Best Cheese Tortellini With Cannellini Bean Sauce Recipes

CHEESE TORTELLINI WITH CANNELLINI BEAN SAUCE

Steps:

• Cook tortellini according to package directions. Drain.
• Meanwhile, place the beans and milk in food processor or blender. Cover and process until smooth.
• Transfer to a large skillet. Stir in Parmesan cheese, red pepper, oregano, slat, nutmeg, and pepper. Cook and stir until heated through.
• Serve over drained tortellini.

TORTELLINI BEAN SALAD

Steps:

• Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours. , Just before serving, stir in tomatoes and sprinkle with remaining Parmesan.

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.

SLOW-COOKER ITALIAN TORTELLINI STEW

Steps:

• In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.
• Cover; cook on low setting for 6 to 8 hours.
• About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender.

TORTELLINI WITH CHEESE SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk, and cook until sauce is thickened and smooth. Add salt, pepper, nutmeg, cayenne and cream.
• Remove the sauce from the heat and add the egg yolk, beating vigorously with the whisk. Let cool slightly. Add the cubes of cheese, stirring rapidly with the whisk.
• Meanwhile, bring 3 quarts of water to a boil and add salt. Add the tortellini and cook until tender, about 7 minutes. Drain well. Scatter the tortellini into a baking dish (a dish measuring 13 1/2 by 8 1/2 by 2 inches is ideal) and spoon the cheese sauce on top.
• Sprinkle the grated cheese over the dish and place in the oven. Bake 10 minutes. To obtain a golden glaze on top of the casserole, run it briefly under the broiler until browned.