Spinachandtortellinicasserole Recipes

TORTELLINI SPINACH CASSEROLE

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.

SPINACH TOMATO TORTELLINI

Steps:

• Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
• While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
• In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

CREAMED SPINACH AND TORTELLINI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease a large casserole dish.
• Combine pasta, creamed spinach, cheese, mushrooms, garlic and black pepper in a large bowl.
• Transfer mixture into prepared casserole.
• Top with reserved tomatoes, sliced and sprinkle with parmesan cheese.
• Bake for 20 to 25 minutes or until bubbly and cheese is golden brown.
• (I like to brown slightly under the broiler).

SPINACH AND TORTELLINI CASSEROLE

Steps:

• Combine pasta, creamed spinach, mozzarella cheese, and mushrooms.
• Transfer mixture into a greased 2 quart baking dish.
• Top with tomato slices and parmesan cheese.
• Bake at 350 degrees for 20-25 minutes.

SPINACH TORTELLINI SOUP

Steps:

• Bring the stock to a simmer in a large pot over medium heat. Stir in the tortellini and simmer gently for 3 minutes. Stir in the spinach, garlic, tomatoes and dried basil. Season with salt and pepper. Return to a simmer and cook for 2 to 3 more minutes. Serve hot with the grated Parmesan cheese.

CHEESY BAKED TORTELLINI

Steps:

• Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
• Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

TORTELLINI SPINACH CASSEROLE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms,garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm.
• In the same skillet, combine the milk and remaining butter. Bring to a gentle boil; stir in brick(or fontina)cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and the spinach. Add cheese sauce and toss to coat.
• Transfer to a greased 3 quart baking dish; sprinkle with mozzarella cheese. Cover and bake at 350 for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

TORTELLINI AND SPINACH BAKE

Steps:

• Cook the tortellini in salted water for about 3-4 minutes, drain and put in a big oven proof dish.
• Add the tomatoes.
• Defrost the spinach, squeeze out most of the excess water and add the garlic.
• Season with salt and pepper to taste.
• Add to the pasta and tomatoes, mix well.
• Top with feta cheese.
• In a bowl mix the soured cream and single cream.
• Season with salt and pepper to taste (don't hold back).
• Add the grated cheese and pour over the dish, make sure it mixes with the rest of the ingredients and doesn't just sit on top.
• Preheat the oven (200°C, 400°F, Gas Mark 6) and bake for 20-30 minutes.

RITA'S SPINACH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
• Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
• Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
• Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.

SPINACH TORTELLINI SOUP

Steps:

• In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.

SPINACH CHEESE TORTELLINI

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.

SPINACH AND ARTICHOKE TORTELLINI BAKE

Steps:

• Pre-heat the broiler.
• Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta inches Cook to al dente according to package directions. Drain cooked pasta and reserve.
• While the pasta is cooking, place a large skillet over medium heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through.
• Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

EASY, CHEESY TORTELLINI BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.
• Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
• Broil for a minute or two until cheese has melted and turned golden brown.

SPINACH AND TORTELLINI SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.