Tortellini Au Gratin Recipes

WARM CHICKEN TORTELLINI AU GRATIN

Warm Chicken Tortellini Au Gratin image

This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. -Brenda Cole, Reisterstown, Maryland

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 cans (14 ounces each) water-packed artichoke hearts
3 cups shredded cooked chicken
3 cups refrigerated spinach tortellini, cooked
1-1/2 cups mayonnaise
1-1/2 cups grated Asiago cheese, divided
Fresh basil, optional

Steps:

Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes. If desired, garnish with basil.

Nutrition Facts : Calories 709 calories, Fat 54g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 859mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.

TORTELLINI AU GRATIN

Tortellini au Gratin image

This easy pasta bake requires only four ingredients-and two of them are cheese! As au gratin dishes go, it's one of the easiest and tastiest around.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield 8 servings

Number Of Ingredients 4

Ingredients

1 lb. dried cheese tortellini, uncooked
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/2 cup KRAFT Grated Parmesan Cheese
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce

Steps:

Heat oven to 350ºF.
Cook tortellini as directed on package. Meanwhile, combine mozzarella and Parmesan cheeses; reserve 1/2 cup cheese for later use.
Drain pasta; place in large bowl. Add pasta sauce and remaining cheese mixture; mix lightly. Spoon into 11x7-inch baking dish sprayed with cooking spray; top with reserved cheese mixture.
Bake 30 to 35 min. or until pasta mixture is heated through and mozzarella is melted.

Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1170 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g

TORTELLINI GRATIN WITH TOMATO, PESTO, AND KALE

Tortellini Gratin with Tomato, Pesto, and Kale image

Believe it-this one-pot wonder will have a delicious oven-baked pasta on the table in 25 minutes. Simmering tortellini in it's own tomato sauce is the trick to this recipe. The best part? That crispy, cheesy topping.

Provided by HelloFresh

Categories main course

Time 25m

Number Of Ingredients 9

Ingredients

9 ounce Cheese Tortelloni
1 box Crushed Tomatoes
¼ cup Pesto
1 bunch Kale
2 clove Garlic
1 unit Veggie Stock Concentrate
½ cup Panko Breadcrumbs
½ cup Mozzarella Cheese
½ tablespoon Olive Oil

Steps:

Preheat broiler to high or oven to 500 degrees. Thinly slice the garlic. Remove and discard the ribs and stems from the kale, then thinly slice the leaves.
Heat ½ tablespoon olive oil in a medium oven-proof pan over medium heat. Add garlic and cook 30 seconds, until fragrant. Add the kale and cook, tossing, for 1-2 minutes, until wilted, adding a splash of water if necessary. Season with salt and pepper.
Add the crushed tomatoes, stock concentrate, and pesto to the pan. Stir to combine, then add the tortellini. Don't worry if the tortellini aren't submerged! Bring to a boil, then reduce to a simmer and cook for 5-7 minutes, until sauce thickens and tortellini are soft. HINT: If you don't have an ovenproof pan, transfer mixture to a small baking dish before the next step.
While tortellini simmers, combine the panko and mozzarella. Season mixture with salt and pepper, then Sprinkle panko mixture over top the tortellini. HINT: for a super crispy topping, drizzle with 1 tablespoon olive oil.
Transfer pan to the oven to broil for 1-2 minutes, until browned and bubbly.
Finish: Divide gratin between bowls and dig in!

Nutrition Facts : Calories 727 kcal, Fat 28 g, SaturatedFat null g, Carbohydrate 78 g, Sugar null g, Protein 26 g, Fiber 11 g, Sodium null mg

TASTY TORTELLINIS

Tasty Tortellinis image

Serve these marinated tortellinis as an appetizer with party toothpicks. Can also be used for a nice pasta salad lunch in larger size servings ...Optional ingredients: celery chunks, snow peas, artichoke hearts, salami or cheese chunks, green, yellow, or red pepper chunks, thin carrot slices, pearl onions (use your imagination!). Garnish with fresh parsley, if desired.

Provided by Nancy R.

Categories Appetizers and Snacks Pasta Appetizer Recipes

Yield 12

Number Of Ingredients 12

Ingredients

20 ounces cheese tortellini
⅓ cup red wine vinegar
¾ cup olive oil
1 ½ tablespoons prepared Dijon-style mustard
2 cloves garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
4 green onions, thinly sliced
salt to taste
ground black pepper to taste
1 cup black olives
6 tablespoons grated Parmesan cheese

Steps:

Cook tortellini according to package directions--al dente.
While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 16.4 g, Cholesterol 12.7 mg, Fat 18.4 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 311.6 mg, Sugar 0.5 g

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