Tortellini With Spinach Recipes

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TORTELLINI SPINACH CASSEROLE



Tortellini Spinach Casserole image

Spinach gives this popular casserole a fresh taste that will delight even those who say they don't like spinach. In fact, people are often surprised at just how good it is! Whenever I bring it to a gathering, it doesn't sit around long. -Barbara Kellen, Antioch, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 10

1 package (19 ounces) frozen cheese tortellini
1 pound sliced fresh mushrooms
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup butter, divided
1 can (12 ounces) evaporated milk
1/2 pound brick or Muenster cheese, cubed
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 281 calories, Fat 19g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 378mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.

SPINACH TOMATO TORTELLINI



Spinach Tomato Tortellini image

An old boyfriend's mother used to cook this for me whenever I ate over. Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!

Provided by LELA NORTON

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
½ teaspoon salt
¼ teaspoon pepper
1 ½ teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
¾ cup milk
¾ cup heavy cream
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 400 calories, Carbohydrate 43.9 g, Cholesterol 78.8 mg, Fat 19.7 g, Fiber 2.8 g, Protein 14.8 g, SaturatedFat 11.1 g, Sodium 885.5 mg, Sugar 6.7 g

CREAMY SPINACH TORTELLINI



Creamy Spinach Tortellini image

Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!

Provided by JENNIFERVAN77

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 9

1 (9 ounce) package refrigerated cheese tortellini
2 tablespoons Butter
1 small onion, chopped
1 (8 ounce) package cream cheese
½ cup grated Parmesan cheese
½ cup milk
fresh mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
cherry tomatoes, halved

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.

Nutrition Facts : Calories 546 calories, Carbohydrate 40.2 g, Cholesterol 116.2 mg, Fat 35 g, Fiber 4.6 g, Protein 21.8 g, SaturatedFat 20.9 g, Sodium 670.6 mg, Sugar 4.8 g

TORTELLINI AND SPINACH BAKE



Tortellini and Spinach Bake image

I've got this recipe of my sister-in-law. I just love the combination of pasta, spinach cheese and tomatoes. Served with crusty bread and a fresh salad (plus a few bottles of red wine), it's perfect if you have a few friends round for dinner and don't want anything too formal!

Provided by -Sylvie-

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

500 g fresh tortellini (filling of your choice, 1 lb)
4 -5 tomatoes, skinned and chopped
600 g frozen spinach (1 1/3 lb)
2 -3 garlic cloves, finely chopped
100 -150 g feta cheese, cut into chunks (4oz)
200 g grated cheese (7 oz)
500 ml sour cream (2cups)
250 ml single cream (1 cup)
2 -3 teaspoons fresh ground black pepper
2 -3 teaspoons salt

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.

Nutrition Facts : Calories 670.6, Fat 40, SaturatedFat 23.6, Cholesterol 134, Sodium 1947.5, Carbohydrate 54.3, Fiber 5.7, Sugar 6.8, Protein 27.2

TORTELLINI WITH SPINACH-RICOTTA FILLING AND PARMESAN SAUCE



Tortellini with Spinach-Ricotta Filling and Parmesan Sauce image

James demonstrates making tortellini from round dough, then switches gears and makes his favorite tortellini variation, cappelletti, from square dough.

Provided by James Briscione

Categories     main-dish

Time 1h

Yield 4 servings; 30 to 36 tortellini

Number Of Ingredients 14

Fresh Pasta
2 tablespoons unsalted butter
4 cloves garlic, chopped
4 cups fresh spinach leaves
Kosher salt and freshly ground black pepper
3 cups fresh whole-milk ricotta cheese, well drained
Semolina flour, for dusting
1 stick (8 tablespoons) unsalted butter
1/2 cup grated Parmesan
Chopped basil, for serving
7 ounces "00" or all-purpose flour (about 1 1/2 cups) (see Cook's Note)
3 ounces semolina flour (about 1/2 cup) (see Cook's Note)
3 large eggs
Kosher salt

Steps:

  • Heat the butter and garlic a large saute pan over medium-high heat. When the garlic is lightly browned, about 1 minute, stir in the spinach, season with salt and pepper and continue cooking until wilted. Transfer the cooked spinach to a colander to drain and cool, about 15 minutes. When cooled, gently squeeze the spinach dry, chop it and put in a medium bowl. Fold in the ricotta. Season well with salt and pepper.
  • Roll out the pasta: Divide the pasta dough in half, working with one half at a time and keeping the other piece wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface). Lightly flour a work surface and roll out your dough until it is thin enough to pass through the pasta roller. Set your roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, and then pass through the roller again. If the edges begin to fray or the dough gets sticky or damp, lightly dust both sides with flour. Repeat six or seven more times, until the dough is smooth. Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice (without folding). Repeat, adjusting to a thinner setting each time and passing through twice, until the dough is thin enough that it is slightly translucent.
  • Fill the tortellini: Dust a work surface and rimmed baking sheet with semolina flour. Lay out the sheet of fresh pasta on the prepared surface and trim into 3 pieces. Cut the pasta sheets into 2-to 3-inch rounds (for tortellini) or squares (for cappelletti). Lightly dampen the pasta with a mister or brush and spoon a teaspoon-sized mound of filling in the center of each piece of pasta. Fold it in half to create a triangle (for square pasta) or a half-moon (for round pasta). Press firmly to seal the edges and eliminate any air. Grab the folded corners of the pasta and place a finger at the center of the folded side of the pasta. Pull the edges around your finger and press the ends together to seal, creating a little pasta "ring" around your finger. Remove your finger and transfer the finished stuffed pasta to the prepared baking sheet. Repeat with the remaining pieces.
  • Bring a large pot of generously salted water to a rapid boil while you prepare the sauce.
  • Melt the butter in a large skillet over medium heat, then turn off the stove while you cook the pasta
  • Drop the tortellini into the boiling water and stir immediately. Leave the tortellini to cook, stirring occasionally, until tender, about 3 minutes.
  • Use a spider or slotted spoon to transfer the cooked pasta to the melted butter along with 1/2 cup pasta water. Stir to combine and simmer over medium heat for 1 minute, then add the Parmesan. Add some basil and toss to combine. Serve with additional grated Parmesan, if desired.
  • Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
  • Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
  • Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
  • Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

SHRIMP, TORTELLINI & SPINACH



Shrimp, Tortellini & Spinach image

Enhance your tortellini and spinach with a dose of tasty shrimp. Shrimp, Tortellini & Spinach features garlic red pepper sauce and fresh basil.

Provided by My Food and Family

Categories     Pasta

Time 20m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 cup KRAFT Italian Roasted Red Pepper Dressing
2 cloves garlic, minced
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp
1 pkg. (6 oz.) baby spinach leaves
1/4 cup chopped fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat dressing in large skillet on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.
  • Drain pasta. Add to skillet with basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.
  • Serve topped with cheese.

Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE



Tortellini with Tomato Spinach Cream Sauce image

I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1 package (19 ounces) frozen cheese tortellini
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 404 calories, Fat 22g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 810mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.

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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From rachaelraymag.com


CREAMY TOMATO TORTELLINI SOUP WITH SPINACH - CAFE DELITES
2020-05-05 Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste. Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes. Stir in the cream and tortellini, cook on medium-low ...
From cafedelites.com


10 BEST SPINACH TORTELLINI SAUCE RECIPES | YUMMLY
2022-05-02 Sweet n' Spicy Pumpkin Sauce with Spinach Tortellini Healthy Helper. thyme, chili powder, date sugar, unsweetened cashew milk, coconut oil and 8 more.
From yummly.com


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