parmesan cheese.
Nutrition Facts : Calories 450, Carbohydrate 27 g, Cholesterol 175 mg, Fat 4 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 5 g, TransFat 1 g
CHEESY ITALIAN TORTELLINI
This easy cheesy slow cooker dish is my family's favorite. Make it once and I bet you'll make it once a month from now on.
Provided by TRACY STALLARD
Categories World Cuisine Recipes European Italian
Time 8h30m
Yield 6
Number Of Ingredients 8
Steps:
- Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
- Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
- Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 35.2 g, Cholesterol 82 mg, Fat 24.1 g, Fiber 4.1 g, Protein 26.9 g, SaturatedFat 10.9 g, Sodium 1185.6 mg, Sugar 10.3 g
CHEESY CHICKEN TORTELLINI
A favorite from Betty Crocker's Best-Loved Recipes. Omit the chicken and substitute additional red or yellow bell pepper for a vegetarian meal. I serve this yummy dish with warm crusty bread for dipping into the cheese sauce and a salad.
Provided by Messie Chef
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook and drain tortellini as directed.
- While tortellini is cooking, heat oil in 3 quart saucepan over medium-high heat. Cook chicken in oil, stirring frequently, until no longer pink. Remove from saucepan; keep warm.
- Melt butter in saucepan over medium-high heat. Cook bell pepper, shallots and garlic in butter, stirring frequently, until bell pepper is crisp-tender. Stir in flour and pepper. Cook over medium-high heat, stirring constantly, until mixture is bubbly, remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
- Stir in mozzarella and swiss cheeses until melted. Stir in tortellini and chicken until coated. Sprinkle with parmesan cheese.
CHICKEN TORTELLINI SKILLET
Dinner's on the table in no time with this tasty chicken and pasta recipe from Chandra Benjamin of Eden Prairie, Minnesota. "I'm a graduate student and live alone, so the recipes I make are inexpensive and make just a few servings," Chandra notes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat until juices run clear. , Drain tortellini; add to skillet. Stir in spaghetti sauce. Sprinkle with cheese. Reduce heat to low. Cover and cook for 3-5 minutes or until cheese is melted.
Nutrition Facts : Calories 418 calories, Fat 16g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 767mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
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CHICKEN TORTELLINI - CHELSEA'S MESSY APRON
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4.9/5 (26)Total Time 1 hr 2 minsCategory DinnerCalories 739 per serving
- CASSEROLE: Preheat the oven to 375 degrees. Cut the broccoli into small pieces (no need to cook beforehand if you chop it small). Chop the chicken into small pieces. Add both to the bottom of a 9x13-inch baking dish. Add the frozen (not thawed and not cooked) tortellini on top. Toss everything to combine.
- SAUCE: Melt 3 tablespoons butter in a small pot over medium heat. Once melted, gradually add in flour, while whisking constantly, until a thick paste forms. Whisk for one minute to cook out the raw flour taste and then gradually add in 1/3 cup of the milk while whisking constantly. Gradually add 1/3 cup chicken stock or broth while continuing to whisk. Add in another 1/3 cup milk, another 1/3 cup stock, last remaining 1/3 cup milk, and last remaining 1/3 cup stock. Whisk after each addition until completely smooth and sauce is thickened. Add in 1 cup of sharp Cheddar cheese and 1/2 cup Parmesan cheese and whisk until completely smooth. Add in sour cream and whisk again until smooth. Stir in the chicken bouillon powder, Dijon mustard, dried parsley, garlic powder, granulated onion, and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to taste preference -- the Parmesan cheese does add a good amount of saltiness as well).
- ASSEMBLE AND BAKE: Pour the sauce over everything in the casserole dish and toss ingredients to evenly coat. Make sure the tortellini is covered with the sauce. Sprinkle remaining 1/2 cup Parmesan cheese over top of the casserole. Cover with foil and bake for 30 minutes. Meanwhile, in a saucepan over medium high heat, melt the 2 tablespoons butter for the topping. Add the panko crumbs and toast, stirring constantly, until panko is light brown and toasted. After casserole has baked for 30 minutes, remove and then sprinkle topping evenly over cheese. Bake, uncovered, for another 8-10 minutes or until warm and bubbly. Remove and serve hot.
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