Tortellini With Four Cheese Alfredo Sauce Recipes

EASY CHEESE TORTELLINI ALFREDO

Steps:

• In large bowl, combine Alfredo pasta sauce, water, basil and pepper; mix well with wire whisk. Stir in tortellini and broccoli. Spoon into ungreased 11x7-inch (2-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered for 45 minutes.
• Uncover baking dish; stir well. Sprinkle croutons evenly over top. Cover; bake an additional 15 to 20 minutes or until bubbly and thoroughly heated.

CREAMY TORTELLINI ALFREDO

Steps:

• Fill a stockpot with water and let it come to a boil. Then generously salt it and add 18-20 ounces of cheese tortellini. Cook for about 3 minute
• In the meantime, melt 1/4 cup of unsalted butter in a large saucepan over medium heat.
• Then stir in 1 ounce of cream cheese using a whisk.
• Once the cream cheese is melted, add 2 minced garlic cloves. Stir for about 15 seconds.
• Then pour in 2 cups of heavy whipping cream. Let the cream come to a simmer, then remove from the heat and stir in 1 cup of freshly grated Parmesan.
• Season with salt and paper to taste. Lastly, add in 1/4 teaspoon crushed red pepper flakes and 2 tablespoons chopped parsley.

TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

TORTELLINI ALFREDO WITH FRESH SPINACH

Steps:

• Fill a large pot with 2 quarts water and 1 teaspoon salt and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 10 to 12 minutes.
• Meanwhile, heat cream cheese, milk, butter, 1/4 cup Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper in a large saucepan over medium heat; stir until cheeses have melted and sauce is smooth, 5 to 7 minutes. Reduce heat to low, add spinach, and stir occasionally until spinach has wilted, about 3 minutes.
• Drain tortellini, add to the sauce, and stir to combine. Garnish with tomato and remaining Parmesan cheese.

TORTELLINI WITH FOUR-CHEESE ALFREDO SAUCE

Steps:

• 1. In a large pot of boiling salted water, add 1 pound tortellini pasta and cook as the label directs, stirring occasionally.
• 2. Melt butter over medium heat; whisk in cream and nutmeg. Bring to a simmer. Add cooked, drained pasta and toss, adding up to 1/2 cup pasta water if needed.
• 3. Stir in the four cheeses and add baby spinach. Stir until spinach is wilted. Season with salt and pepper to taste.

TORTELLINI ALFREDO

Steps:

• Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
• Whisk in the flour. Gradually add the half and half, whisking constantly.
• Bring the sauce to a gentle boil, then reduce heat to low.
• Slowly sprinkle in the cheeses, continuing to whisk. It will continue to thicken as it simmers.
• Bring a pot of water to a boil and add the broccoli. Cook for 2 minutes.
• Add the tortellini and cook for 4 minutes. (Confirm cooking time on package.)
• Drain the tortellini and broccoli and add to the Alfredo sauce, stir to combine.
• Garnish with parsley and serve!

TORTELLINI ALFREDO

Steps:

• Add bacon to a large skillet over medium-high heat and cook until crispy, about 5 minutes. Remove from pan and set aside, reserving drippings in the skillet.
• Reduce heat under skillet to low. Add olive oil and garlic to drippings in the skillet. Cook and stir until garlic becomes aromatic, no more than 1 minute. Add mushrooms to skillet and sprinkle with kosher salt. Cook until mushrooms soften and turn brown, 5 to 8 minutes. Add white wine to the skillet and simmer until mushrooms are cooked fully, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, for about 4 minutes. Add peas and continue cooking until tortellini float to the top and the filling is hot, 2 to 3 minutes more. Drain and set aside.
• Add Alfredo sauce and black pepper to the skillet with the fully cooked mushrooms and stir completely. Simmer for 10 minutes. Add cooked tortellini and peas to the skillet and stir gently until well coated. Crumble cooked bacon slices on top and serve in bowls.

TORTELLINI WITH PUMPKIN ALFREDO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg, cook, stirring, 1 minute.
• Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
• Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed.
• Divide among bowls and top with more cheese and parsley.