Cheesy Tortellini And Veggies Recipe By Tasty

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.

CHEESE TORTELLINI WITH SUMMER VEGGIES

Steps:

• Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it's a good time to prep and cook the vegetables.
• In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.
• Add onion and saute 3 minutes. Add corn and saute 2 minutes more.
• Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer (note that during this period it's about the right time to add the tortellini to pot of boiling water so they finish up at the same time).
• Drain the tortellini while reserving about 1/4 cup of the pasta water.
• Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin.
• Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
• Serve right away topping individual servings with remaining 1/4 cup parmesan.

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.

CHEESE TORTELLINI WITH VEGETABLES

Steps:

• Spray a nonstick skillet with non-fat cooking spray.
• On medium heat, saute onion and pepper for about 10 minutes.
• Stir in chopped broccoli.
• Pour in the lemon juice and wine.
• Add the tarragon.
• Cover and cook over low heat for about 15 minutes.
• Prepare tortellini according to package directions while veggies are cooking.
• Stir the olive oil and sun-dried tomatoes with the veggie mixture.
• Serve over prepared tortellini.

CHEESY HAM TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine the Alfredo sauce, vegetables and ham. Bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Drain tortellini; add to sauce. Stir in cheese; cook until heated through. Sprinkle with parsley.

CHEESY TORTELLINI AND VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Melt the butter in a medium ovenproof skillet over medium-high heat. Add the carrots and zucchini, and cook, stirring frequently, until softened, 8-10 minutes.
• Add the Prego® Traditional Italian Sauce and cheese tortellini, and stir to combine. Sprinkle the mozzarella on top.
• Bake for 15-20 minutes, or until the cheese is golden and bubbly.
• Garnish with the basil, then serve.
• Enjoy!