Best Three Cheese Tortellini Recipes

GARLIC SHRIMP WITH THREE CHEESE TORTELLINI

Steps:

• Prepare pasta according to package directions.
• Heat large skillet over medium-high heat; cook shrimp, oil and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
• Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.

THREE CHEESE TORTELLINI WITH SAUSAGE, FENNEL AND TOMATO CREAM

Steps:

• Cook tortellini according to directions, reserving ½ cup water.
• Brown sausage in a large nonstick skillet, stirring occasionally, 7 minutes. Add fennel, shallots and pepper flakes, stirring until softened, 4 minutes. Add wine; simmer until evaporated slightly, 3 minutes.
• Add half & half and marinara; simmer, 5 minutes. Add tortellini, Parmesan, basil and fennel fronds. Stir to coat. Adjust sauce with reserved pasta water.
• Divide into serving bowls.
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THREE-CHEESE TORTELLINI WITH CREAMY ITALIAN SAUSAGE MARINARA

Steps:

• In a large, heavy stockpot or dutch oven, brown the Italian sausage, breaking it up to the consistency you desire.
• Add the onions and cook until they are soft. Drain the grease from the pot.
• Add garlic, crushed tomatoes, tomato paste, water, basil, oregano, parsley, marjoram, sugar, salt, pepper, and rosemary (if desired). When adding the water, consider how long you will be simmering. The water helps to merge the flavors, but you do not want the sauce to be too thin. If you will be simmering your sauce for a shorter amount of time, add less water. Stir all these ingredients together and bring to a slow boil.
• Stir in red wine.
• Simmer on low for at least an hour. Then add the cheeses and the heavy cream. Stir well, until the cream and cheeses are well blended into the sauce. Stir occasionally while the tortellini is cooking to prevent the sauce from sticking and to prevent the cream from scorching.
• Bring water to a boil in another pot for the tortellini. Add a little olive oil to prevent the tortellini from sticking. Once the water comes to a boil, add the tortellini. Cook according to the package directions.
• I usually reserve some of the sauce for spaghetti for another day -- I add some sauteed mushrooms then. I try to ration the sauce to the amount of tortellini. If you like lots of sauce, use all the sauce. But if not, save some for another pasta dish. It freezes well. At my house, it never lasts long enough to freeze!

THREE CHEESE TORTELLINI

Steps:

• In a large mixing bowl, combine alfredo sauce, tortellini, half of the Italian blend cheese, parmesan cheese and garlic powder.
• Pour the mix into a greased glass baking dish.
• Sprinkle remaining cheese on top.
• Bake at 350 for about 20 minutes, or until cheese is golden brown.

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.

THREE CHEESE TORTELLINI WITH TOMATO & BASIL SAUCE

Steps:

• Cook Tortellini according to package directions. In sauce pan, heat pasta sauce, half cheese, cream, stewed tomatoes & mushrooms, 5 minutes until hot. Drain pasta. Combine with sauce. Sprinkle with remaining Romano cheese. Serve with Salad & assorted breads.

CHICKEN AND THREE CHEESE TORTELLINI

Steps:

• Mix olive oil, lemon juice, garlic powder, Italian seasoning, and pepper in a bowl. Microwave for 1 minute.
• Cut chicken into strips or pieces. Dip each chicken strip/piece into mixture.
• Cook chicken in a skillet over medium to medium-high heat.
• Meanwhile, boil tortellini al dente (follow package directions) for about 7 minutes.
• Meanwhile, preheat oven to 500 degrees. Cook (lightly salted) tomatoes on aluminum pan for 5 minutes or until they pop.
• Drain tortellini. Add tomatoes, chicken, and feta cheese.

THREE CHEESE TORTELLINI WITH PESTO SHRIMP AND ASPARAGUS

Steps:

• Pre-heat oven to 425 degrees F. Line baking sheet with parchment paper.
• Cook tortellini according to package instructions. Reserve ¼ cup of pasta water. Drain pasta and set aside.
• While tortellini is cooking, toss asparagus with 1 teaspoon olive oil and season with salt and pepper to taste. Place asparagus on parchment lined baking sheet and roast for 10 minutes, or until asparagus is tender.
• In a large sauté pan, heat remaining olive oil (1 tablespoon) over medium heat. Add garlic and cook for 60 seconds, or until fragrant.
• Add shrimp and cook until bright pink and opaque, about 3-5 minutes on each side.
• Add asparagus, sun dried tomatoes, tortellini, pesto, and 3-4 tablespoons reserved pasta water and toss to combine until evenly coated.
• Serve hot and option to garnish with shredded parmesan cheese and freshly cracked black pepper.

ITALIAN WEDDING SOUP WITH THREE CHEESE TORTELLINI RECIPE - (4.5/5)

Steps:

• 1.Combine all ingredients in the crockpot. 2.Turn on high for 1 hour and then low for 3 more hours. 3. Stir occassionally

THREE CHEESE TORTELLINI

Steps:

• If using dr mushrooms cook for 10 min in warm water, drain & set aside. Cook Tortellini according to pkg directions. In med skillet saute garlic in oil for 2 min, med heat, until slightly golden. Add mushrooms, saute 3 min over med heat, remove garlic. Stir in cream, season with salt & pepper, simmer 1-2 min or until thickened. Toss Tortellini with sauce & simmer 1-2 min. Garnish with parsley.