Cheesy Tortellini With Meatballs Recipes

EASY BAKED TORTELLINI AND MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• In an oval or 9 x 13" baking dish, defrost the meatballs in the microwave according to package instructions.
• To the defrosted meatballs add the tortellini, marinara sauce, and diced tomatoes. Toss together well to coat the pasta and meatballs completely.
• In a small bowl, stir together the ricotta cheese, Italian herbs, and garlic salt. Drop small dollops of the ricotta cheese mixture evenly over the top of the pasta. Top the pasta evenly with the shredded mozzarella cheese.
• Bake at 350 for 30-35 minutes or until the cheese is completely melted. Cool for 5-10 minutes before serving. Top each serving with shredded Parmesan cheese, if desired.

CHEESY BAKED TORTELLINI

Steps:

• Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
• Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

SLOW-COOKER MEATBALLS AND TORTELLINI

Steps:

• In large bowl, mix Meatball ingredients. Shape mixture into 12 round meatballs.
• In 6-quart slow cooker, mix diced tomatoes, tomato paste, broth, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add meatballs to slow cooker.
• Cover and cook on High heat setting 3 hours or on Low heat setting 6 hours or until meatballs are completely cooked through.
• Add tortellini; cover and cook 10 to 15 minutes or until soft.
• Serve meatballs and tortellini with Parmesan cheese and basil.

CHEESY TORTELLINI WITH MEATBALLS

Steps:

• Cook tortellini in large sauce pan according to package directions.
• Spray a medium saute pan with PAM.
• Place meatballs in saute pan and cook over medium high heat until lightly browned. Stirring frequently.
• Add tomatoes and chili sauce.
• Stir and continue cooking until hot and bubbly, about 5 minutes.
• Add olives.
• Drain tortellini and return to pan.
• Add meatball-tomatoe mixture to tortellini.
• Stir and cook over medium heat until bubbly.
• Stir in mushrooms and cook about 5 more minutes.
• Add cheeses and stir well.
• Continue cooking until melted through.
• Serve warm.

TORTELLINI SOUP WITH MEATBALLS

Steps:

• Set a large stockpot over medium heat. Add extra-virgin olive oil, garlic, carrots, celery, bay leaf, and thyme. Gently cook and stir until fragrant, 5 to 7 minutes. Pour in chicken broth and add parsley stems. Add Parmesan cheese, kosher salt, and pepper. Bring soup to a boil, about 5 minutes. Reduce heat and allow to simmer while you make the meatballs.
• Heat 1 tablespoon olive oil in a saute pan over medium heat. Add onion and cook until softened and browned, about 10 minutes.
• Transfer cooked onion to the bowl of a food processor. Add sausage, egg, parsley, Parmesan cheese, and thyme. Season meatball mixture with salt and pepper.
• Add remaining olive oil to the skillet and warm over medium heat until just smoking. Use a small scoop to drop meatball mixture onto the skillet. Cook meatballs, turning frequently, until golden brown, 10 to 15 minutes.
• Drop frozen tortellini into simmering soup and cook until they float, 3 to 5 minutes. Add browned meatballs to soup and return to a simmer. Season with salt and pepper. Serve soup in shallow bowls with a shower of Parmesan cheese, olive oil, and parsley.

CHEESY ITALIAN TORTELLINI

Steps:

• Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
• Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
• Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

CROCK POT CHEESE TORTELLINI AND MEATBALLS WITH VODKA SAUCE

Steps:

• Combine all ingredients except cheese in crock pot.
• Cook on low for 6 hours.
• Serve in bowls topped with cheese.
• Can also serve with garlic bread and a salad.