Tortellini Marinara Recipes

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TORTELLINI MARINARA



Tortellini Marinara image

"My family loves this with a loaf of crusty French bread and green beans," relates Rita Perez of Roseville, California. She sometimes warms the savory supper in the slow cooker, but you'll find that it comes together very quickly on the stovetop.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1 package (9 ounces) refrigerated cheese tortellini
1 pound bulk Italian sausage
1 package (15 ounces) refrigerated marinara sauce
1 can (14-1/2 ounces) diced Italian tomatoes, undrained
1/2 pound sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese

Steps:

  • Cook tortellini according to package directions. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in marinara sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until mushrooms are tender. , Drain tortellini; stir into skillet. Sprinkle with cheese. Remove from the heat; cover and let stand for 5 minutes or until cheese is melted.

Nutrition Facts :

TORTELLINI MARINARA



Tortellini Marinara image

Tortellini Marinara is absolutely wonderful. This quick and easy recipe uses only 6 ingredients. It can be ready to serve in about 30 minutes, making it the perfect weeknight dinner. Italian Sausage gives it just a little kick and mozzarella cheese makes it gooey like traditional Italian fare. It's also terrific for company and reheats well as leftovers.

Provided by Teresa

Categories     Main Dish     Pasta     Pork Main Dish

Time 25m

Number Of Ingredients 6

24 oz. refrigerated tortellini with ricotta and spinach
19 oz. pkg. mild Italian sausage
2 15-oz. containers refrigerated marinara sauce
28 oz. can diced Italian tomatoes (undrained)
12 oz. pkg. fresh mushrooms (sliced)
8 oz. bag mozzarella cheese (shredded)

Steps:

  • Cook tortellini according to package directions.
  • Drain.
  • In a large skillet, cook Italian sausage over medium heat until meat is no longer pink.
  • Drain if necessary.
  • Stir in marinara sauce, tomatoes and mushrooms.
  • Bring to a boil, then reduce heat.
  • Cover with lid and simmer 5-10 minutes or until mushrooms are cooked through and tender.
  • Add tortellini and stir into skillet.
  • Sprinkle with mozzarella cheese.
  • Remove from heat.
  • Allow skillet to stand for 5 minutes until cheese is melted.

Nutrition Facts : Calories 381 kcal, Carbohydrate 25 g, Protein 21 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 112 mg, Sodium 1181 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 10 g, ServingSize 1 serving

CHEESY BAKED TORTELLINI



Cheesy Baked Tortellini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

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.

CHEESY ITALIAN TORTELLINI



Cheesy Italian Tortellini image

This easy cheesy slow cooker dish is my family's favorite. Make it once and I bet you'll make it once a month from now on.

Provided by TRACY STALLARD

Categories     World Cuisine Recipes     European     Italian

Time 8h30m

Yield 6

Number Of Ingredients 8

½ pound ground beef
½ pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
½ cup shredded Cheddar cheese

Steps:

  • Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
  • Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
  • Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 35.2 g, Cholesterol 82 mg, Fat 24.1 g, Fiber 4.1 g, Protein 26.9 g, SaturatedFat 10.9 g, Sodium 1185.6 mg, Sugar 10.3 g

EASY, CHEESY TORTELLINI BAKE



Easy, Cheesy Tortellini Bake image

This is such an easy recipe, but it looks and smells great, and tastes even better! Your guests will think you spent hours on it. You can add cooked Italian sausage, too! Great with a salad and garlic bread.

Provided by EFasse

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 8

2 (9 ounce) packages cheese tortellini
1 (24 ounce) jar marinara sauce
1 (16 ounce) jar Alfredo sauce
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 tablespoon dried Italian seasoning
1 (8 ounce) package shredded Mozzarella cheese
¼ cup freshly grated Parmesan cheese
1 teaspoon dried Italian seasoning

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.

Nutrition Facts : Calories 710.8 calories, Carbohydrate 62.5 g, Cholesterol 97.1 mg, Fat 39.8 g, Fiber 6.9 g, Protein 29.6 g, SaturatedFat 17.5 g, Sodium 1830.3 mg, Sugar 15.3 g

TORTELLINI MARINARA



Tortellini Marinara image

Another one from Quick Cooking N/D 2004 I figure that this way when my mag turns up missing like it usually does, I'll still have the recipes. LOL

Provided by Carly

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

1 (9 ounce) package refrigerated cheese tortellini
1 lb bulk Italian sausage
1 (15 ounce) package refrigerated marinara sauce
1 (14 1/2 ounce) can diced Italian tomatoes, undrained
1/2 lb sliced fresh mushrooms
4 ounces shredded mozzarella cheese

Steps:

  • Cook tortellini according to package directions.
  • Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain.
  • Stir in marinara sauce, tomatoes and mushrooms.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 5 minutes or until mushrooms are tender.
  • Drain tortellini; stir into skillet.
  • Sprinkle with mozzarella cheese.
  • Remove from the heat; cover and let stand for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 395.7, Fat 24.9, SaturatedFat 9.6, Cholesterol 67.7, Sodium 899.3, Carbohydrate 25.2, Fiber 1.7, Sugar 7.5, Protein 18

CREAMY MARINARA TORTELLINI



Creamy Marinara Tortellini image

Make and share this Creamy Marinara Tortellini recipe from Food.com.

