Spinach And Artichoke Tortellini Bake Recipes

Steps:

• Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
• Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
• In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
• Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.

Steps:

• Preheat oven to 350.
• Cook tortellini in boiling salted water for 3 minutes.
• In large oven proof skillet, saute garlic and onion in oil until soft, 5 minutes.
• Sprinkle with flour and cook 1 minute. Add broth, cream, and nutmeg, simmer 5 minutes.
• Add spinach, artichokes, parmesan, salt and pepper.
• Stir in par-cooked tortellini.
• Top with bread crumbs, and bake for 30 minutes.

Steps:

• Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes. , In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions., Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.

Steps:

• Heat a deep skillet over medium heat with the oil and butter.
• When butter melts, add garlic and grated onion. Saute for 5 minutes.
• Sprinkle the flour into the skillet and cook for 1 minute.
• Whisk in the broth, then the cream and bring to a bubble.
• Season the sauce with nutmeg and reduce heat to low.
• Separate spinach into pieces as you add it to the sauce.
• Stir in the artichokes and cheese and season to taste with salt and pepper.
• Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
• Drain and toss with the spinach artichoke sauce.
• Serve immediately with additional grated cheese and diced tomatoes, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
• Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
• Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
• Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
• Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
• Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.

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.