Tortellini Broccoli Bake Recipes

CREAMY BROCCOLI TORTELLINI PASTA BAKE

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!

CREAMY TORTELLINI-BROCCOLI BAKE

Steps:

• Heat oven to 350°F.
• Mix pasta sauce and milk until blended.
• Reserve 3/4 cup cheese for later use. Combine remaining cheese with all remaining ingredients in large bowl. Add pasta sauce mixture; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 20 min. Stir tortellini mixture. Top with reserved cheese; bake 5 min. or until melted.

TORTELLINI BROCCOLI BAKE

Steps:

• In a large bowl, combine the tortellini, broccoli, pimientos and onion; set aside. In a large saucepan, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and nutmeg. Gradually stir in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese until melted. Fold in broccoli mixture., Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until hot and bubbly, stirring twice. Top with remaining Parmesan. Cover and let stand for 5 minutes or until cheese is melted.

TORTELLINI AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Wash broccoli and cut into bite size pieces.
• Cook broccoli in boiling water for 4 to 5 minutes and drain.
• Cook tortellini according to package directions and drain.
• Mix broccoli and tortellini together and set aside.
• In a medium size pan heat butter until melted.
• Stir in flour salt and pepper.
• Mix chicken broth and milk together and add slowly to flour/butter mixture.
• Cook and stir until thickened.
• Spray and 9 x 13 baking dish with non-stick cooking spray.
• Layer in pan: 1/2 tortellini broccoli mixture, 1/2 the white sauce, 1/2 the American cheese slices and 1 can of tomatoes.
• Repeat layers and top with Parmesan cheese.
• Cook, uncovered, for 45 minutes or until bubbly and hot.

BROCCOLI CHEESE TORTELLINI

Steps:

• In a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes or until broccoli is crisp-tender. Meanwhile, cook tortellini according to package directions. , Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture is thickened, stirring occasionally. , Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese.