MUSHROOM RAVIOLI AND SAUSAGE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Bring a large pot of salted water to a boil. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, mushrooms, 1/4 teaspoon salt and a few grinds of pepper. Cook until the vegetables are beginning to brown, 5 to 8 minutes. Add the sausage and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the sliced garlic and marjoram and cook until softened, 1 more minute. Add the tomatoes and 1/4 cup water, bring to a simmer and cook until the vegetables are tender and the sauce has thickened slightly, about 6 minutes.
- Meanwhile, cook the ravioli in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain. Add the ravioli and the reserved cooking water to the sauce; stir to coat. Transfer half of the ravioli and sauce to a 9-by-13-inch broiler-proof baking dish. Sprinkle with 1/2 cup mozzarella. Top with the remaining ravioli, sauce and mozzarella.
- Meanwhile, microwave the remaining 1 tablespoon butter in a small microwave-safe bowl until melted. Stir in the grated garlic and breadcrumbs; season with salt and pepper. Sprinkle over the baked ravioli and broil until browned on top, about 2 minutes. Top with the parsley.
Nutrition Facts : Calories 680, Fat 34 grams, SaturatedFat 17 grams, Cholesterol 115 milligrams, Sodium 1593 milligrams, Carbohydrate 67 grams, Fiber 8 grams, Protein 30 grams, Sugar 15 grams
TORTELLINI SPINACH CASSEROLE
Spinach gives this popular casserole a fresh taste that will delight even those who say they don't like spinach. In fact, people are often surprised at just how good it is! Whenever I bring it to a gathering, it doesn't sit around long. -Barbara Kellen, Antioch, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cook tortellini according to package directions. , Meanwhile, in a large skillet, saute mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm. , In same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese until smooth. Drain tortellini; place in a large bowl. Stir in mushroom mixture and spinach. Add cheese sauce and toss to coat. , Transfer to a greased 13x9-in. baking dish; sprinkle with mozzarella cheese. Cover and bake 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 281 calories, Fat 19g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 378mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.
ITALIAN SAUSAGE TORTELLINI
Tons of flavor in this tortellini with Italian sausage! Your family will love this!
Provided by Garrett Heintz
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat butter in a large, deep skillet over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and 1 clove minced garlic until liquid has reduced and mushrooms have softened, about 5 minutes. Remove from heat and place in a bowl.
- Heat the same skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, dividing it into bite-sized portions while stirring. Remove excess grease by placing paper towels onto a plate and dumping browned sausage onto it to drain. Return sausage to the skillet.
- Return cooked mushrooms back to the skillet with sausage and add tortellini, Alfredo basil sauce, remaining 1/2 cup white wine, and remaining garlic. Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 10 minutes. Add spinach; cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve.
Nutrition Facts : Calories 791.5 calories, Carbohydrate 45 g, Cholesterol 84.5 mg, Fat 52.5 g, Fiber 5.1 g, Protein 31.3 g, SaturatedFat 17.7 g, Sodium 1247.5 mg, Sugar 3.3 g
ITALIAN SAUSAGE TORTELLINI BAKE
Delicious Italian tortellini dish will have you coming back for seconds.
Provided by Dave C
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat a large pot over medium heat. Crumble sausage into the saucepan; add onion and green bell pepper. Cook and stir the sausage mixture until the sausage is completely browned, 7 to 10 minutes. Drain grease.
- Pour marinara sauce and diced tomatoes over the sausage mixture; season with garlic powder and stir. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the diced tomatoes break down into the sauce, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook the frozen tortellini at a boil until they float to the top and the filling is hot, 6 to 7 minutes; drain.
- Gently fold the cooked tortellini into the simmering sauce; cook together another 5 minutes. Pour tortellini and sauce into a 13x9-inch baking dish; top with mozzarella cheese.
- Bake in preheated oven until cheese is golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 32.9 g, Cholesterol 56.1 mg, Fat 20.3 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 8.6 g, Sodium 1135.8 mg, Sugar 10.9 g
CHEESE TORTELLINI WITH ITALIAN SAUSAGE AND MUSHROOM-SPINACH CREAM SAUCE
Cheesy tortellini in a creamy mushroom and spinach sauce with sausage.
Provided by Gary Long
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
- Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
- While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.
