Easy Baked Tortellini And Meatballs Recipes

MEATBALL TORTELLINI

Steps:

• In a 3-qt. slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well., Cook, covered, on low until tortellini are tender, 3-4 hours. Add vegetables during last half-hour of cooking.

EASY BAKED TORTELLINI AND MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• In an oval or 9 x 13" baking dish, defrost the meatballs in the microwave according to package instructions.
• To the defrosted meatballs add the tortellini, marinara sauce, and diced tomatoes. Toss together well to coat the pasta and meatballs completely.
• In a small bowl, stir together the ricotta cheese, Italian herbs, and garlic salt. Drop small dollops of the ricotta cheese mixture evenly over the top of the pasta. Top the pasta evenly with the shredded mozzarella cheese.
• Bake at 350 for 30-35 minutes or until the cheese is completely melted. Cool for 5-10 minutes before serving. Top each serving with shredded Parmesan cheese, if desired.

CROCK POT CHEESE TORTELLINI AND MEATBALLS WITH VODKA SAUCE

Steps:

• Combine all ingredients except cheese in crock pot.
• Cook on low for 6 hours.
• Serve in bowls topped with cheese.
• Can also serve with garlic bread and a salad.

EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

EASY, CHEESY TORTELLINI BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.
• Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
• Broil for a minute or two until cheese has melted and turned golden brown.

SLOW-COOKER MEATBALLS AND TORTELLINI

Steps:

• In large bowl, mix Meatball ingredients. Shape mixture into 12 round meatballs.
• In 6-quart slow cooker, mix diced tomatoes, tomato paste, broth, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add meatballs to slow cooker.
• Cover and cook on High heat setting 3 hours or on Low heat setting 6 hours or until meatballs are completely cooked through.
• Add tortellini; cover and cook 10 to 15 minutes or until soft.
• Serve meatballs and tortellini with Parmesan cheese and basil.

CHEESY TORTELLINI WITH MEATBALLS

Steps:

• Cook tortellini in large sauce pan according to package directions.
• Spray a medium saute pan with PAM.
• Place meatballs in saute pan and cook over medium high heat until lightly browned. Stirring frequently.
• Add tomatoes and chili sauce.
• Stir and continue cooking until hot and bubbly, about 5 minutes.
• Add olives.
• Drain tortellini and return to pan.
• Add meatball-tomatoe mixture to tortellini.
• Stir and cook over medium heat until bubbly.
• Stir in mushrooms and cook about 5 more minutes.
• Add cheeses and stir well.
• Continue cooking until melted through.
• Serve warm.