Three Cheese Tortellini With Tomato Basil Sauce Recipes

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TORTELLINI WITH TOMATO BASIL CREAM SAUCE



Tortellini With Tomato Basil Cream Sauce image

Tomato and basil cream sauce complements store-bought cheese tortellini perfectly. Parmesan cheese and garlic boost the flavor of this simple recipe.

Provided by Diana Rattray

Categories     Side Dish     Entree     Dinner     Pasta

Time 25m

Yield 4

Number Of Ingredients 11

1 pound cheese tortellini
1 (14 1/2-ounce) can crushed tomatoes
1 teaspoon chicken bouillon granules
4 teaspoons dried basil
2 teaspoons minced fresh parsley
1/4 teaspoon black pepper
1/4 cup olive oil
2 cloves garlic (minced)
2 cups heavy cream
1/4 cup freshly grated Parmesan cheese
Garnish: parsley, freshly grated Parmesan cheese

Steps:

  • Gather the ingredients.
  • Cook the tortellini according to package directions.
  • In a bowl or measuring cup, combine the crushed tomatoes with the chicken bouillon granules, basil, minced parsley, and black pepper.
  • Heat the olive oil over medium heat in a saucepan.
  • Sauté the garlic in the olive oil.
  • Add the crushed tomato mixture and bring to a simmer.
  • Add the cream and bring to a gentle boil.
  • Add the Parmesan cheese and stir well.
  • Stir the drained tortellini into the sauce. Serve the pasta and sauce garnished with additional grated Parmesan cheese and fresh parsley.

Nutrition Facts : Calories 943 kcal, Carbohydrate 66 g, Cholesterol 189 mg, Fiber 5 g, Protein 23 g, SaturatedFat 35 g, Sodium 941 mg, Sugar 9 g, Fat 67 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

THREE CHEESE TORTELLINI WITH SAUSAGE, FENNEL AND TOMATO CREAM



Three Cheese Tortellini with Sausage, Fennel and Tomato Cream image

Recipe inspired by Food Network Star

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Two 9-ounce packages Three Cheese Tortellini
12 ounces sweet Italian sausage, crumbled
1 bulb fennel, cored, thinly sliced, ¼ cup chopped fronds
1 shallot, halved, thinly sliced
¼ to ½ teaspoon crushed red pepper
½ cup white wine
1 cup half & half
½ cup Buitoni marinara sauce
¼ cup grated Parmesan
2 tablespoons chopped basil

Steps:

  • Cook tortellini according to directions, reserving ½ cup water.
  • Brown sausage in a large nonstick skillet, stirring occasionally, 7 minutes. Add fennel, shallots and pepper flakes, stirring until softened, 4 minutes. Add wine; simmer until evaporated slightly, 3 minutes.
  • Add half & half and marinara; simmer, 5 minutes. Add tortellini, Parmesan, basil and fennel fronds. Stir to coat. Adjust sauce with reserved pasta water.
  • Divide into serving bowls.
  • Copyright 2013 Television Food Network, G.P. All rights reserved.

THREE CHEESE TORTELLINI WITH TOMATO & BASIL SAUCE



THREE CHEESE TORTELLINI WITH TOMATO & BASIL SAUCE image

Categories     Cheese     Tomato     Vegetarian

Yield 4 servings

Number Of Ingredients 6

1 12oz box Three Cheese Tortellini
2 cups Bertolli Tomato & Basil
1/2 cup whipping cream
1 14oz Italian stewed tomatoes
Fresh mushrooms (optional)
1 cup romano cheese

Steps:

  • Cook Tortellini according to package directions. In sauce pan, heat pasta sauce, half cheese, cream, stewed tomatoes & mushrooms, 5 minutes until hot. Drain pasta. Combine with sauce. Sprinkle with remaining Romano cheese. Serve with Salad & assorted breads.

THREE CHEESE TORTELLINI



Three Cheese Tortellini image

Make and share this Three Cheese Tortellini recipe from Food.com.

Provided by pinkie

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

2 (1 lb) jars alfredo sauce (I use Ragu)
2 (9 ounce) packages cheese tortellini (I use DiGiorno)
1 cup Italian cheese blend, divided
1/2 cup grated parmesan cheese
garlic powder, to taste

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.

