Cheese Tortellini With Meat Sauce Recipes

CHEESE TORTELLINI WITH MEAT SAUCE

Steps:

• Cut the mushrooms into thin slices. There should be about 2 cups.
• Heat the oil in a skillet and add the ground meat. Cook, chopping down with the back of a heavy metal spoon to break up any lumps in the meat. Cook until the meat has lost its raw look.
• Add the mushrooms, salt and pepper and cook, stirring, about 3 minutes. Add the garlic and oregano.
• Crushed tomatoes are available in cans. If whole tomatoes are used, crush them using a food processor or electric blender, if desired. Add the tomatoes to the meat and mushroom mixture. Add broth. Cook, stirring occasionally, about 20 minutes.
• Cook the tortellini according to package directions, about 8 minutes. Drain but reserve one cup of the cooking liquid. Combine the cooked tortellini with the meat sauce, the reserved cup of cooking liquid and the butter. Toss to blend. Serve with grated Parmesan cheese on the side.

CHEESE TORTELLINI WITH PORCINI PECORINO SAUCE

Steps:

• Soak dried mushrooms in hot water for 15 minutes. Strain mushrooms through a sieve, reserving liquid. While the mushrooms are soaking, cook tortellini according to package directions.
• While the tortellini is cooking, heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook 3 minutes, stirring with spoon until soft. Add oregano and bay leaves and cook 1 minute, until fragrant. Add porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes. Reduce heat to medium, add heavy cream and simmer 2 minutes to heat through. Remove bay leaves with tongs, add tortellini to the mushrooms and cook 1 minute, to heat through. Remove from heat and stir in cheese and parsley. Serve immediately.

CHEESY TORTELLINI IN A CREAMY SAUCE

Steps:

• Place the olive oil and butter in a large skillet and heat over medium heat. When the butter melts, add the garlic, sliced green onions and napa cabbage. Saute 5 minutes.
• Whisk the flour into the skillet and cook for about 1 minute. Whisk in broth, then the milk and creme fraiche. Heat till mixture just starts to bubble.
• Season with nutmeg and reduce heat to low.
• Stir in pimientos, artichoke hearts, and cheese. Season with salt and pepper to taste.
• Meanwhile, cook the tortellini in boiling salted water about 7-9 minutes(use directions on pkg.). While the tortellini is cooking, if the sauce starts to get too thick, add a little more milk to thin.
• Drain the tortellini, toss with the vegetable/cheese sauce. Sprinkle over parsley to garnish. Serve ritht away and pass additional cheese. Enjoy!
• Note:.
• If you like, add some chopped chicken to please the meat eaters, and turn this into a main dish.

BEEF AND CHEESE TORTELLINI BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Add a teaspoon of olive oil to a heavy saucepan and brown the beef over medium-high heat. Season with salt and pepper.
• Mix in the dried herbs. Move beef to one side of the hot pan and add in onions. Stir to soften, then add garlic.
• Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. Taste and season with salt and pepper as necessary.
• Remove from heat.
• Spoon a thin layer of meat sauce in the bottom of a casserole dish. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
• Bake for 15-20 minutes, or until cheese is melted and bubbling.
• Cool for several minutes and serve.
• Enjoy!

CHEESY ITALIAN TORTELLINI

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.

SLOW-COOKER CHEESY ITALIAN TORTELLINI

Steps:

• In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
• Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in cooker.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in tortellini; sprinkle with cheese. Cover; cook on Low heat setting about 15 minutes longer or until tortellini are tender.

SKEWERED CHEESE TORTELLINI WITH GARLIC-PARMESAN SAUCE

Steps:

• Prepare the tortellini according to the packages directions. Add a little fresh water to the cooked tortellini to keep them from sticking together.
• Thread 24 4-inch skewers with 3 tortellini each. Arrange the skewers on a platter and sprinkle with 2 tablespoons of the parsley.
• In a small mixing bowl, mix together the remaining parsley, oil, Parmesan cheese, lemon juice, garlic, salt and pepper. If desired, puree the sauce in a blender for 1 minute. With a pastry brush, brush the sauce on the tortellini. Reserve the remaining sauce to dip the skewers into the serving.

TORTELLINI WITH CHEESE SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk, and cook until sauce is thickened and smooth. Add salt, pepper, nutmeg, cayenne and cream.
• Remove the sauce from the heat and add the egg yolk, beating vigorously with the whisk. Let cool slightly. Add the cubes of cheese, stirring rapidly with the whisk.
• Meanwhile, bring 3 quarts of water to a boil and add salt. Add the tortellini and cook until tender, about 7 minutes. Drain well. Scatter the tortellini into a baking dish (a dish measuring 13 1/2 by 8 1/2 by 2 inches is ideal) and spoon the cheese sauce on top.
• Sprinkle the grated cheese over the dish and place in the oven. Bake 10 minutes. To obtain a golden glaze on top of the casserole, run it briefly under the broiler until browned.