Best Mikeys Cheese Tortellini With Roasted Red Pepper Sauce Recipes

MIKEY'S CHEESE TORTELLINI WITH ROASTED RED PEPPER SAUCE

Mikey's Cheese Tortellini With Roasted Red Pepper Sauce image

I came up with this easy time-saver when I was trying to expand my picky son's palatte, and he still loves it. I've also served it to my non meat eating niece, who kept picking out the red peppers and she loved it as well.

Provided by Cookin-jo

Categories Low Cholesterol

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs cheese tortellini, prepackaged (or approximate. the large one plus a small is what I usually use)
1 tablespoon olive oil
1 large onion
1 (10 ounce) jar red peppers (or 3 red peppers, roasted and peeled)
1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can diced tomatoes
2 teaspoons dried basil or 2 tablespoons fresh basil, chopped

Steps:

Fill a large pot with hot water and set to boil on stove/cooktop.
Heat the olive oil on medium heat in a large deep pan, and dice the onion while the oil heats.
Add the onions to the pan and stir occasionally -- at the same time dice the red peppers.
When your hot water is at a boil, add the tortellini and set a timer.
Add the red peppers, crushed peppers and dried basil to the onions, stir, and let saute gently for 1 minute.
Add the tomatoes and basil to the sauce and bring to a boil. Reduce the heat and let it reduce. If you use fresh basil, add it a minute before serving.
Drain tortellini well, and put back in the pot and cover. Check the sauce for desired consistency.
Add sauce to the tortellini, plate and serve with fresh grated parmesan cheese.

SHRIMP, TORTELLINI & SPINACH

Shrimp, Tortellini & Spinach image

Enhance your tortellini and spinach with a dose of tasty shrimp. Shrimp, Tortellini & Spinach features garlic red pepper sauce and fresh basil.

Provided by My Food and Family

Categories Pasta

Time 20m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

Ingredients

1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 cup KRAFT Italian Roasted Red Pepper Dressing
2 cloves garlic, minced
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp
1 pkg. (6 oz.) baby spinach leaves
1/4 cup chopped fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, heat dressing in large skillet on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.
Drain pasta. Add to skillet with basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.
Serve topped with cheese.

Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

TORTELLINI IN ROASTED RED PEPPER SAUCE

Tortellini in Roasted Red Pepper Sauce image

I made this recipe up for my husband who loves roasted red peppers. You can roast your own peppers if you have a gas stove or you can broil or grill them. When you are short on time, the peppers in a jar work great.

Provided by clownes

Categories Savory

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces tortellini
8 ounces roasted red peppers (2 whole peppers, roasted and inner removed)
1 1/2 cups half-and-half
2 tablespoons sour cream
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup grated parmesan cheese

Steps:

Cook tortellini following directions on package, drain and put in serving dish. While pasta is cooking, add drained red peppers, half and half, sour cream, corn starch, salt and pepper in blender and blend untill smooth. Heat sauce on stove top or in microwave until hot (should thicken a bit with cooking). Add to hot pasta and serve. Garnish with half cup grated parmesean cheese.

Nutrition Facts : Calories 459.7, Fat 21.7, SaturatedFat 12.6, Cholesterol 83.2, Sodium 1448, Carbohydrate 47.5, Fiber 2.3, Sugar 1.1, Protein 19.7

ROASTED RED PEPPER SAUCE WITH CHEESE TORTELLINI

Roasted Red Pepper Sauce With Cheese Tortellini image

Make and share this Roasted Red Pepper Sauce With Cheese Tortellini recipe from Food.com.

Provided by IngridNL

Categories Peppers

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

8 red peppers
1 clove garlic
1 cup dry white wine
1 lb cheese tortellini
12 black olives, sliced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon salt
1 tablespoon sugar
fresh ground black pepper, to taste
3/4 cup basil leaves, sliced into strips
1 cup thinly sliced hard goat cheese
1 cup parmesan cheese
crusty bread

Steps:

Slice the red peppers into quarters.
Roast the red peppers in the oven under the grill, skin side up.
After the peppers have blackened, remove them from the oven and place them in a paper bag to cool.
The steam will cause the skin to lift off more easily.
After the peppers have cooled, remove the skin.
Put the peppers and the clove of garlic in a food processor and"cream" them until the sauce is quite fluid.
Put the pepper mixture and the cup of wine in a pan on high heat.
Once this mixture starts to boil, reduce the heat to low and allow to simmer for about 30-50 minutes, until it has reduced to about half.
Boil water for the tortellini and cook til al dente, drain.
Add the olive oil, lemon juice, salt, sugar, and black pepper to the mixture.
(Add more lemon juice if you want the sauce to be tangier).
Bring the pepper mixture to a boil and add olives.
Cook for 30 seconds or so.
Stir in the basil.
Add the sauce to the drained tortellini.
To serve, place tortellini on a plate, and sprinkle the goat's cheese strips over it.
Sprinkle parmesan over it.
Serve with crusty bread to mop up the juice, and savor!