Nutrition Facts : Calories 467.8 calories, Carbohydrate 37.8 g, Cholesterol 78.5 mg, Fat 27.7 g, Fiber 4.3 g, Protein 19 g, SaturatedFat 13.4 g, Sodium 884.7 mg, Sugar 5.1 g
SAUSAGE & MUSHROOM TORTELLINI PARMA-ROSA CASSEROLE
I felt like cooking today but didn't know what, so my husband suggested something with a rose sauce, which he loves. So, I thought about it, and decided to make this up as I went. I was worried it wouldn't taste good (because I usually follow a recipe), but it turned out incredible! I'm sharing it with those who aren't too concerned about their waistline.:) You can add bell peppers, if you like.
Provided by KP in Canada
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pasta pot of salted water to a boil. While waiting for the water to boil, heat a skillet over medium-high heat. Fry sausage slices on both sides until brown; remove them from the skillet. Place in a large mixing bowl.
- In the same skillet, saute mushrooms for 2 minutes, then add onion, and sauté for an additional 2 minutes, until mushrooms have rendered their liquid and onion has softened. Remove from skillet, scraping any sausage bits that remain, and place in the same bowl as the sausage.
- Preheat oven to 350°F.
- Cook tortellini approximately 7 minutes; drain and rinse. Place in the mixing bowl.
- While tortellini is cooking, melt 1 tbsp of butter or margarine in a small saucepan over medium-high heat. Add milk and sauce mix, stirring constantly until well combined. Continue stirring frequently until sauce comes to a boil; reduce heat and continue stirring until thickened, about 1-2 minutes.
- Pour sauce over everything and mix with a spatula until well combined. Place in a greased casserole dish, and sprinkle with parmesan cheese. Top with mozzarella cheese, then crushed Ritz crackers.
- Melt remaining 2 tbsp butter or margarine in the microwave for about 30 seconds, and drizzle over the crumbs.
- Place in the oven for 30 minutes until golden brown on top; let stand 10 minutes before serving. Enjoy!
Nutrition Facts : Calories 477, Fat 31.5, SaturatedFat 14.4, Cholesterol 93.5, Sodium 781.3, Carbohydrate 26.2, Fiber 1.3, Sugar 1.6, Protein 22.4
SAUSAGE AND MUSHROOM CASSEROLE
Traditionally made by my stepmother, Sue, for New Year's Day brunch, this is a wonderful make-ahead dish. It can be prepared with canned cream of mushroom soup or leftover homemade cream of mushroom soup, and you can substitute various kinds of sausage, according to your taste. Serve with Mimosas (pages 246-247) or Bloody Marys (page 245).
Yield serves 4
Number Of Ingredients 8
Steps:
- Cook the sausage in an 8-inch nonstick skillet over medium heat. Turn it a couple of times so that it browns evenly. Remove the sausage from the skillet and cut into 2-inch pieces.
- Lightly butter a 9 x 13 x 2-inch baking pan. Pour the bread cubes over the bottom of the pan. Sprinkle evenly with the sausage and Cheddar cheese.
- Whisk together the eggs, milk, and dry mustard in a large bowl. Pour the egg mixture over the sausage mixture. Cover tightly with aluminum foil and refrigerate overnight.
- Preheat the oven to 300°F.
- Remove the pan from the refrigerator, uncover, and pour the mushroom soup mixture over the casserole.
- Bake the casserole, uncovered, for about 1 1/2 hours or until fairly firm inside and lightly golden on top. Let stand for 5 minutes. Serve warm.
TORTELLINI WITH ITALIAN SAUSAGE, FENNEL, AND MUSHROOM
A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Mushroom Pasta Quick & Easy Dinner Buffet Sausage Fennel Spinach Winter Family Reunion Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield 8 main-course servings
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
- Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
- Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.
MUSHROOM, LEEK, CHICKEN SAUSAGE AND TORTELLINI SOUP
Enjoy this hearty soup made with plenty of great ingredients and lots of taste!
Provided by Jane Lightle
Categories Noodle Soup
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place the olive oil in a skillet, and heat over medium-high heat. Stir in the mushrooms and leeks; cook and stir until they soften, about 5 minutes. Set aside until needed.
- Meanwhile, pour the chicken broth into a large pan, and bring to a boil over medium-high heat. Add the sausage, tortellini, garlic, and hot sauce. Reduce heat to medium, and stir in the mushrooms and leeks. Cover, and simmer soup mixture for 30 minutes. Serve garnished with cilantro.
Nutrition Facts : Calories 313 calories, Carbohydrate 30.8 g, Cholesterol 65.8 mg, Fat 13 g, Fiber 2.3 g, Protein 18.2 g, SaturatedFat 4.2 g, Sodium 890 mg, Sugar 4.7 g
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