Type what you have

Ingredients

• ✓ tortellini
• cherry tomato
• pesto
• toothpick

Instructions

1. 1 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 tortellini float to the top, 5 to 6 minutes. Drain and rinse with cold water.
2. 2 Toss tortellini, cherry tomatoes, and pesto together in a large bowl until evenly coated.
3. 3 Skewer 1 tortellini and 1 tomato on each toothpick; arrange on a tray. Keep refrigerated until serving.

By J Scholfield

Ingredients

• ✓ tortellini
• portobello mushroom
• garlic
• butter
• evaporated milk
• parmesan cheese
• black pepper

Instructions

1. 1 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 and the filling is hot, 2 to 3 minutes.
2. 2 Melt butter in a skillet over medium-high heat. Add sliced mushrooms and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove mixture to a small bowl.
3. 3 Add evaporated milk to skillet and heat over medium-low heat until warm. Stir in Parmesan cheese until melted. Add cooked tortellini and toss to coat. Garnish with mushroom-garlic mixture.

By thedailygourmet

Ingredients

• ✓ tortellini
• ground beef
• italian seasoning
• salt
• granulated garlic
• marinara sauce
• tomato
• water
• cabernet sauvignon
• dry red wine
• cream cheese
• mozzarella cheese

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 10 minutes. Add Italian seasoning, salt, and granulated garlic; mix to combine.
2. 2 Stir in marinara sauce, diced tomatoes with liquid, water, and red wine until well combined. Reduce heat to low; add tortellini and cook until warmed through, about 10 to 15 minutes.
3. 3 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
4. 4 Add cream cheese to tortellini mixture and stir gently to blend; sprinkle mozzarella cheese over the surface.
5. 5 Bake in the preheated oven until cheese is melted and golden brown, about 15 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ tortellini
• prosciutto
• olive oil
• white wine vinegar
• garlic
• basil
• oregano
• salt
• black pepper
• gorgonzola cheese
• green bell pepper
• red bell pepper
• red onion

Instructions

1. 1 Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
2. 2 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 and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
3. 3 Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
4. 4 Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

By AUSTAD

Ingredients

• ✓ tortellini
• sweet sausage
• water
• olive oil
• onion
• garlic
• tomato
• tomato paste
• red wine
• oregano
• red pepper
• green bell pepper
• parsley

Instructions

1. 1 Combine sausage links and 1 cup water in a large skillet; bring to a boil, about 5 minutes. Cover, reduce heat, and simmer until juices run clear, about 15 minutes. Drain water from skillet.
2. 2 Cook links in the skillet, stirring frequently, until browned, 2 to 4 minutes. Remove from skillet, cool, and cut into 1/2-inch diagonal slices. Wipe skillet clean using a paper towel.
3. 3 Heat skillet over medium heat; add olive oil. Add onion; cook until tender but not brown, 3 to 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes, tomato paste, wine, oregano, and red pepper flakes. Stir in bell pepper and cooked sausage. Bring to a boil, about 5 minutes. Reduce heat, cover, and simmer until reaches desired thickness, about 20 minutes.
4. 4 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini, reduce heat slightly, and return to a boil. Cook, uncovered, stirring occasionally, until tortellini float to the top, filling is hot, and tender but still firm to the bite, 5 to 10 minutes. Drain. Return tortellini to the warm pot. Stir parsley into sausage mixture; pour sauce over tortellini. Serve immediately.

By wileedog