Six Cheese Tortellini Recipes

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HEARTY CHEESE TORTELLINI



Hearty Cheese Tortellini image

This is an easy, wonderful recipe that is simple enough for an everyday meal but good enough for company. It makes a large amount, so it feeds plenty of people. I serve it with steamed broccoli covered in a cheese sauce and fresh bread.-Christine Eilerts, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 7

1/2 pound bulk Italian sausage
1/2 pound lean ground beef (90% lean)
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (9 ounces) refrigerated cheese tortellini
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through. , Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted.

Nutrition Facts : Calories 388 calories, Fat 14g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 908mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 3g fiber), Protein 24g protein.

QUICK AND EASY SIX CHEESE TORTELLINI BAKE



Quick and Easy Six Cheese Tortellini Bake image

A rich and creamy tortellini casserole, with a gooey cheese crust. Get creative, try mascarpone or ricotta in place of the cream cheese. Or, try smoked mozzarella or fontina on top. This would also be wonderful with wild mushroom tortellini and a jar of alfredo sauce instead of marinara. Adjust the recipe to your taste. Enjoy!

Provided by DanielsWife

Categories     Cheese

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

1 (16 ounce) package cheese tortellini (fresh, frozen, dried, or refrigerated)
4 ounces cream cheese
3 cups marinara sauce (or your favorite pasta sauce)
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

Steps:

  • Preheat oven to 450 degrees.
  • Cook pasta according to package instructions, but just shy of al dente (the pasta will continue to cook in the oven).
  • Meanwhile, heat the cream cheese and the marinara sauce in a medium saucepan over medium heat until the cream cheese is melted and smooth.
  • Prepare a 2qt. casserole dish with non-stick cooking spray.
  • Drain the pasta, and add to the casserole dish.
  • Pour the creamy marinara sauce over the pasta.
  • Top with mozzarella and parmesan.
  • Bake 10-15 minutes, or until top is golden and bubbly.

CHEESY TORTELLINI BAKE



Cheesy Tortellini Bake image

Provided by Six Sisters Stuff

Yield 6

Number Of Ingredients 6

2 pounds refrigerated cheese tortellini
3 cups marinara sauce
1/4 cup fresh Italian parsley leaves (chopped)
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese
2 green onions (chopped) - optional

Steps:

  • Preheat the oven to 350 degrees F. Spray an 9 x 13 glass pan with cooking spray.
  • Cook the tortellini in a large pot of boiling water until just tender, about 2 minutes. Drain. Add the tortellini to the pan and add your sauce and parsley. Mix carefully until the noodles are covered in marinara sauce.
  • Top the mixture with cheese.
  • Sprinkle green onions on top. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

SIX CHEESE TORTELLINI



Six Cheese Tortellini image

Provided by Sandra Lee

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons butter
1 cup whole milk
1/4 cup processed liquid cheese spread (recommended: Cheese Whiz)
1 package (8 ounces) shredded 6-cheese Italian Blend (Mozzarella, smoked Provolone, Parmesan, Romano, Fontina, and Asiago cheeses)
1/8 teaspoon cayenne pepper
2 packages (9 ounces each) fresh cheese tortellini
Salt

Steps:

  • Melt butter in a heavy large saucepan over medium heat. Add milk and bring to a simmer. Whisk in processed cheese. Gradually whisk in shredded cheeses. Stir until cheeses melt and mixture begins to bubble, about 5 minutes. Whisk in cayenne.
  • Meanwhile, cook the tortellini in a pot of boiling, salted water until just tender, about 4 minutes. Drain. Add tortellini to cheese sauce. Toss to coat. Divide tortellini and sauce equally among the pasta bowls and serve immediately.

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