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Top Rated Tortellini Recipes
A one-pot slow-cooker dish creates a filling, delicious dinner and requires you to do almost nothing.This recipe is courtesy of Betty Crocker.
HOMEMADE TORTELLINI Italian traditional recipe and history
Homemade tortellini is one of the most important recipes of my hometown, Bologna! Along with Bolognese ragù and Lasagne, this recipe is an authentic icon of the Emilian culinary tradition. Here I'm telling you the history, the legend, and the traditional way to make tortellini. Not really easy to prepare, but a masterpiece of the Italian culture!
Use a pack of tortellini to make a speedy lunch or dinner. These stuffed pasta shapes are delicious in a soup or served with vegetables, cheese and sauce.
Tortellini with ricotta, spinach & bacon
This crunchy and creamy pasta is special enough for summer entertaining
Tortellini with pesto & broccoli
A speedy pasta salad with Mediterranean flavours - perfect for packed lunches
A healthy, colourful pasta dish, with melt-in-the-mouth tomatoes
Tortellini & pesto minestrone
This wholesome soup is packed full of greens and takes just 10 minutes to knock up
Simple springtime pasta
Put some spring into your pasta with this light dish, on the table in just 10 minutes
Hearty pasta soup
Do something different with a pack of tortellini. This filling soup is full of fibre and veg, plus it's low in fat. The perfect lunch or supper
Easy pasta bake
Easy to throw together vegetarian pasta bake - just layer together and bake
Green minestrone with tortellini
Add tortellini to this green minestrone soup with leeks, spring veg and peas for a filling lunch or supper. It's a healthy, low calorie choice on cold nights
15-Minute Garlic Butter Tortellini
Looking for a fast but filling pasta dish to make?! This tortellini recipe cooks fast and is stuffed with fillings to keep you going and is sure to be family favorite! It is full of warm, familiar flavors that will compliment any side!
- 1 pkg Tortellini
- 1/4 cup butter
- 1 Tablespoon olive oil
- 3 T minced garlic
- 1 heaping Tablespoon corn starch
- 1 1/2 cups chicken broth
- 1 Tablespoon Italian seasoning
- salt and pepper
- parmesan cheese
- In a saucepan add the butter and begin to melt. Drizzle in the olive oil and then the minced garlic. Cook for a minute or so. Then bring to a boil
- In a container or bowl add the chicken broth. Whisk in the corn starch. Add the mixture to the butter and oil once it begins to boil.
- Add the Italian seasoning and salt and pepper.
- Whisk continually while the cornstarch begins to thicken and a sauce is formed.
- Cook the tortellini according to the directions on the back. Then drain and add the pasta to the sauce.
- Top with parmesan cheese and then serve!
Easy Garlic Alfredo Tortellini
Yield: 4 servings
prep time: 10 minutes
cook time: 10 minutes
total time: 20 minutes
So simple, so easy, and just amazingly creamy. Best of all, it comes together in just 20 min from start to finish!
- 1 (9-ounce) package refrigerated three cheese tortellini
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 1 cup milk, or more, as needed
- 1/2 cup half and half*
- 2 ounces cream cheese, cubed
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- In a large pot of boiling salted water, cook tortellini according to package instructions drain well.
- Melt butter in a saucepan over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 2-3 minutes.
- Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed season with salt and pepper, to taste. Stir in tortellini and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
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Bring a large pot of water to a boil. Add the tortellini and cook until they are tender. This should take 3 to 4 minutes.
Meanwhile, combine the egg and cream in a small bowl and beat well.
Put the frozen peas into a colander in the sink.
When the tortellini is tender, drain into the colander over the peas to thaw them. Return the tortellini and peas to the warm pot you used to cook the pasta. Put the pot on the stove and turn the heat to low.
Add the egg and cream mixture and mix with a large spoon to coat. You could also use tongs to lift the pasta and turn it in the sauce. Add the bacon and the Parmesan cheese and mix again. Serve immediately.
How to Make Italian Sausage Tortellini (Step by Step)
Start by heating a bit of olive oil in a very large (at least 12-inch) skillet. You could also use a Dutch oven.
When the oil is very hot, add the diced onions.
Next you’ll want to immediately add the Italian sausage. See the casing on the sausage here? For a long time I avoided cooking with Italian sausage because I didn’t want to deal with removing the casing. It just seemed like a pain. But I’m going to show you a trick that makes it SO ridiculously easy. Like so, so easy. I wish I had discovered this years ago!!
Just start near the end and squeeze. It comes right out. So easy. You can squeeze it directly into the pan. No muss, no fuss.
Now, I took a picture of me doing this, to show you exactly how easy it is, but let’s just say… It did not go well. It ended up looking…. uh… less than family-friendly. So, needless to say (since my mom reads this blog) I will not be subjecting you to that picture here. However, you’ll not be surprised to learn that I did immediately text it to all my friends and we very maturely dissolved into a fit of uncontrollable giggles.
