Quick Tuna Tortellini Gratin Recipes

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TUNA TORTELLINI GRATIN



Tuna Tortellini Gratin image

Our classy update of the popular tuna-noodle casserole pairs tortellini and Alfredo sauce with flaked white tuna.

Provided by Pillsbury Kitchens

Categories     Entree

Yield 3

Number Of Ingredients 6

1 (9-oz.) pkg. refrigerated cheese-filled tortellini
1 1/2 cups frozen broccoli florets, large pieces cut up
1 (10-oz.) container refrigerated light Alfredo sauce
1 (5-oz.) can water-packed white tuna, drained, flaked
1 tablespoon butter, melted
1/4 cup Progresso™ Italian Style Bread Crumbs

Steps:

  • Cook tortellini to desired doneness as directed on package, adding broccoli during last 4 minutes of cooking time. Drain; return to saucepan.
  • Add Alfredo sauce and tuna; mix well. Cook and stir over medium heat until thoroughly heated. Spoon into ungreased shallow 1-quart casserole or gratin dish. In small bowl, combine butter and crumbs; mix well. Sprinkle over top.
  • Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping is golden brown.

Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 31 g, SaturatedFat 12 g, ServingSize 1 1/3 Cups, Sodium 1040 mg, Sugar 8 g, TransFat 0 g

WARM CHICKEN TORTELLINI AU GRATIN



Warm Chicken Tortellini Au Gratin image

This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. -Brenda Cole, Reisterstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 6

2 cans (14 ounces each) water-packed artichoke hearts
3 cups shredded cooked chicken
3 cups refrigerated spinach tortellini, cooked
1-1/2 cups mayonnaise
1-1/2 cups grated Asiago cheese, divided
Fresh basil, optional

Steps:

  • Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes. If desired, garnish with basil.

Nutrition Facts : Calories 709 calories, Fat 54g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 859mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.

TUNA TORTELLINI CASSEROLE



Tuna Tortellini Casserole image

I stole this idea from one of those dinner assembly place menus. The addition of tortellini as the "noodles" in tuna noodle casserole almost makes it decadent. It is still just a basic tuna noodle casserole recipe - not really meant to be real spicy or or exciting :-) Just comfort food . . .

Provided by WorkingMom2three

Categories     Tuna

Time 45m

Yield 10 serving(s)

Number Of Ingredients 7

2 (6 ounce) cans tuna, flaked
1 (10 1/2 ounce) can cream of mushroom soup, 98% fat free
1 cup 2% cheddar cheese or 1 cup swiss cheese, shredded
2 (4 cup) bags frozen cheese tortellini
1 cup skim milk
1 stalk celery, chopped
1 onion, chopped

Steps:

  • Fill a large pot with 4 quarts water and put on high heat to boil.
  • Chop onion and celery and saute in a little oil or spray. (Note: Feel free to add mushrooms or peppers, I can barely get away with celery with my family's tastes).
  • Preheat oven to 350 degrees.
  • Add tortellini to water and cook per package directions - you can undercook a little.
  • In a 2 quart casserole, mix tuna, soup, and milk.
  • Add celery and onion mixture to casserole.
  • Drain tortellini and add to casserole. Add cheese and fold in with tuna mixture.
  • Sprinkle with crushed potato chips, bread crumbs, etc., if you desire.
  • Bake for 25-30 minutes.

Nutrition Facts : Calories 377.6, Fat 10.7, SaturatedFat 4.6, Cholesterol 52.5, Sodium 601.5, Carbohydrate 45.5, Fiber 1.9, Sugar 1.9, Protein 24.4

QUICK TUNA TORTELLINI GRATIN



Quick Tuna Tortellini Gratin image

What I like most about this recipe (other than the fact it's quick and easy) is how many tasty variations there are. You can use prepackaged alfredo sauce or make your own, or change it by using a cheese sauce or even tomato sauce. You can change the vegetable too!

Provided by hudelei

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (9 ounce) package refrigerated cheese-filled egg tortellini
1 1/2 cups frozen broccoli florets
1 (10 ounce) container alfredo sauce (refrigerated kind, the jar kind, 10 oz. of homemade, or probably even the dry mix if you cooked it u)
1 (7 ounce) package solid white tuna (the dry pack is my favorite but 6 oz. of drained canned tuna works fine too)
1 tablespoon butter or 1 tablespoon olive oil
1/4 cup Italian style breadcrumbs
garlic or garlic powder, to taste

Steps:

  • Preheat oven to broil.
  • Cook tortellini according to package directions and add the broccoli florets during the last 4 minutes of cooking.
  • Drain and return to pan.
  • Note: It's ok if the broccoli is still very crunchy at this point because it will cook more after the sauce is added.
  • Add Alfredo sauce and tuna and mix well.
  • If you are using the dry-packed tuna, break up large chunks as you stir.
  • Cook over medium heat until thoroughly heated, stirring occasionally.
  • Add garlic after the addition of sauce and tuna, if desired.
  • Spoon mixture into an ungreased shallow casserole dish.
  • Sprinkle bread crumbs over top of casserole and dot with butter or drizzle with oil (I have an oil sprayer that I like to use to distribute the oil over the crumbs evenly).
  • Broil casserole 4 to 6 inches from heat for about 3 minutes or until the topping is golden brown.

Nutrition Facts : Calories 356.8, Fat 12.1, SaturatedFat 4.9, Cholesterol 50, Sodium 501.2, Carbohydrate 37.9, Fiber 3.3, Sugar 1.8, Protein 24.4

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