Spinach Feta Alfredo Tortellini Recipe 55

CREAMY SPINACH ALFREDO TORTELLINI

Steps:

• Prepare frozen or refrigerated cheese tortellini according to package directions and drain completely when cooked

SPINACH AND FETA CHEESE TORTELLINI

Steps:

• Melt the butter in a large, oven safe, saucepan over medium heat until it foams and starts to brown a little.
• Add the garlic and cook until fragrant, about 30 seconds.
• Sprinkle in the flour and cook until it starts to brown a little, about a minute.
• Add the milk and cook until it thickens, about 2 minutes.
• Mix in the nutmeg, salt and pepper.
• Add the parmesan and mozzarella and cook until it melts into the sauce.
• Mix in the spinach, feta, dill, parsley, green onions.
• Mix in the tortellini, sprinkle on the mozzarella and bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 15 minutes.

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)

Steps:

• Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
• Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

SPINACH AND FETA TORTELLINI

Steps:

• Heat olive oil in skillet. Add chicken breast and season (I use sage and oregano).
• In separate pan, cook pasta per package directions. When chicken is starting to brown add mushrooms. Once mushrooms are done, add feta cheese. Cook just until feta softens.
• Serve chicken/mushroom mixture on a bed of spinach topped with tortellini.

PESTO TORTELLINI ALFREDO

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 and the filling is hot, 4 to 6 minutes. Drain.
• While the tortellini is cooking, combine Alfredo sauce, broccoli, and sun-dried tomatoes in a covered saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until broccoli is tender-crisp, about 6 minutes.
• Serve cooked tortellini with Alfredo sauce spooned over the top. Garnish with Parmesan cheese and season with pepper.

SPINACH FILLING FOR CANNELLONI, RAVIOLI AND TORTELLINI

Steps:

• Melt the butter in a saucepan and saute the onion and garlic until golden; steam spinach until well wilted; remove from heat, cool enough to handle, and squeeze dry.
• Combine onion mixture and spinach; stir in cheeses and beat in seasonings, eggs and parsley; refrigerate until ready to stuff pasta.