Best Cheese Tortellini With Broccoli Tomatoes And Garlic 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!

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.

CHEESE TORTELLINI WITH BROCCOLI, TOMATOES, AND GARLIC

Steps:

• Bring a large pot of salted water to a boil. Heat 1 tablespoon butter in a large skillet over medium. Add broccoli and garlic; season with salt and pepper. Cook, tossing occasionally, until broccoli is crisp-tender, 6 to 8 minutes (if skillet gets too dry, add a little water).
• Cook tortellini in boiling water until al dente. Drain, reserving 1/2 cup pasta water; return tortellini to pot. Add broccoli mixture, tomatoes, and remaining 2 tablespoons butter; season with salt and pepper, and toss gently to combine. Gradually, add enough reserved pasta water to create a sauce that lightly coats tortellini. Serve immediately.

BROCCOLI & TORTELLINI

Steps:

• Cook tortellini in a large pot of boiling water until tender but firm (about 5 min).
• Add broccoli and cook until tender (about 3 min).
• Drain.
• In a large saucepan or Dutch oven, combine tomatoes, garlic, oregano, salt and pepper.
• Bring to a boil, reduce heat and simmer, stirring occasionally, until sauce has thickened slightly (about 10 min).
• Add green onions and cook 2 more minutes.
• Add sauce to pasta/broccoli mixture and toss together.
• Sprinkle with Parmesan and serve.

BROWNED BUTTER THREE-CHEESE TORTELLINI AND BROCCOLI

Steps:

• In 4-quart Dutch oven, cook and drain tortellini as directed on package; cover to keep warm.
• Meanwhile, microwave broccoli as directed on package.
• In same Dutch oven, melt butter over medium-high heat, stirring frequently. Cook 2 to 5 minutes longer, stirring often, until butter stops foaming and browned bits form at bottom of pan. Remove from heat.
• Stir sage, garlic, lemon peel and salt into browned butter. Gently fold in cooked tortellini and broccoli.

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.

TORTELLINI WITH BROCCOLI AND CREAMY TOMATO SAUCE

Steps:

• Cook tortellini until cooked.
• Cook broccoli florets in the microwave for 1 - 2 minutes, or until cooked.
• In a large saucepan, heat spaghetti sauce over medium heat, Add Cream cheese and stir until melted. Stir in tortellini mixture, tomatoes and pepper to taste.
• Serve with parmesan cheese grated on the top.

HEARTY CHEESE TORTELLINI

Steps:

• In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through. , Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted.

CHEESE TORTELLINI PRIMAVERA

Steps:

• In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water., Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth., Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally., Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese.