Easy Cheese Tortellini Alfredo Recipes

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EASY CHEESE TORTELLINI ALFREDO



Easy Cheese Tortellini Alfredo image

Make a speedy supper with prepared sauce and ready-made pasta baked together with frozen vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h10m

Yield 6

Number Of Ingredients 7

1 (16-oz.) jar Alfredo pasta sauce
1 1/4 cups water
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
2 (9-oz.) pkg. refrigerated cheese-filled tortellini
1 (14-oz.) pkg. frozen broccoli florets
1 cup Parmesan croutons, slightly crushed

Steps:

  • In large bowl, combine Alfredo pasta sauce, water, basil and pepper; mix well with wire whisk. Stir in tortellini and broccoli. Spoon into ungreased 11x7-inch (2-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
  • Heat oven to 350°F. Bake covered for 45 minutes.
  • Uncover baking dish; stir well. Sprinkle croutons evenly over top. Cover; bake an additional 15 to 20 minutes or until bubbly and thoroughly heated.

Nutrition Facts : Calories 465, Carbohydrate 29 g, Cholesterol 145 mg, Fat 4 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g

TORTELLINI WITH CREAM CHEESE ALFREDO AND PEAS



Tortellini with Cream Cheese Alfredo and Peas image

Use cream cheese in this Alfredo sauce, and toss it with tortellini, peas and ham.

Provided by Food Network

Time 20m

Number Of Ingredients 7

Kosher salt and coarsely ground black pepper
1 1/2 cups milk
8 ounces cream cheese
1/2 cup grated Parmesan, plus more for serving
2 cups frozen peas, thawed
1 cup diced ham
Two 9-ounce packages cheese tortellini

Steps:

  • Bring a large pot of salted water to a boil.
  • Bring the milk, cream cheese and Parmesan to a simmer in a large saucepan, whisking vigorously until the cream cheese is dissolved and the sauce is thick, about 5 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas, remove from the heat, and stir in the ham.
  • Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Season with salt and pepper, sprinkle with additional Parmesan, and serve hot.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

TORTELLINI ALFREDO



Tortellini Alfredo image

Refrigerated tortellini, ham, mushrooms and peas are treated to a mild homemade Alfredo sauce in this fast fix Chris Snyder shares. "When we're having company, I prepare this dinner shortly before guests arrive, put it in a casserole dish and keep it warm in the oven," notes the Boulder, Colorado reader.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 packages (9 ounces each) refrigerated cheese tortellini
1/2 cup chopped onion
1/3 cup butter, cubed
1-1/2 cups frozen peas, thawed
1 cup thinly sliced fresh mushrooms
1 cup cubed fully cooked ham
1-3/4 cups heavy whipping cream
1/4 teaspoon coarsely ground pepper
3/4 cup grated Parmesan cheese
Shredded Parmesan cheese, optional

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

Nutrition Facts : Calories 579 calories, Fat 45g fat (27g saturated fat), Cholesterol 161mg cholesterol, Sodium 812mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.

TORTELLINI ALFREDO



Tortellini Alfredo image

Cheese tortellini with bacon, mushrooms, and peas in an Alfredo sauce. Not the lowest-fat dish around, but very easy and very tasty.

Provided by SHCMEOW

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 6

Number Of Ingredients 10

6 slices bacon
3 tablespoons olive oil
2 cloves garlic, minced
8 ounces mushrooms, sliced
½ teaspoon kosher salt
¾ cup white wine
1 ½ pounds refrigerated cheese tortellini
2 cups frozen peas
1 (15 ounce) jar Alfredo sauce
1 ½ teaspoons ground black pepper

Steps:

  • Add bacon to a large skillet over medium-high heat and cook until crispy, about 5 minutes. Remove from pan and set aside, reserving drippings in the skillet.
  • Reduce heat under skillet to low. Add olive oil and garlic to drippings in the skillet. Cook and stir until garlic becomes aromatic, no more than 1 minute. Add mushrooms to skillet and sprinkle with kosher salt. Cook until mushrooms soften and turn brown, 5 to 8 minutes. Add white wine to the skillet and simmer until mushrooms are cooked fully, about 15 minutes.
  • Meanwhile, 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, for about 4 minutes. Add peas and continue cooking until tortellini float to the top and the filling is hot, 2 to 3 minutes more. Drain and set aside.
  • Add Alfredo sauce and black pepper to the skillet with the fully cooked mushrooms and stir completely. Simmer for 10 minutes. Add cooked tortellini and peas to the skillet and stir gently until well coated. Crumble cooked bacon slices on top and serve in bowls.

Nutrition Facts : Calories 819.8 calories, Carbohydrate 65.1 g, Cholesterol 96.7 mg, Fat 50.1 g, Fiber 5.5 g, Protein 26 g, SaturatedFat 18.1 g, Sodium 1561.1 mg, Sugar 8.7 g

SIMPLE & CREAMY TORTELLINI ALFREDO



Simple & Creamy Tortellini Alfredo image

Prepare Simple & Creamy Tortellini Alfredo in under half an hour. This one-pot tortellini Alfredo is a great weeknight dish when you're short on time.

Provided by My Food and Family

Categories     Cooked Chicken Recipes

Time 25m

Yield 6 servings, 1 cup each

Number Of Ingredients 7

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup water
2 pkg. (9 oz. each) refrigerated cheese tortellini
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup frozen peas
3/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
6 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Bring broth and water to boil in large saucepan on medium-high heat. Add pasta; stir. Cover; simmer on medium-low heat 8 to 9 min. or until pasta is tender. (Do not drain.)
  • Stir in cream cheese and peas; cook, uncovered, 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.
  • Stir in shredded cheese and bacon.

Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 800 mg, Carbohydrate 42 g, Fiber 5 g, Sugar 4 g, Protein 22 g

EASY, CHEESY TORTELLINI BAKE



Easy, Cheesy Tortellini Bake image

This is such an easy recipe, but it looks and smells great, and tastes even better! Your guests will think you spent hours on it. You can add cooked Italian sausage, too! Great with a salad and garlic bread.

Provided by EFasse

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 8

2 (9 ounce) packages cheese tortellini
1 (24 ounce) jar marinara sauce
1 (16 ounce) jar Alfredo sauce
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 tablespoon dried Italian seasoning
1 (8 ounce) package shredded Mozzarella cheese
¼ cup freshly grated Parmesan cheese
1 teaspoon dried Italian seasoning

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.

Nutrition Facts : Calories 710.8 calories, Carbohydrate 62.5 g, Cholesterol 97.1 mg, Fat 39.8 g, Fiber 6.9 g, Protein 29.6 g, SaturatedFat 17.5 g, Sodium 1830.3 mg, Sugar 15.3 g

CHICKEN & CHEESE TORTELLINI ALFREDO



Chicken & Cheese Tortellini Alfredo image

I first taste the wonderful combination of Alfredo sauce and pesto at a restaurant, and that inspired me to add all kinds of different flavors to Alfredo sauce. The basil pesto is still my favorite and I've used that combination in this amazing dinner. Let your company be impressed and don't tell them how easy it was to make.-Kelly Williams, Forked River, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1/2 pound sliced fresh mushrooms
1 small sweet red pepper, julienned
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon minced garlic
1 jar (15 ounces) Alfredo sauce
1/4 cup prepared pesto
2 packages (10 ounces each) ready-to-use grilled chicken breast strips
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
2 packages (9 ounces each) refrigerated cheese tortellini
1 medium tomato, seeded and chopped
Grated Parmesan cheese, optional

Steps:

  • In a large skillet, saute mushrooms and red pepper in oil and butter until tender. Add the garlic; cook 1 minute longer., Cook tortellini according to package directions. Meanwhile, in a Dutch oven over medium heat, combine Alfredo sauce and pesto. Stir in the chicken, artichokes and olives. Cook over medium heat until heated through., Drain tortellini; add to chicken mixture with tomato. Gently toss to coat. Garnish with Parmesan cheese if desired.

Nutrition Facts : Calories 418 calories, Fat 23g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 1004mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.

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