Spinach Artichoke Cheesy Tortellini Recipes

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SPINACH-ARTICHOKE CHEESY TORTELLINI



Spinach-Artichoke Cheesy Tortellini image

This is from Rachael Ray, and oh soooo good!! Like having artichoke dip in a pasta. My son even ate his on top of toasted french bread!

Provided by Charmie777

Categories     European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (10 ounce) box frozen spinach, thawed and drained
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, chopped
1 small onion, grated
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1/8 teaspoon nutmeg
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 cup grated parmesan cheese or 1 cup romano cheese
1 lb cheese tortellini

Steps:

  • Heat a deep skillet over medium heat with the oil and butter.
  • When butter melts, add garlic and grated onion. Saute for 5 minutes.
  • Sprinkle the flour into the skillet and cook for 1 minute.
  • Whisk in the broth, then the cream and bring to a bubble.
  • Season the sauce with nutmeg and reduce heat to low.
  • Separate spinach into pieces as you add it to the sauce.
  • Stir in the artichokes and cheese and season to taste with salt and pepper.
  • Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
  • Drain and toss with the spinach artichoke sauce.
  • Serve immediately with additional grated cheese and diced tomatoes, if desired.

Nutrition Facts : Calories 856.5, Fat 48.2, SaturatedFat 25.1, Cholesterol 158.8, Sodium 1434.7, Carbohydrate 76.8, Fiber 13.4, Sugar 3.8, Protein 33.9

SPINACH-ARTICHOKE ROLLATINI



Spinach-Artichoke Rollatini image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 21

4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1/4 teaspoon cayenne pepper
1 cup shredded cheddar cheese (about 4 ounces)
3/4 cup shredded low-moisture mozzarella cheese (about 3 ounces)
3/4 cup grated parmesan cheese (about 3 ounces)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1/2 small onion, finely chopped
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 9-ounce box frozen artichoke hearts, thawed and chopped
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1/4 cup grated parmesan cheese (about 1 ounce)
1 large egg
Kosher salt
1 tablespoon extra-virgin olive oil
12 lasagna noodles (not no-boil)
1 cup grated low-moisture mozzarella cheese (about 4 ounces)
1 tablespoon grated parmesan cheese

Steps:

  • Make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth; cook, whisking, 1 minute. Gradually whisk in the milk and cayenne until smooth. Bring to a boil and cook, whisking occasionally, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheddar, mozzarella and parmesan until melted. Add 1/2 teaspoon salt and a few grinds of black pepper; let cool to room temperature, about 1 hour.
  • Make the filling: Melt the butter in a skillet over medium heat; add the onion and cook, stirring occasionally, until soft, about 6 minutes. Add the spinach, artichoke hearts, Worcestershire sauce and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Transfer to a bowl and let cool, 30 minutes. Season with salt and pepper, then stir in the parmesan, egg and 3/4 cup of the cooled cheese sauce.
  • Prepare the rollatini: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and stir in the olive oil. Add the noodles and cook, stirring often, until pliable but not fully cooked, about 8 minutes. Drain and rinse under cold water to cool, then lay on a work surface.
  • Evenly spread 2 1/2 cups of the cheese sauce in the bottom of a 9-by-13-inch baking dish. Spoon 2 tablespoons of the spinach filling at one end of each noodle. Roll the noodles around the filling and place seam-side down in the baking dish. Top with the remaining sauce and sprinkle with the mozzarella and parmesan.
  • Cover the dish with foil; bake until bubbly, about 35 minutes. Turn on the broiler. Uncover and broil until browned in spots, 2 to 4 minutes. Let stand 10 minutes before serving.

SPINACH-ARTICHOKE CHEESY TORTELLINI



Spinach-Artichoke Cheesy Tortellini image

Categories     Sauce     Appetizer     Artichoke     Spinach     Boil

Yield 4 servings

Number Of Ingredients 13

1 10-ounce box frozen spinach
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 tablespoon unsalted butter
3 garlic cloves, chopped
1 small onion, peeled and halved
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1/8 teaspoon freshly grated nutmeg (eyeball it)
1 14-ounce can artichoke hearts in water, drained and chopped
A couple of handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
Salt and black pepper
1 pound cheese tortellini or flavored tortellini, such as wild mushroom

Steps:

  • Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.
  • Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Sauté the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a bubble. Season the sauce with nutmeg and reduce the heat to low.
  • Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
  • Salt the boiling water and cook the tortellini according to package directions, about 3 to 5 minutes. Drain it well and toss with the spinach-artichoke sauce. Serve immediately.

HERBED ARTICHOKE CHEESE TORTELLINI



Herbed Artichoke Cheese Tortellini image

This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. -Karen Anzelc, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cans (14-1/2 ounces each) Italian diced tomatoes
2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
1/2 cup olive oil
2 medium onions, chopped
1/2 cup minced fresh parsley
2 to 4 tablespoons minced fresh basil or 2 to 4 teaspoons dried basil
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
2 packages (9 ounces each) refrigerated cheese tortellini
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon salt
1/4 cup shredded Parmesan cheese

Steps:

  • Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes. , In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions., Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 474 calories, Fat 28g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 975mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 3g fiber), Protein 11g protein.

CREAMY SPINACH TORTELLINI



Creamy Spinach Tortellini image

Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!

Provided by JENNIFERVAN77

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 9

1 (9 ounce) package refrigerated cheese tortellini
2 tablespoons Butter
1 small onion, chopped
1 (8 ounce) package cream cheese
½ cup grated Parmesan cheese
½ cup milk
fresh mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
cherry tomatoes, halved

Steps:

  • Cook tortellini according to package directions.
  • Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
  • Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

Nutrition Facts : Calories 546 calories, Carbohydrate 40.2 g, Cholesterol 116.2 mg, Fat 35 g, Fiber 4.6 g, Protein 21.8 g, SaturatedFat 20.9 g, Sodium 670.6 mg, Sugar 4.8 g

SPINACH CHEESE TORTELLINI



Spinach Cheese Tortellini image

In Greenbrier, Arkansas, Jamie Staggs whips up this creamy pasta dish for potlucks. "It's a hit at every gathering," she says. "I serve it from the slow cooker to keep it warm."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 package (19 ounces) frozen cheese tortellini
1/2 pound sliced fresh mushrooms
1/2 cup butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large tomato, diced
1 package (8 ounces) cream cheese, cubed
3/4 cup milk
3 tablespoons grated parmesan cheese
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add the spinach and tomato; cook and stir for 3 minutes. Stir in the remaining ingredients., Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Drain tortellini; add to skillet. Cook 2-3 minutes or until bubbly.

Nutrition Facts : Calories 378 calories, Fat 27g fat (16g saturated fat), Cholesterol 77mg cholesterol, Sodium 674mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

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