Tortellini With Spinach Cream Sauce Recipes

CREAMY SPINACH TORTELLINI

Steps:

• Start by cooking the tortellini according to package instructions.
• Meanwhile, in a large, oven proof skillet, simmer the cream cheese with chicken broth for about 10 minutes.
• Preheat the oven to 400F.
• Add spinach to the cream cheese sauce and simmer for another 5 minutes.
• Add tortellini, mix everything well and sprinkle the shredded cheese on top.
• Place the skillet in the oven and bake for about 7-10 minutes, until the cheese melts.

CREAMY SPINACH TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
• Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

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.

TORTELLINI WITH TOMATO-CREAM SAUCE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE

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.

SPINACH TORTELLINI IN CREAMY TOMATO SAUCE

Steps:

• Heat large pot of water to boiling for pasta. (When it comes to a boil, add salt.).
• Meanwhile, heat oil in medium skillet over low heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in plum tomatoes with juice and the basil. Increase heat to medium and cook uncovered, stirring and breaking up tomatoes, until sauce is thickened, about 15 minutes. Stir heavy cream into sauce. Cook, stirring frequently, until sauce thickens again, about 5 minutes. Season with salt and pepper; keep warm.
• Meanwhile, add tortellini to salted boiling water and cook according to package directions. About 2 minutes before it should be done, add spinach and cook until tortellini is ready, about 2 minutes longer. Drain well and transfer to wide serving bowl. Spoon sauce over top, sprinkle with Parmesan cheese, and serve hot.

CREAMY BAKED TORTELLINI WITH 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.

CREAMY SPINACH AND TORTELLINI

Steps:

• Cook tortellini to desired doneness as directed on the package.
• Drain and keep warm.
• Meanwhile, heat oil in large skillet over medium heat until hot.
• Add onion and garlic.
• Cook until tender and lightly browned, about 4 minutes.
• Add spinach, salt, and pepper; cook for 5 minutes, stirring occasionally.
• Stir in the whipping cream and cheese; cook until the mixture just comes to a boil.
• Reduce heat to low stir in cooked tortellini.
• Cook an additional 4 to 5 minutes or until heated through.
• Serve with additional parmesan cheese.