Cheese Tortellini With Meat Sauce Recipes

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BEEF AND CHEESE TORTELLINI BAKE RECIPE BY TASTY



Beef and Cheese Tortellini Bake Recipe by Tasty image

Here's what you need: olive oil, ground beef, salt, pepper, onion, garlic, dried oregano, dried thyme, dried parsley, crushed tomato, fresh basil, shredded mozzarella cheese, cheese tortellini

Provided by Camille Bergerson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

1 teaspoon olive oil
1 lb ground beef
salt, to taste
pepper, to taste
½ cup onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons dried parsley
28 oz crushed tomato, 1 can
¼ cup fresh basil, sliced
2 cups shredded mozzarella cheese
1 ¼ lb cheese tortellini, cooked and drained

Steps:

  • Preheat oven to 375ºF (190ºC).
  • Add a teaspoon of olive oil to a heavy saucepan and brown the beef over medium-high heat. Season with salt and pepper.
  • Mix in the dried herbs. Move beef to one side of the hot pan and add in onions. Stir to soften, then add garlic.
  • Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. Taste and season with salt and pepper as necessary.
  • Remove from heat.
  • Spoon a thin layer of meat sauce in the bottom of a casserole dish. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
  • Bake for 15-20 minutes, or until cheese is melted and bubbling.
  • Cool for several minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 616 calories, Carbohydrate 46 grams, Fat 29 grams, Fiber 4 grams, Protein 41 grams, Sugar 8 grams

CHEESE TORTELLINI WITH PORCINI PECORINO SAUCE



Cheese Tortellini with Porcini Pecorino Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 ounce dried porcini mushrooms
1 cup hot water
1 pound cheese tortellini
1 tablespoon olive oil
1/4 cup shallots, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
2 bay leaves
1/2 cup heavy cream
1/4 cup grated Pecorino Romano or Parmesan
2 tablespoons chopped fresh parsley leaves

Steps:

  • Soak dried mushrooms in hot water for 15 minutes. Strain mushrooms through a sieve, reserving liquid. While the mushrooms are soaking, cook tortellini according to package directions.
  • While the tortellini is cooking, heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook 3 minutes, stirring with spoon until soft. Add oregano and bay leaves and cook 1 minute, until fragrant. Add porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes. Reduce heat to medium, add heavy cream and simmer 2 minutes to heat through. Remove bay leaves with tongs, add tortellini to the mushrooms and cook 1 minute, to heat through. Remove from heat and stir in cheese and parsley. Serve immediately.

CHEESE TORTELLINI IN ROSé SAUCE



Cheese Tortellini in Rosé Sauce image

Cheese Tortellini in Rosé Sauce

Yield 6

Number Of Ingredients 7

1/4 cup diced onion
1 lb sliced mushrooms
1 cup diced eggplant
1 cup diced zucchini
Olivieri® Creamy Rosé 600 ml
Olivieri® 3 Formaggi Tortellini 700 g
1/2 cup shredded mozzarella cheese

Steps:

  • Step 1
  • SAUTÉ onion and mushrooms in hot oil for 3- 5 minutes. Step 2
  • ADD eggplant and zucchini and sauté until tender (4- 6 minutes) Step 3
  • POUR in Olivieri® Creamy Rosé and bring to a fragrant simmer. Step 4
  • BOIL Olivieri® 3 Formaggi Tortellini until perfectly tender (6 to 8 minutes). Drain pronto. Step 5
  • ADD pasta and mozzarella to sauce & veggie mixture. Step 6
  • SERVE to hungry guests! Flavor Tip Top with finely sliced fresh basil for a delicious addition to this dish.

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