Best Spinach Cheese Tortellini Recipes

CHEESE TORTELLINI WITH ITALIAN SAUSAGE AND MUSHROOM-SPINACH CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
• Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
• Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
• While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.

CHEESE TORTELLINI WITH CREAMY TOMATO AND SPINACH SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
• Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
• Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.

SPINACH CHEESE TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add the spinach and tomato; cook and stir for 3 minutes. Stir in the remaining ingredients., Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Drain tortellini; add to skillet. Cook 2-3 minutes or until bubbly.

SPINACH CHEESE TORTELLINI WITH ZUCCHINI, MOZZARELLA AND TOASTED ALMONDS

Steps:

• Prepare pasta according to package directions. Drain, reserving 1/2 cup cooking water. While pasta is cooking, prepare zucchini mixture.
• Heat oil in large skillet over medium-high heat. Add zucchini and garlic; cook, stirring frequently, for 3 to 4 minutes or until zucchini starts to turn golden. Season with salt and pepper.
• Add pasta, reserved cooking water and mozzarella cheese to skillet; toss to coat. Serve garnished with grated lemon peel and sliced almonds.

CHEESE AND SPINACH TORTELLINI PASTA SALAD

Steps:

• 1. Cook 1 bag of Barilla's Cheese and Spinach Tortellini, drain and allow to cool.
• 2. Add in salt and pepper to taste, chopped basil, and italian dressing. BE SURE NOT TO OVERCOAT.
• 3. add parmesan cheese and mix well!
• 4. Pour into a nice bowl and allow to sit in refridgerator overnight or for at least 2 hours.
• 5. Be sure it is cooled before serving.

CHICKEN & SPINACH CHEESE TORTELLINI RECIPE - (3.9/5)

Steps:

• In a large, oven proof skillet over medium heat, simmer the cream cheese with chicken broth for 7-8 minutes, whisking constantly until well blended. Season with salt, pepper, and creole seasoning. Meanwhile, cook the tortellini as directed on package then drain in a colander. Preheat oven to 400°F. Add spinach to the cream cheese sauce and simmer for another 4-5 minutes. Stir in the tortellini and chicken. Pour into a 11 x 17" casserole dish or an oven proof skillet. Sprinkle the shredded cheese on top. Place the casserole dish in the oven and bake for about 7-8 minutes, just until the cheese melts. Serve immediately and enjoy!

3 CHEESE TORTELLINI/ROASTED PEPPER/ZUCCHINI & SPINACH

Steps:

• Bring a large pot of water to a boil.
• Cook Tortellini according to directions on package.
• While Tortellini cooks:.
• Sauté onion in oil for 5 minutes in a large skillet over medium heat.
• Add zucchini and pepper, cook for 3 minutes.
• Season with salt & crushed red pepper, if desired.
• Add red peppers and baby spinach and sauté for 1 additional minute.
• Drain Tortellini and mix with sauce in skillet.
• Stir in tomatoes and serve
• Parmesan cheese for serving, if desired.

CHEESE TORTELLINI W/ CREAMY TOMATO SAUCE & SPINACH

Steps:

• 1. Prepare tortellini according to package. Drain
• 2. In a large skillet; combine the tomatoes ( undrained ), sauce, garlic, spinach, salt and pepper. Over medium heat, bring mixture to a boil. Stirring occasionally.
• 3. In a separate bowl; mix cream, milk and flour with a whisk till smooth. Pour milk mixture into the tomato mixture, also adding parmesan cheese. Cook until bubbling again, then reduce heat and simmer about 3 minutes until thick.
• 4. Add cooked tortellini and stir to fully coat with sauce. Remove from heat and let cool 5 minutes to further thicken sauce. Add hot pepper flakes if using now.
• 5. I serve with a salad and garlic toast. Enjoy!

CHEESE TORTELLINI WITH A CREAMY TOMATO AND SPINACH SAUCE

Steps:

• Bring a large pot of water to a boil. While you are waiting for the water to boil, heat the extra virgin olive oil in a large skillet on medium high heat. Add the onion, season with salt and pepper and cook for about 5 minutes, until the onions are tender and slightly golden. Add the garlic to the center of the pan, and cook for another 30 seconds or so. If you want the sauce to have a bit of heat, add some red pepper flakes at this point too. Deglaze the skillet with the vodka, scraping to get all the brown bits off the bottom of the skillet. If you would prefer not to use the vodka, simply omit it from the recipe. You do not need to substitute anything for it. Cook on high heat until the vodka has reduced and there is barely any of the liquid left in the skillet. Add the tomatoes to the skillet, season with salt and pepper, reduce the heat to low and cook for about 5-7 minutes. Add the spinach to the skillet, increase the heat to medium high and cook for 1-2 minutes, just until the spinach starts to wilt. Pour in the heavy cream and add most of the Parmesan cheese, reserving a small portion to garnish the plates with. Stir to combine and turn off the heat. Meanwhile, when the water boils, add the tortellini and cook for 2 minutes only. Drain the tortellini from the water and add the pasta to the sauce. Serve the tortellini and sauce with fresh herbs and more Parmesan cheese.

