Cheese Tortellini With Fresh Spinach Cream Sauce Recipes

CREAMY SPINACH TORTELLINI

Steps:

• Start by cooking the tortellini according to package instructions.
• Meanwhile, in a large, oven proof skillet, simmer the cream cheese with chicken broth for about 10 minutes.
• Preheat the oven to 400F.
• Add spinach to the cream cheese sauce and simmer for another 5 minutes.
• Add tortellini, mix everything well and sprinkle the shredded cheese on top.
• Place the skillet in the oven and bake for about 7-10 minutes, until the cheese melts.

CREAMY SPINACH TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
• Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

CHEESE TORTELLINI WITH FRESH SPINACH CREAM SAUCE

Steps:

• Bring 21/2quarts lightly salted water to a boil in a covered 4 1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook until tender, according to package directions. While water comes to a boil and the tortellini cooks, make the sauce: Chop the bacon into small pieces and set aside. Slice the tomatoes in half and set aside. In an extra-deep 12-inch skillet with a lid, heat the oil over medium heat. Add the bacon and the prewashed spinach to the pan and cover. Cook, covered, for 1 to 2 minutes, then toss, cover and cook for an additional minute or until the spinach just wilts. Add the garlic and tomatoes and stir and cook for 1 minute. Reduce heat to low and add the half-and-half. Heat on very low until the pasta is ready. (Do not boil the sauce or it will curdle.) If the sauce becomes too thick, add up to 2 tablespoons of pasta water and stir well. Drain the pasta and add it to the pan. Sprinkle the Parmesan cheese over the tortellini and toss with the sauce. To serve, divide among six pasta bowls and top with additional Parmesan cheese, if desired.

SPINACH TORTELLINI IN CREAMY TOMATO SAUCE

Steps:

• Heat large pot of water to boiling for pasta. (When it comes to a boil, add salt.).
• Meanwhile, heat oil in medium skillet over low heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in plum tomatoes with juice and the basil. Increase heat to medium and cook uncovered, stirring and breaking up tomatoes, until sauce is thickened, about 15 minutes. Stir heavy cream into sauce. Cook, stirring frequently, until sauce thickens again, about 5 minutes. Season with salt and pepper; keep warm.
• Meanwhile, add tortellini to salted boiling water and cook according to package directions. About 2 minutes before it should be done, add spinach and cook until tortellini is ready, about 2 minutes longer. Drain well and transfer to wide serving bowl. Spoon sauce over top, sprinkle with Parmesan cheese, and serve hot.

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
• Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
• Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.

CREAMY BAKED TORTELLINI WITH SPINACH

Steps:

• Preheat oven to 450°F. Stir together panko, Parmigiano, lemon zest, 1 tablespoon oil, and 1 teaspoon adobo. Cook tortellini in a large pot of salted boiling water for 2 minutes; drain.
• Heat remaining 2 tablespoons oil in a large ovenproof skillet over medium-high. Add turkey and remaining 1 teaspoon adobo. Cook, stirring, until meat is browning in spots but not cooked through, about 4 minutes. Stir in marinara and bring to a boil, then stir in cream cheese until melted, about 2 minutes.
• Add tortellini and spinach, stirring until it's just wilted. Sprinkle with panko mixture and bake until bubbly, about 8 minutes. Serve immediately.

SPINACH CHEESE TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add the spinach and tomato; cook and stir for 3 minutes. Stir in the remaining ingredients., Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Drain tortellini; add to skillet. Cook 2-3 minutes or until bubbly.

TORTELLINI WITH CHICKEN AND SPINACH IN LIGHT CREAM SAUCE

Steps:

• Boil large pot of water.
• Cut chicken into 1" pieces. Set aside.
• Slice 1 clove fresh garlic. Set aside.
• Gently slice baby spinach into bite sized pieces. Set aside.
• Heat 1 tablespoon oil in large saute pan.
• Add garlic. Saute until just light golden.
• Add chicken. Saute 3-4 minutes.
• Add heavy cream and chicken broth to saute pan. Bring to a simmer and cook for 5 minutes.
• Salt to taste at this point.
• Add baby spinach to saute pan. Turn off heat.
• When water boils add 1 tablespoon salt and tortellini. Cook according to package directions.
• Drain and add to saute pan. Stir.
• Serve into four pasta bowls.
• Top with parmesan cheese.
• *One variation of this dish is to add a tablespoon of chopped sun-dried tomatoes with the cream. It gives the dish a burst of flavor.