Tortellini And Garden Vegetable Bake Recipes

TORTELLINI BAKE

Steps:

• Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, yellow squash, onion, red pepper and seasonings until vegetables are crisp-tender. , Drain tortellini; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish. , Bake, uncovered, at 375° until heated through, about 20 minutes. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

VEGGIE-TORTELLINI CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook tortellini as directed on package, adding zucchini and carrot during last minute of cooking time; drain.
• Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Cook garlic and mushrooms in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Sprinkle with flour, salt and pepper; cook and stir 1 minute. Gradually add broth, stirring constantly until sauce thickens slightly. Add cream cheese; cook and stir until melted. Stir in tomatoes, bell pepper and basil.
• Place tortellini mixture in baking dish. Top with mushroom-cheese sauce. Sprinkle with cheese. Cover; bake 30 minutes. Uncover; bake 10 minutes longer or until bubbly.

TORTELLINI WITH FRESH VEGETABLES

Steps:

• Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
• Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
• Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
• Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

CHEESY BAKED TORTELLINI WITH VEGETABLES

Steps:

• Pre heat the oven at 400 F
• Heat the oil in a large non stick skillet and saute onions on high heat until glassy, about 2 minutes.
• Add the rest of the vegetables and roast for 10 minutes until just a little soft but still crunchy.
• Meanwhile cook the tortellini. Bring 60 oz water to a rolling boil and add tortellini. Boil for about 2 minutes (3-4 if the pasta was frozen). When ready, strain through a sieve and discard the water.
• In another non stick skillet, add the cooked tortellini, olive oil and the pasta sauce.
• Add all the herbs, salt and pepper and cook on high for about 2 minutes.
• Add salt and pepper to taste (you might not even need to add salt)
• Transfer the roasted vegetables and the cooked tortellini to a large baking dish.
• In a medium bowl, whisk the eggs until foamy.
• Add the sour cream and whisk to incorporate well.
• Pour the sour cream mixture over the veggie and tortellini and mix to coat.
• Bake for 20 minutes or until the top gets a golden crust

TORTELLINI AND GARDEN VEGETABLE BAKE

Steps:

• Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
• Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
• Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.
• Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier.