Tortellini With Chili Tomato Sauce Recipes

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TORTELLINI WITH TOMATO-CREAM SAUCE



Tortellini with Tomato-Cream Sauce image

This tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying dish. -Barbra Stanger, West Jordan, Utah

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 package (16 ounces) frozen cheese tortellini
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 459 calories, Fat 33g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 835mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

TORTELLINI WITH CHILI-TOMATO SAUCE



Tortellini With Chili-Tomato Sauce image

My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. I'm not sure what publication this is from but it's really good. You can use canned jalapenos if you don't have fresh.

Provided by loof751

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 (9 ounce) packages fresh tortellini (meat-filled)
2 tablespoons pine nuts
1 tablespoon olive oil
2 tablespoons chopped jalapeno peppers
1 teaspoon minced garlic
1 (16 ounce) can diced tomatoes, undrained
1/2 cup heavy cream
1/2 cup sliced black olives

Steps:

  • In a large pot of boiling water, cook tortellini according to package directions. Drain and rinse with warm water, then transfer to a serving bowl and keep warm.
  • Put pine nuts in a medium saucepan and shake gently over medium heat until lightly browned. Transfer to a small bowl.
  • Heat oil in the same saucepan over medium-high heat. Add jalapenos and garlic and saute, stirring often, 2 minutes.
  • Add tomatoes and their liquid. Bring to a full boil, then reduce heat and boil gently for about 5 minutes.
  • Boil heavy cream in a small saucepan for about 3 minute, or until reduced by half. Stir into the tomato sauce.
  • Pour sauce over tortellini; sprinkle with pine nuts and olives.

Nutrition Facts : Calories 594.1, Fat 28.5, SaturatedFat 12.4, Cholesterol 94.3, Sodium 926.7, Carbohydrate 67.2, Fiber 4.6, Sugar 4.5, Protein 19.6

TORTELLINI WITH GARLICKY TOMATO SAUCE



Tortellini with Garlicky Tomato Sauce image

Cooking frozen tortellini (or any frozen stuffed pasta) in your slow cooker is a revelation. Something magical happens with the pasta, cheese, and tomato sauce- and you get that from-scratch, baked pasta deliciousness with way less work.

Categories     Dinner,Lunch

Time 5h15m

Yield 8 servings

Number Of Ingredients 12

2 tsp(s) Olive oil
6 small Uncooked zucchini trimmed and diced
1 medium slice(s) Uncooked onion(s)
2 clove(s), large Garlic clove(s) minced
1.5 cup(s) Store bought marinara sauce
0.5 tsp(s) Kosher salt (or to taste)
0.5 tsp(s) Crushed red pepper flakes
0.25 tsp(s) Black pepper (or to taste)
8 cup(s) Fresh baby spinach tightly packed, about 1 pound
6 cup(s) Frozen cheese tortellini without sauce about 18 ounces
0.5 cup(s), shredded Part-skim mozzarella cheese diced, divided
6 leaf/leaves Fresh basil optional

Steps:

  • In a large heavy nonstick skillet over medium-high heat, warm oil. Add zucchini and onion and cook, stirring frequently, until lightly browned, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce, salt, red pepper flakes, and black pepper.
  • Add spinach in batches, adding more as each batch wilts. Reduce heat to medium and cook, covered, stirring once or twice, 3 minutes.
  • Spoon 2 cups marinara-spinach mixture into a 6-qt slow cooker. Place half of tortellini on top, forming even layer. Repeat with another 2 cups marinara-spinach mixture and remaining tortellini. Spoon remaining marinara-spinach mixture on top and sprinkle with 1/4 cup mozzarella. Cover and cook until tortellini are tender, about 5 hours on Low. Sprinkle with remaining 1/4 cup mozzarella. Garnish with basil leaves, if desired.
  • Per serving: 1 1/3 cups

Nutrition Facts : Calories 89 kcal

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