Cheese Tortellini With Spinach Recipes

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.

SPINACH TOMATO TORTELLINI

Steps:

• Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
• While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
• In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

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.

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 AND TORTELLINI SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.

CHEESE TORTELLINI WITH BEANS AND SPINACH

Steps:

• Drain and rinse beans; leave in colander.
• Prepare tortellini according to package directions. When cooked, drain over the beans and leave both to drain.
• Heat 1 tablespoon oil in a skillet; add sweet red peppers, garlic and Italian seasoning.
• Cook 3-5 minutes until the peppers are tender.
• Add reserved olive oil, beans and tortellini. Toss to combine. Cook over medium heat until heated through.
• Add spinach, toss to combine. Cook just until spinach begins to wilt.
• Top with parmesan cheese.

CHEESE TORTELLINI WITH SPINACH & GOAT CHEESE

Steps:

• In a large pot, boil water for tortellini. Once the water comes to a boil, add salt if desired and cook pasta.
• In the meantime, put the pesto, spinach, goat cheese, lemon zest & juice in a large serving bowl.
• Drain the tortellini and add to the serving bowl.
• Add about ¼ cup of the cooking water and toss.
• Goal is to melt the cheese and pesto, but not to make a watery sauce.
• The sauce should really cling to the pasta, so be careful NOT to add TOO MUCH water.
• Grind some pepper over the top.
• Taste, adjust seasonings and serve.