CHEESE TORTELLINI WITH FRESH SPINACH CREAM SAUCE

Steps:

• Bring 21/2quarts lightly salted water to a boil in a covered 4 1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook until tender, according to package directions. While water comes to a boil and the tortellini cooks, make the sauce: Chop the bacon into small pieces and set aside. Slice the tomatoes in half and set aside. In an extra-deep 12-inch skillet with a lid, heat the oil over medium heat. Add the bacon and the prewashed spinach to the pan and cover. Cook, covered, for 1 to 2 minutes, then toss, cover and cook for an additional minute or until the spinach just wilts. Add the garlic and tomatoes and stir and cook for 1 minute. Reduce heat to low and add the half-and-half. Heat on very low until the pasta is ready. (Do not boil the sauce or it will curdle.) If the sauce becomes too thick, add up to 2 tablespoons of pasta water and stir well. Drain the pasta and add it to the pan. Sprinkle the Parmesan cheese over the tortellini and toss with the sauce. To serve, divide among six pasta bowls and top with additional Parmesan cheese, if desired.

CHEESE TORTELLINI WITH SPINACH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Put cauliflower in a large bowl. Drizzle olive oil over the cauliflower and toss to coat; spread onto a baking sheet and season with salt and pepper.
• Roast in preheated oven until browning along the edges, 25 to 30 minutes.
• Bring vodka sauce to a simmer in a saucepan over medium heat. Reduce heat to low, add spinach, cover the pot, and cook at a simmer, stirring occasionally, until the spinach wilts, 5 to 7 minutes.
• Bring a large pot of lightly salted water to a boil; add frozen tortellini and cook at a boil until the tortellini float to the surface and the filling is hot, 6 to 8 minutes. Drain and transfer to a large bowl.
• Gently stir cauliflower into the tortellini. Pour warm sauce over the mixture and toss to coat.

CHEESE TORTELLINI WITH SPINACH & GOAT CHEESE

Steps:

• In a large pot, boil water for tortellini. Once the water comes to a boil, add salt if desired and cook pasta.
• In the meantime, put the pesto, spinach, goat cheese, lemon zest & juice in a large serving bowl.
• Drain the tortellini and add to the serving bowl.
• Add about ¼ cup of the cooking water and toss.
• Goal is to melt the cheese and pesto, but not to make a watery sauce.
• The sauce should really cling to the pasta, so be careful NOT to add TOO MUCH water.
• Grind some pepper over the top.
• Taste, adjust seasonings and serve.

TORTELLINI SALAD WITH FETA CHEESE AND BABY SPINACH

Steps:

• Dressing - in food processor or blender 2 cloves garlic 1 Teaspoon dried oregano 1 Tablespoon tomato paste 6 Tablespoons balsamic vinegar Salt, Pepper to taste 1/4 cup olive oil - add to ingredients if food processor while running to emulsify

CHEESE TORTELLINI SOUP WITH CANNELLINI & SPINACH

Steps:

• Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, sauté until the onion is softens and the flavors meld together, about 3 minutes.
• Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes.
• Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute.
• Ladle soup into bowls. Serve with Parmesan cheese on the side.

CHEESE TORTELLINI WITH BEANS AND SPINACH

Steps:

• Drain and rinse beans; leave in colander.
• Prepare tortellini according to package directions. When cooked, drain over the beans and leave both to drain.
• Heat 1 tablespoon oil in a skillet; add sweet red peppers, garlic and Italian seasoning.
• Cook 3-5 minutes until the peppers are tender.
• Add reserved olive oil, beans and tortellini. Toss to combine. Cook over medium heat until heated through.
• Add spinach, toss to combine. Cook just until spinach begins to wilt.
• Top with parmesan cheese.

CHEESE TORTELLINI SOUP W/ KIELBASA, WHITE BEANS, SPINACH RECIPE - (4.6/5)

Steps:

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the kielbasa, garlic, onion, thyme, and red pepper flakes and saute until browned, about 12 minutes. ( I threw the garlic in after about 8 minutes of cooking.. didn't want it to burn.) Add the broth and tomatoes and bring to a boil . Reduce heat to low and simmer for 15 minutes. Add the beans and tortellini to the soup. Simmer until the pasta is just tender to the bite, about 10 minutes. Stir the spinach into the soup and turn off the heat; let stand for about 2 minutes. Ladle the soup into bowls and sprinkle with Parmesan cheese before serving. ** Please note , add tortellini at another time if you aren't going to eat this all right away. It will become mushy if stored and absorbs some of the soup. I recommend boiling it as needed al dente, then throwing it in the soup for a couple of minutes.