CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE
This is a copycat recipe from a local chain of restaurants. They took it off their menu, so I had to develop my own. It turned out so good, it might be just better than the original. Garnish with more basil and Parmesan.
Provided by dat1guy
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- 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, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
- Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
- Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 33.6 g, Cholesterol 156.6 mg, Fat 37.3 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 21.8 g, Sodium 461.3 mg, Sugar 3.2 g
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.
SPINACH AND TORTELLINI SALAD
Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks.
Provided by lvich
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 33.1 g, Cholesterol 17.2 mg, Fat 23.2 g, Fiber 5.3 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 1420.2 mg, Sugar 5.6 g
3 CHEESE TORTELLINI/ROASTED PEPPER/ZUCCHINI & SPINACH
Tortellini ai Tre Formaggi con Peperoni Rossi Arrosto, Zucchini e Spinaci. This dish is easy to prepare, is healthy(?) and it looks very pretty! Barilla web site. Serve with white wine.
Provided by Manami
Categories Spinach
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- Cook Tortellini according to directions on package.
- While Tortellini cooks:.
- Sauté onion in oil for 5 minutes in a large skillet over medium heat.
- Add zucchini and pepper, cook for 3 minutes.
- Season with salt & crushed red pepper, if desired.
- Add red peppers and baby spinach and sauté for 1 additional minute.
- Drain Tortellini and mix with sauce in skillet.
- Stir in tomatoes and serve
- Parmesan cheese for serving, if desired.
SPINACH CHEESE TORTELLINI
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
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.
SPINACH CHEESE TORTELLINI WITH ZUCCHINI, MOZZARELLA AND TOASTED ALMONDS
Zucchini ribbons are an easy and nutritious way to add whimsy to your pasta dish! Combine them with classic spinach and three cheese tortellini, along with mozzarella and almonds, and you've got a fun, authentic Italian dish.
Provided by Buitoni
Categories BUITONI®
Time 20m
Yield 3
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions. Drain, reserving 1/2 cup cooking water. While pasta is cooking, prepare zucchini mixture.
- Heat oil in large skillet over medium-high heat. Add zucchini and garlic; cook, stirring frequently, for 3 to 4 minutes or until zucchini starts to turn golden. Season with salt and pepper.
- Add pasta, reserved cooking water and mozzarella cheese to skillet; toss to coat. Serve garnished with grated lemon peel and sliced almonds.
Nutrition Facts : Calories 408.7 calories, Carbohydrate 53.1 g, Cholesterol 74.1 mg, Fat 15 g, Fiber 1.8 g, Protein 16.2 g, SaturatedFat 3.7 g, Sodium 152.8 mg, Sugar 2.6 g
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- PREPARE pasta according to package directions. Drain, reserving ½ cup cooking water. While pasta is cooking, prepare zucchini mixture.
- HEAT oil in large skillet over medium-high heat. Add zucchini and garlic; cook, stirring frequently, for 3 to 4 minutes or until zucchini starts to turn golden. Season with salt and pepper.
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