Baked Tortellini With Red And White Clam Sauce Recipes

BAKED TORTELLINI WITH RED AND WHITE CLAM SAUCE

Steps:

• 1. Preheat oven to 425.
• 2. Spray a 2-quart baking dish with nonstick spray.
• 3. In large bowl, combine tortellini, spaghetti sauce, clams and Parmesan cheese; mix well.
• 4. Spoon into prepared dish.
• 5. Spoon alfredo sauce over top; cover with foil.
• 6. Bake at 425 for 25 minutes.
• 7. Uncover; bake an additional 5 minutes or until hot and bubbly.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
• Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

WHITE CLAM SAUCE

Steps:

• MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT.
• ADD GARLIC AND SAUTE ABOUT 1 MIN.
• QUICKLY BLEND IN FLOUR WITH WIRE WHISK.
• GRADUALLY STIR IN REMAINING INGREDIENTS.
• COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED.
• PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES.
• SPOON CLAM SAUCE OVER PASTA.
• SERVE.
• PASS GRATED PARMESAN CHEESE.

WHITE CLAM SAUCE

Steps:

• Saute the onion in olive oil for about 5 minutes.
• Add in the garlic. If you don't have a garlic press, chop it finely. I love garlic and usually use 3 cloves, but you may only want two.
• Add in remaining ingredients and simmer 5-10 minutes.
• Serve over linguine or your favorite pasta.

THE BEST CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
• In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
• Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
• Spoon the clam sauce over the linguini and serve.

RED AND WHITE TORTELLINI

Steps:

• To make Tomato Sauce:.
• Melt butter and saute garlic and onion until tender.
• Add tomato sauce and bring to boil.
• Reduce heat, cover and simmer 10 minutes.
• Cook tortellini according to package directions.
• To make Mushroom Sauce:.
• Melt butter and saute mushrooms and green onion until tender.
• Sprinkle with flour, and gradually stir in milk.
• Cook and stir over medium heat until mixture thickens to consistency of mushroom soup.
• Remove from heat.
• Stir in parmesan cheese, salt and pepper to taste.
• Add mushroom parmesan sauce to cooked, drained tortellini.
• TO SERVE:.
• Spread tomato sauce over bottom of a large shallow casserole.
• Spoon tortellini mushroom mixture on top leaving a red border of tomato sauce.
• Sprinkle with mozzarella cheese and additional parmesan cheese.
• Place under broiler until cheese is melted and golden.
• Serve immediately.