Six Cheese Tortellini Recipes

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.

HEARTY CHEESE TORTELLINI

Steps:

• In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through. , Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted.

QUICK AND EASY SIX CHEESE TORTELLINI BAKE

Steps:

• Preheat oven to 450 degrees.
• Cook pasta according to package instructions, but just shy of al dente (the pasta will continue to cook in the oven).
• Meanwhile, heat the cream cheese and the marinara sauce in a medium saucepan over medium heat until the cream cheese is melted and smooth.
• Prepare a 2qt. casserole dish with non-stick cooking spray.
• Drain the pasta, and add to the casserole dish.
• Pour the creamy marinara sauce over the pasta.
• Top with mozzarella and parmesan.
• Bake 10-15 minutes, or until top is golden and bubbly.

30 BEST WAYS TO COOK TORTELLINI

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tortellini recipe in 30 minutes or less!

TASTY TORTELLINIS

Steps:

• Cook tortellini according to package directions--al dente.
• While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
• Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.

CHEESY TORTELLINI BAKE

Steps:

• Preheat the oven to 350 degrees F. Spray an 9 x 13 glass pan with cooking spray.
• Cook the tortellini in a large pot of boiling water until just tender, about 2 minutes. Drain. Add the tortellini to the pan and add your sauce and parsley. Mix carefully until the noodles are covered in marinara sauce.
• Top the mixture with cheese.
• Sprinkle green onions on top. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

THREE CHEESE TORTELLINI

Steps:

• In a large mixing bowl, combine alfredo sauce, tortellini, half of the Italian blend cheese, parmesan cheese and garlic powder.
• Pour the mix into a greased glass baking dish.
• Sprinkle remaining cheese on top.
• Bake at 350 for about 20 minutes, or until cheese is golden brown.

CHEESE TORTELLONI

Steps:

• Make the pasta dough: In the bowl of a food processor, combine eggs and flour; process until the dough comes together. Run the processor for 5 minutes to start kneading the dough. Transfer the dough to a clean work surface, and knead 4 to 5 minutes. The dough should be soft and smooth and should not stick to your fingers when you pinch it. Cover the dough with plastic wrap, and let stand 30 minutes.
• Make the filling: Heat a small saute pan over medium heat. Add olive oil and shallots; saute shallots until translucent, about 3 minutes. Transfer to a large mixing bowl; add ricotta, goat cheese, lemon zest, tarragon, parsley, salt, and pepper. Mix until well combined.
• Divide dough into three pieces. Using a pasta machine, roll out dough until very thin. Use as little extra flour as possible to keep from sticking. Place sheet on a lightly floured surface; use a pastry wheel to cut sheet into 4-inch squares. Place a heaping tablespoon of filling in center of each square. Brush edges lightly with water. Fold into a triangle; seal, eliminating any air inside. Pull the two corners on the folded side together; attach with a little water. Brush off excess flour with a dry brush.
• Place tortelloni on a tray generously dusted with semolina; chill, covered tightly with plastic wrap, until ready to use.

SLOW COOKER CHEESY TORTELLINI

Steps:

• In a slow cooker, mix together pasta sauce, crushed tomatoes, chicken broth, and Italian seasoning.
• Add in chicken breasts, then cook on low for 3-4 hours or until chicken is completely cooked all the way through.
• Remove chicken from slow cooker and dice. Add chicken back to the slow cooker and add in tortellini and top with shredded cheese. Cook on low for another 15 minutes (until the tortellini is tender and cheese is melted).
• Serve topped with grated Parmesan cheese and fresh parsley.