Creamy Tortellini With Vegetables Recipes

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VEGETABLES AND TORTELLINI WITH CREAM SAUCE



Vegetables and Tortellini with Cream Sauce image

It looks complicated but this is actually a quick and hearty meal of veggies, tortellini, and cream sauce. This recipe is great for entertaining because you can put it together ahead of time and throw it under the broiler just before serving.

Provided by Bookwyrm

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 55m

Yield 6

Number Of Ingredients 14

cooking spray
24 ounces frozen cheese tortellini
1 bunch asparagus, diced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups vegetable stock
¼ teaspoon nutmeg
½ cup heavy whipping cream
½ cup shredded Parmigiano-Reggiano cheese
2 tablespoons olive oil
4 cloves garlic, minced
1 pound fresh spinach, stemmed and chopped
1 (15 ounce) can artichoke hearts, drained and quartered
2 cups shredded Italian cheese blend

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat. Lightly spray a large casserole pan with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water until tortellini float to the top, 3 to 5 minutes. Drain, rinse in cold water, and set aside.
  • Melt butter in a medium-sized pan over medium-low heat. Whisk in flour and cook until smooth, 1 to 2 minutes. Whisk in stock and nutmeg and heat until bubbly, about 5 minutes. Add cream and Parmigiano-Reggiano cheese. Heat until thick and bubbly, stirring constantly, about 3 minutes.
  • Heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute. Add spinach and artichoke hearts. Cook and stir until heated through, about 5 minutes.
  • Combine cooked tortellini-asparagus mixture and spinach mixture in the prepared casserole pan. Mix thoroughly but gently so tortellini don't get mashed. Pour white sauce over the mixture and top with Italian cheese blend.
  • Cook under the broiler until cheese is melted and browned, 5 to 10 minutes. Remove from the oven and let sit 10 minutes before serving.

Nutrition Facts : Calories 727.6 calories, Carbohydrate 68.5 g, Cholesterol 121.2 mg, Fat 38 g, Fiber 7.4 g, Protein 32.2 g, SaturatedFat 20.4 g, Sodium 1466.7 mg, Sugar 5.3 g

CREAMY TORTELLINI



Creamy Tortellini image

An envelope of vegetable soup mix lends flavor to the simple cream sauce that coats this rich pasta entree. I like to garnish it with additional mozzarella cheese and parsley.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

3 cups refrigerated cheese tortellini
2 teaspoons minced garlic
2 tablespoons canola oil
1 envelope vegetable soup mix
2 cups half-and-half cream
1/4 cup minced fresh parsley
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon pepper

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet., Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. , Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.

Nutrition Facts : Calories 263 calories, Fat 14g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 561mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

CREAMY TORTELLINI CASSEROLE



Creamy Tortellini Casserole image

Toss tender tortellini and colorful vegetables with a quick-to-fix white sauce. It's ready in little more than 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons butter or margarine
1/2 cup shredded carrots
1 medium onion, chopped (1/2 cup)
1 package (8 oz) sliced mushrooms (3 cups)
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
2 cups milk
1 cup shredded Gouda cheese (4 oz)
3/4 cup frozen sweet peas, thawed (from 12 oz bag)
1 package (9 oz) refrigerated cheese-filled tortellini
1/2 cup finely crushed buttery crackers

Steps:

  • Heat oven to 350°. Spray 1 1/2-quart casserole with cooking spray.
  • Melt butter in 3-quart saucepan over medium heat. Cook carrots, onion and mushrooms in butter about 5 minutes, stirring occasionally, until mushrooms are tender.
  • Stir in flour and salt. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly; remove from heat. Stir in cheese, peas and tortellini. Spoon into casserole. Sprinkle with crackers.
  • Bake uncovered about 15 minutes or until edge begins to bubble.

Nutrition Facts : Calories 435, Carbohydrate 35 g, Cholesterol 110 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 770 mg

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2021-02-04 Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water for 3 to 5 minutes until tortellini float to the top. Drain, rinse in cold …
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Servings 6
Total Time 55 mins
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat. Lightly spray a large casserole pan with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add tortellini and asparagus and cook in the boiling water for 3 to 5 minutes until tortellini float to the top. Drain, rinse in cold water, and set aside.
  • Melt butter in a medium-sized pan over medium-low heat. Whisk in flour and cook for 1 to 2 minutes until smooth.
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