CREAMY BROCCOLI TORTELLINI PASTA BAKE
This Creamy Broccoli Tortellini Pasta Bake makes an tasty weeknight dinner any day of the week. My whole family loves this easy vegetarian meal!
Provided by Jenn Laughlin - Peas and Crayons
Categories Main Dish
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Measure out all your ingredients and set aside.
- Bring a medium pot of water to a light boil. Reduce heat to medium and add your fresh tortellini. After 1 minute, add your broccoli to the pot. Cook for 2-3 minutes or until broccoli is bright green and al dente and pasta is tender. Drain and set aside.
- Using the same (now empty) pot, melt butter over medium heat. Once melted, add the flour in slowly, whisking with a metal whisk constantly for 2 minutes while it bubbles and darkens in color. This roux will thicken our sauce.
- Pour heated milk into the butter-flour mixture and whisk well. Bring to a light boil, whisking constantly for 1 minute or until the mixture has thickened.
- Remove from heat and add salt, pepper, basil, and garlic powder. Working in 2-3 batches, add half the gruyere cheese and all of the parmesan cheese, whisking in between each batch to gently melt the cheese. Add pasta and broccoli and mix to coat.
- Transfer mixture to a medium baking dish and sprinkle with remaining gruyere cheese. Top with foil and bake at 375°F on the center rack for 15 minutes.
- Uncover and top with crushed crackers. Bake an additonal 5 minutes to crisp the cracker coating and serve right away while hot and bubbly!
- Any additonal salt and pepper may be added to taste as well as an optional topping of crusehed red peper flakes for a kick!
Nutrition Facts : Calories 538 kcal, Carbohydrate 43 g, Protein 27 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 94 mg, Sodium 799 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
TORTELLINI ALFREDO WITH BROCCOLI & MUSHROOM
I was looking to add my veggies to a pasta dish and needed to use up my heavy cream and decided to experiment with this recipe. It came out pretty good, hope you like it. If you think this is too much food, you can alter the dimensions. I always like to double my recipes so I have leftovers
Provided by Dizdezi
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil water and cook tortellini according to package. Add frozen brocolli to the boiling water when you add pasta and cook until pasta is ready.
- In another non-stick pan, use olive oil cooking spray and add mushrooms and cook until soft.
- Add mushrooms to the tortellini and brocolli and top with sauce below.
- For sauce:.
- Melt butter in a large pan, saute garlic until golden (do not let it brown).
- Add cream, parsley & black pepper.
- Stir with a wisk to blend well, cook until the sauce starts to thicken.
- Gradually add cheese stirring until cheese is melted.
- Remove from heat.
- Serve over pasta and top with grated cheese of your choice (pecorino romano & parmesan work very well with this dish).
Nutrition Facts : Calories 600.3, Fat 42.2, SaturatedFat 25.5, Cholesterol 157.9, Sodium 515.4, Carbohydrate 39.7, Fiber 2.9, Sugar 2, Protein 18.2
CREAMY MUSHROOM TORTELLINI ALFREDO
This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.
Provided by fabeveryday
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
- Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
- Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.
Nutrition Facts : Calories 934.2 calories, Carbohydrate 79.1 g, Cholesterol 180.3 mg, Fat 57.1 g, Fiber 5.7 g, Protein 32.1 g, SaturatedFat 32.5 g, Sodium 1266.3 mg, Sugar 6.8 g
MUSHROOM TORTELLINI ALFREDO
Refrigerated tortellini is good quality, and oh so suitable for a quick and easy weeknight meal. Alfredo sauce is rich, velvety, and indulgent, but it's worth the splurge occasionally, and you'll look like a super chef.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- 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, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
- Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
- Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
- Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.
Nutrition Facts : Calories 1115.8 calories, Carbohydrate 67.1 g, Cholesterol 292.5 mg, Fat 81.7 g, Fiber 4.2 g, Protein 33.8 g, SaturatedFat 49.5 g, Sodium 1090.9 mg, Sugar 4.8 g
BROCCOLI AND TORTELLINI ALFREDO
Four ingredients and 20 minutes are all you need to put a delicious pasta dinner on the table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 4
Steps:
- Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl.
- Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally.
- Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 420, Carbohydrate 29 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 1 g
TORTELLINI ALFREDO
Refrigerated tortellini, ham, mushrooms and peas are treated to a mild homemade Alfredo sauce in this fast fix Chris Snyder shares. "When we're having company, I prepare this dinner shortly before guests arrive, put it in a casserole dish and keep it warm in the oven," notes the Boulder, Colorado reader.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 579 calories, Fat 45g fat (27g saturated fat), Cholesterol 161mg cholesterol, Sodium 812mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
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