Nutrition Facts : Calories 297, Fat 8.5, SaturatedFat 4.5, Cholesterol 43.1, Sodium 420, Carbohydrate 40.3, Fiber 1.6, Sugar 0.9, Protein 14.7

CHEESE TORTELLINI WITH BASIL SAUCE



Cheese Tortellini With Basil Sauce image

11/20/13 UPDATE: Finally got around to making this and it was easy and delicious! I used mushroom filled pasta and YUM! Found this in The Healthy Heart Cookbook. Sounds good and easy!

Provided by nemokitty

Categories     Healthy

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1 (9 ounce) package cheese tortellini
1 (8 ounce) can no-salt-added tomato sauce
1 garlic clove, crushed
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon parmesan cheese, grated

Steps:

  • Cook tortellini according to package. Drain, keep warm.
  • Combine rest of ingredients in a small saucepan, bring to a boil. Cover, reduce heat, simmer 5 minutes. Stir in parmesan.
  • Transfer sauce to serving bowl and add tortellini.

GARLIC SHRIMP WITH THREE CHEESE TORTELLINI



Garlic Shrimp with Three Cheese Tortellini image

Sautéed Garlic Shrimp combined with Three Cheese Tortellini, sun-dried tomatoes and basil make a tasty, colorful, and elegant lunch or dinner main dish.

Provided by Buitoni

Categories     Trusted Brands: Recipes and Tips     BUITONI®

Time 15m

Yield 2

Number Of Ingredients 8

1 (9 ounce) package BUITONI® Refrigerated Three Cheese Tortellini
6 raw large shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
2 teaspoons finely chopped garlic
½ cup BUITONI® Refrigerated All Natural Pesto with Basil
½ cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons BUITONI® Refrigerated Freshly Shredded Parmesan Cheese

Steps:

  • Prepare pasta according to package directions.
  • Heat large skillet over medium-high heat; cook shrimp, oil and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
  • Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.

Nutrition Facts : Calories 907.8 calories, Carbohydrate 92.4 g, Cholesterol 214.2 mg, Fat 43.2 g, Fiber 4.8 g, Protein 37.4 g, SaturatedFat 9.8 g, Sodium 1051.2 mg, Sugar 9.1 g

CHEESE TORTELLINI WITH TOMATOES AND CORN



Cheese Tortellini with Tomatoes and Corn image

Fresh corn and basil make this dish taste like summer. I think it's a good one for bringing to picnics or gatherings, but it's great along with any side dish for a weeknight dinner! -Sally Maloney, Dallas, Georgia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 package (9 ounces) refrigerated cheese tortellini
3-1/3 cups fresh or frozen corn (about 16 ounces)
2 cups cherry tomatoes, quartered
2 green onions, thinly sliced
1/4 cup minced fresh basil
2 tablespoons grated Parmesan cheese
4 teaspoons olive oil
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • In a 6-qt. stockpot, cook tortellini according to package directions, adding corn during the last 5 minutes of cooking. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat.

Nutrition Facts : Calories 366 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.

CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE



Cheese Tortellini with Creamy Tomato and Spinach Sauce image

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

1 (12 ounce) package frozen cheese tortellini
⅓ cup sun-dried tomatoes packed in oil, drained and oil reserved
2 boneless, skinless chicken breasts, cut in bite-sized pieces
salt and ground black pepper to taste
3 cloves garlic, thinly sliced
1 (10 ounce) can diced tomatoes
1 cup whipping cream
⅔ cup dry white wine
1 cup frozen chopped spinach, thawed and drained
2 tablespoons chopped fresh basil
1 cup heavy whipping cream
⅓ cup grated Parmesan cheese

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

TOMATO BASIL TORTELLINI SOUP



Tomato Basil Tortellini Soup image

When my husband and kids tried this soup, they all had to have seconds. Now they're happy anytime I put it on the table. Sometimes I include cooked, crumbled bacon and serve it with mozzarella cheese. -Christina Addison, Blanchester, Ohio

Provided by Taste of Home

Categories     Lunch

Time 6h40m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, chopped
3 medium carrots, chopped
5 garlic cloves, minced
3 cans (28 ounces each) crushed tomatoes, undrained
1 carton (32 ounces) vegetable broth
1 tablespoon sugar
1 teaspoon dried basil
1 bay leaf
3 packages (9 ounces each) refrigerated cheese tortellini
3/4 cup half-and-half cream
Shredded Parmesan cheese and minced fresh basil

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours., Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.

Nutrition Facts : Calories 214 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 569mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

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