Provided by Skippy BW

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 (9 ounce) packages refrigerated cheese tortellini
2 cups marinara sauce
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1/2 cup cold water
thyme, minced
2 tablespoons olive oil
1/2 cup shredded parmesan cheese
1 tablespoon minced parsley
1/4 teaspoon pepper
artichoke

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine marinara sauce and cream. Gradually add flour and water until smooth. Bring to boil; cook and stir for 2 minutes or until thickened.
  • Add artichoke, thyme, and oil. Reduce heat; simmer, uncover for 3-4 minutes or until heated throughly.
  • Drain tortellini; toss with sauce.
  • Sprinkle with parmesan cheese, parsley and pepper.

Nutrition Facts : Calories 296.6, Fat 23.9, SaturatedFat 11.8, Cholesterol 63.4, Sodium 494.8, Carbohydrate 15.2, Fiber 2.3, Sugar 7.7, Protein 5.8

BEEF & TORTELLINI MARINARA WITH GREEN BEANS



Beef & Tortellini Marinara with Green Beans image

This hearty Italian pasta stew is a tradition with my family. It's great served with crusty Italian bread to dip in the sauce and with a nice big green salad. I like to have a glass of red wine with this meal-in-one.-Joyce Frey, Jacksville, Kansas

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 11 servings.

Number Of Ingredients 15

1 pound beef stew meat
2 tablespoons olive oil
2 garlic cloves, minced
1 jar (26 ounces) marinara or spaghetti sauce
2 cups dry red wine or beef broth
1 pound fresh green beans, trimmed
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/2 pound small fresh mushrooms
2 envelopes thick and zesty spaghetti sauce mix
2 tablespoons minced fresh parsley
1 tablespoon dried minced onion
2 teaspoons minced fresh rosemary
1 teaspoon coarsely ground pepper
1/4 teaspoon salt
1 package (9 ounces) refrigerated cheese tortellini

Steps:

  • In a large skillet, brown beef in oil until no longer pink. Add garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker., Stir in the marinara sauce, wine, green beans, tomatoes, mushrooms, sauce mix, parsley, onion, rosemary, pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender., Stir in tortellini. Cover and cook on high for 30 minutes or until tortellini are heated through.

Nutrition Facts : Calories 310 calories, Fat 10g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1118mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 3g fiber), Protein 14g protein.

SHRIMP TORTELLINI MARINARA



Shrimp Tortellini Marinara image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 10

1/2 pint cherry tomatoes, rinsed
1 tablespoon extra-virgin olive oil
1 lb large peeled/deveined shrimp (thawed, if needed)
20 ounces Buitoni Mixed Cheese Tortellini
1 3/4 cups marinara sauce
1/2 cup white wine
4 ounces pre-sliced mushrooms, rinsed
1 teaspoon dried Italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Steps:

  • 1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Cut tomatoes into halves or quarters; set aside.
  • 2. Meanwhile, preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add shrimp (wash hands); cook 1-2 minutes or just until shrimp turn pink and opaque.
  • 3. Stir tortellini into boiling water. Boil 3-5 minutes, stirring occasionally, or until tender.
  • 4. Stir marinara sauce into shrimp; then stir in remaining ingredients (including tomatoes). Cook 1-2 more minutes or until thoroughly heated.
  • 5. Drain tortellini; then stir into marinara sauce. Serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CREAMY BAKED TORTELLINI WITH SPINACH



Creamy Baked Tortellini with Spinach image

In this easy, cheesy pasta bake, tortellini is briefly cooked and then tossed with fresh spinach and a super-quick homemade turkey ragu. Before finishing in the oven, the pasta is topped with crunchy seasoned panko mixture.

Provided by Sarah Carey

Categories     Ground Turkey Recipes

Time 35m

Number Of Ingredients 11

1/2 cup panko breadcrumbs
1/2 ounce Parmigiano-Reggiano, finely grated (1/3 cup)
1 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil, divided
2 teaspoons all-purpose adobo seasoning, such as Goya, divided
10 ounces fresh or frozen cheese tortellini
Kosher salt
12 ounces ground turkey
2 cups marinara sauce, such as Rao's
2 ounces cream cheese (1/4 cup)
1 bunch flat-leaf spinach (5 ounces), tough stems trimmed, or 3 cups baby spinach

Steps:

  • Preheat oven to 450°F. Stir together panko, Parmigiano, lemon zest, 1 tablespoon oil, and 1 teaspoon adobo. Cook tortellini in a large pot of salted boiling water for 2 minutes; drain.
  • Heat remaining 2 tablespoons oil in a large ovenproof skillet over medium-high. Add turkey and remaining 1 teaspoon adobo. Cook, stirring, until meat is browning in spots but not cooked through, about 4 minutes. Stir in marinara and bring to a boil, then stir in cream cheese until melted, about 2 minutes.
  • Add tortellini and spinach, stirring until it's just wilted. Sprinkle with panko mixture and bake until bubbly, about 8 minutes. Serve immediately.

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