It was pretty bad. Kevin just shook his head and rolled his eyes, but I could tell he was mortified.
ANYWAY. Hopefully the picture above is sufficient. It really is easy.
Oh, and I’m sorry I said “squeeze” while pointing at a sausage. SORRY.
Please still make this recipe.
Use a spatula to break up the sausage into bite-sized pieces. I made mine about meatball size here, but you can them chop them up to any size you want, even crumbles.
Cook, stirring occasionally, until the sausages are browned.
Add the garlic and stir for 30 seconds until fragrant.
How To Make Baked Cheese Tortellini
Prep &ndash Start by preheating your oven to 350 degrees F. You&rsquoll also want to give your baking dish a shot of cooking spray.
Tortellini &ndash While you&rsquore prepping the sauce, cook the tortellini according to the directions on the package. Pro Tip: If you want to save yourself a headache use one of these one of these spill stoppers while boiling the pasta to keep it from boiling over.
Roux &ndash Melt your butter in a large skillet and then whisk in the flour. Let it cook for about 3 minutes or until it turns golden brown and starts to bubble.
Sauce &ndash When the roux is ready, slowly whisk in the chicken broth. Be sure to stir it constantly to prevent lumps from forming in the sauce. Allow the sauce to thicken slightly and then slowly whisk the milk in a little at a time. Bring the mixture nearly to a simmer and let the sauce thicken. Then stir in some salt and pepper to taste.
Easy Cheesy &ndash Remove the skillet from the stove and then stir in the sharp cheddar cheese and Dijon mustard. Stir it in until the cheese has melted.
Bake To The Heat &ndash Put the skillet back on the stove and stir in the cooked chicken and cooked tortellini. Leave it on the stove until it is heated throughout.
Transfer & Topping &ndash Pour everything into your baking dish. Then in a small bowl, combine the melted butter with both types of bread crumbs and the Parmesan cheese to make the topping. Finally, sprinkle the mixture evenly over the top of the tortellini.
Bake &ndash Cook the tortellini for about 20-25 minutes. The bread crumbs should be golden brown and the sauce bubbling.
Simple Pantry Ingredients
This Tuscan Tortellini takes everyday ingredients and melds it together into something special. In every bite, you’ll get tender, cheesy tortellini simmered in a savory sauce peppered with incredible flavors. Robust Italian flavors shine through with tomatoes, garlic, onions, garlic, sausage, spinach, and Parmesan cheese.
Routinely stock your pantry with broth – chicken, beef, vegetable are all great to have on hand. We use broth all the time for recipes like Instant Pot Chicken and Dumplings and One-Pot Stuffed Pepper Soup.
A few cans of diced tomatoes and a jar or two of your favorite tomato based pasta sauce always come in handy, not just for this tortellini dish, but also for dishes like Perfect Pasta Primavera.
You’ll find that keeping your freezer stocked with some ground sausage is super convenient, and an airtight roll of ground sausage can last a long time in the freezer. We love having a bag of frozen cheese tortellini, as well as frozen cheese ravioli on hand in our freezer they’re great for quick and easy family meals.
Don’t forget that freshly shredded parmesan cheese also freezes superbly, giving you ready access to it anytime you need it, including Homemade Spaghetti nights.
All your favorite Italian flavors are tossed into one big pan. It’s comfort food with big, bold flavors – a dinner that’s destined for regular rotation.
Best Tortellini Recipes - Recipes
I've been putting my newly organized spice jars and pantry door shelving system to work by getting back to consistently cooking and creating some family favorites on the regular for my people. They love when that happens. *wink*
If you've been looking for the perfect tortellini pasta salad recipe, you can stop now.
I've got you covered.
This one is full of flavor, savory and really packs a punch when it comes to hitting all of the marks for a dish that is satisfying yet slightly sophisticated.
This recipe is hands-down my absolute favorite and has been for the last. oh. 7 years or so.
If you've been around the blog awhile. it may look familiar.
which it should because I posted the recipe back in 2012.
BUT. since that post, I've made a few tweaks to it that I think make it absolute perfection.
And trust me when I say, this dish is so delicious it'll quickly become your favorite go-to recipe
when you are looking to impress your guests or feed a crowd.
So. sit back. enjoy a few pics of this delicious pasta salad and then add it to your "must try" list!!
Everyone I've ever made it for LOVES it and always asks for the recipe.
I'm so happy to share this delicious recipe with you. and hope you'll try it!
Just promise me you won't show up with it at the next potluck if you know I'll be in attendance because I will more than likely show up with this pasta too! But then again, that would mean more pasta for everyone so I guess that's actually a really good thing! Ha!!