add 1 lb. of frozen cheese tortellini. Once water comes to a
Saute minced garlic in vegetable oil until slightly browned and fragrant.
Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil. Let simmer for 15-20 minutes.
Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through. DO NOT LET BOIL.
Goes great with side salad and bread.
Cook tortellini according to package instructions. Drain,
Spray a nonstick skillet with non-fat cooking spray.
On medium heat, saute onion and pepper for about 10 minutes.
Stir in chopped broccoli.
Pour in the lemon juice and wine.
Add the tarragon.
Cover and cook over low heat for about 15 minutes.
Prepare tortellini according to package directions while veggies are cooking.
Stir the olive oil and sun-dried tomatoes with the veggie mixture.
Serve over prepared tortellini.
auce. Stir occasionally while the tortellini is cooking to prevent the
Start by defrosting/cooking the cheese tortellini in a pot of boiling
Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.
ender.
Meanwhile, prepare the tortellini mix. Heat a large pot
Prepare the tortellini according to the packages directions.
Cook tortellini according to package directions; drain.
Place Italian dressing, ham, salami, red and green pepper in large plastic food bag. Tightly seal bag.
Turn bag over; place in 13x9-inch pan. Refrigerate, turning occasionally, for 2 to 3 hours; drain.
Thread tortellini, ham, salami, peppers and cheese on toothpicks.
Preheat oven to 250\u00b0.
Deep fry cheese tortellini at 350\u00b0 for 1 to 1 1/4 minutes.
(Do small amounts at a time if using small fryer.)
Place on paper towels to drain.
In large bowl, mix dill weed, oil and dressing mix.
Add tortellini to dill mixture.
Stir gently to coat.
Using a slotted spoon, spread tortellini on cookie sheet and bake 15 minutes, stirring halfway through baking time. Spread out on paper towels and sprinkle with Parmesan cheese. Recipe can be doubled easily.
huge difference!
Cook cheese tortellini according to package instructions; drain
nd set aside.
Cook tortellini according to package directions.
Cook tortellini according to directions, drain.
In the same pan, melt butter.
Stir in the tortellini, parsley and walnuts, toss to coat.
Sprinkle with Parmesan cheese and pepper.
Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
t a boil, add the tortellini and set a timer.
arge pot, boil water for tortellini. Once the water comes to
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
Drain well, and allow tortellini to cool.
Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
Cover and refrigerate until chilled, at least 3 hours or overnight.
Cook tortellini according to package. Drain, keep warm.
Combine rest of ingredients in a small saucepan, bring to a boil. Cover, reduce heat, simmer 5 minutes. Stir in parmesan.
Transfer sauce to serving bowl and add tortellini.
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.