Tortellini Recipes?

Answer 1

Sausage and Tortellini Soup recipe

INGREDIENTS
6 ounces fully cooked smoked sausage, halved
lengthwise and cut into 1/2-inch slices
2 cups pre-shredded coleslaw mix
1 cup loose-pack frozen cut green beans
2 cups fresh sliced mushrooms
2 (14 1/2 ounce) cans Italian-style stewed tomatoes
1 (10 1/2 ounce) can condensed French onion soup
3 cups water
1 (9 ounce) package refrigerated fresh cheese-filled tortellini
Grated Parmesan cheese

METHOD
In a large crock pot, place sausage, coleslaw mix, green beans, mushrooms, undrained tomatoes, soup and water. Cover and cook on LOW for 8 hours. Turn heat setting to HIGH and add tortellini. Cover and cook for 10 minutes longer. Ladle into bowls and sprinkle with grated Parmesan cheese.

Yield: 6 servings

Answer 2

Cheese Tortillini Bake

Ingredients

1 ts butter
1 lb cheese tortellini; cooked
1 recipe bolognese sauce
1 c grated parmigiano-reggiano cheese

Instructions

Preheat the oven to 400 degrees F. Grease a ceramic gratin dish with the butter. Toss the pasta with olive oil, salt and pepper. Line the bottom of the prepared dish with the pasta. Spoon the sauce over the pasta. Sprinkle the cheese over the sauce. Place in the oven and bake for about 8 to 10 minutes or until the cheese is golden and bubbly.

Answer 3

1 LB frozen spinach stuffed tortellini
1 cup frozen peas
4 Tbsp balsamic salad dressing, divided
2 large ripe tomatoes, cut into chunks
1 1/2 cup salad greens
1/2 cup diced sweet onion
DIRECTIONS: Cook tortellini according to package directions, adding peas during the last 30 seconds; drain & place in a large bowl. Add 2 Tbsp of salad dressing, toss gently & allow to cool. Add tomato, greens, onion & remaining salad dressing, toss gently & divide to salad plates


Tortellini Salad
Ingredients


1 pound cheese tortellini, fresh or frozen
1 cup fresh broccoli florets
1 cup fresh parsley, finely chopped
2 Tbs pimiento, chopped
12 ounce jar marinated artichoke hearts, undrained
2 green onions, finely chopped
1 8 ounce jar marinated mushroom caps, drained
2 tsp fresh basil leaves, chopped
2 cloves garlic, finely chopped
1 can black olives, pitted, drained
1/2 pound grape tomatoes
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese
Directions


Cook tortellini as directed on the package. Drain and rinse with cold water.
In a large bowl combine all ingredients, except cheese and tomatoes. Stir gently.
Cover and refrigerate 3-5 hours.
Just before serving add tomatoes and cheese and gently mix.
Note: You can make this salad the day before.

Answer 4

"Hidden Valley Red Pepper Pasta" - 4 to 6 servings

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
1 cup milk
1 cup mayonnaise
2 (9 oz.) pkgs. fresh spinach tortellini; cooked and drained
1 (7.25 oz.) jar roasted red peppers; rinsed, drained and cut into strips
1/2 tsp. dried, chopped basil leaves

In bowl, prepare dressing by combining milk and mayonnaise with dressing mix; mix well. Cover and refrigerate at least 30 minutes to thicken.
Stir together 1 cup prepared dressing, tortellini, peppers and basil in large saucepan; heat thoroughly. (Refrigerate remaining 1 cup prepared dressing for later use.)

Answer 5

Buitoni refirgerated tortellini with purchased alfredo sauce (jarred variety)....add mushrooms if you like them...serve with toasted bread....yum....

Answer 6

go to allrecipes.com!