Tortellini Casserole Recipes

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.

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.

Steps:

• Heat oven to 375 degrees.
• In medium bowl, stir together Alfredo sauce, 2 cups of water and pepper.
• Pour 1 cup sauce mixture into bottom of 2 1/2-quart casserole.
• Arrange half the tortellini (uncooked) in a single layer over sauce.
• Sprinkle with broccoli.
• Pour 1 1/2 cups sauce over top.
• Repeat layering remaining tortellini and remaining sauce.
• Cover with foil.
• Bake for 45 minutes.
• Remove from oven.
• Heat broiler.
• In small bowl, stir together bread crumbs and olive oil until evenly coated. Sprinkle crumbs on top.
• Place casserole under broiler about 4 inches from heat until crumbs are golden, 1 to 2 minutes. Let stand 10 minutes before serving.

Steps:

• Heat oven to 350°. Spray 1 1/2-quart casserole with cooking spray.
• Melt butter in 3-quart saucepan over medium heat. Cook carrots, onion and mushrooms in butter about 5 minutes, stirring occasionally, until mushrooms are tender.
• Stir in flour and salt. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly; remove from heat. Stir in cheese, peas and tortellini. Spoon into casserole. Sprinkle with crackers.
• Bake uncovered about 15 minutes or until edge begins to bubble.

Steps:

• Sautee onions and garlic in olive oil, until soft.
• Add ground beef and season with salt and pepper.
• Once beef is cooked through, stir in tomatoes and tomato sauce.
• Stir in uncooked, fresh tortellini and 1 1/2 cups of mozzarella cheese.
• Transfer to casserole dish and sprinkle remaining cheese over the top.
• Cover tightly with foil and baked at 350 degrees for about 30 minutes.

Steps:

• Preheat oven to 350 degrees. Lightly grease/spray a 1 1/2 qt casserole dish.
• In a bowl, toss together the black beans, tortellini, green chilies, diced tomatoes and cumin. Mix well and pour into the prepared casserole dish.
• In another bowl, stir together the sour cream, lime juice and sugar; evenly spread this over mixture in the casserole dish.
• Evenly sprinkle with cheese, then olives, then green onions, then the cilantro.
• Cover with foil and bake at 350 for 30 minutes.
• Uncover and continue baking an additional 20-30 minutes until cheese is bubbly and lightly browned.
• Let stand 10 minutes before serving.
• Garnish with cilantro.

Steps:

• Heat oven to 375°F. In ungreased 2-quart casserole or 8-inch square glass baking dish, mix all ingredients except cheese. Cover with foil.
• Bake 45 minutes. Uncover and stir well. Sprinkle with cheese. Bake uncovered 10 to 15 minutes longer or until center is hot and cheese is golden brown.

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.