Best 4 Cheese Tortellini With Tomatoes And Corn Recipes

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Indulge in a culinary journey with our delightful Cheese Tortellini with Tomatoes and Corn recipe! This delectable dish combines the pillowy softness of cheese tortellini with the vibrant flavors of tomatoes, sweet corn, and aromatic herbs. Savor the richness of the creamy cheese filling enveloped in tender pasta, complemented by the tangy sweetness of tomatoes and the subtle crunch of corn. This versatile recipe offers three variations to suit your taste preferences: a classic tomato sauce, a creamy tomato sauce, and a refreshing pesto sauce. Whether you prefer a traditional Italian flavor or a burst of fresh herbs, these variations guarantee a satisfying meal. Prepare to tantalize your taste buds with this easy-to-follow recipe, perfect for a quick and flavorful weeknight dinner or a special occasion feast.

Let's cook with our recipes!

CHEESE TORTELLINI WITH SUMMER VEGGIES



Cheese Tortellini with Summer Veggies image

An easy tortellini recipe! Made with rich cheese tortellini, fresh sautéed zucchini, tomatoes, corn, and onion, and it's all coated in an herby marinara sauce. Quite easily a perfect summer dish!

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 12

20 oz. refrigerated three cheese tortellini
2 Tbsp extra virgin olive oil
1 medium yellow onion, (chopped (1 1/2 cups))
2 ears corn, (kernels cut from cobs (about 2 cups))
2 cups (12 oz) grape tomatoes
2 medium (12 oz total) zucchini, (sliced into half moons about 1/4-inch thick)
3 garlic cloves, minced ((1 Tbsp))
1 1/4 cups marinara sauce ((half of a 24 oz jar))
Salt (and freshly ground black pepper)
1/2 cup finely shredded parmesan cheese, (divided)
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil to cook tortellini, cook tortellini a minute shy of cook time according to directions on package. While water is coming up to a boil it's a good time to prep and cook the vegetables.
  • In a 12-inch saute pan or deep skillet heat olive oil over medium-high heat.
  • Add onion and saute 3 minutes. Add corn and saute 2 minutes more.
  • Add tomatoes then saute 3 minutes. Add zucchini and garlic and saute until veggies are tender and many of the tomatoes have burst, about 6 to 8 minutes longer (note that during this period it's about the right time to add the tortellini to pot of boiling water so they finish up at the same time).
  • Drain the tortellini while reserving about 1/4 cup of the pasta water.
  • Transfer tortellini and the marinara sauce to the pan with veggies. Cook and toss until tortellini is tender about 1 to 2 minutes. If needed add a splash of pasta water to thin.
  • Season with salt and pepper to taste. Toss in 1/4 cup parmesan, the basil and the parsley.
  • Serve right away topping individual servings with remaining 1/4 cup parmesan.

Nutrition Facts : Calories 406 kcal, Carbohydrate 58 g, Protein 17 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 34 mg, Sodium 803 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving

HEARTY CHEESE TORTELLINI



Hearty Cheese Tortellini image

This is an easy, wonderful recipe that is simple enough for an everyday meal but good enough for company. It makes a large amount, so it feeds plenty of people. I serve it with steamed broccoli covered in a cheese sauce and fresh bread.-Christine Eilerts, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 7

1/2 pound bulk Italian sausage
1/2 pound lean ground beef (90% lean)
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (9 ounces) refrigerated cheese tortellini
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through. , Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted.

Nutrition Facts : Calories 388 calories, Fat 14g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 908mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 3g fiber), Protein 24g protein.

TORTELLINI SALAD WITH CORN



Tortellini Salad With Corn image

Provided by Florence Fabricant

Categories     easy, quick, pastas, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound cheese tortellini
Cooked kernels from 3 ears of corn
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
4 tablespoons minced fresh basil
1/2 cup finely chopped fresh tomato pulp
4 sun-dried tomatoes, minced
3 tablespoons minced fresh scallions
Salt and freshly ground black pepper

Steps:

  • Boil the tortellini until done. Drain, then rinse in cold water and drain again well.
  • Mix tortellini with corn and lemon peel.
  • Beat lemon juice and olive oil together, pour over the tortellini and toss gently.
  • Add basil, tomato pulp, sun-dried tomatoes and scallions. Season to taste with salt and pepper. Allow to marinate briefly before serving.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 24 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 312 milligrams, Sugar 2 grams

SKILLET TORTELLINI WITH CORN AND CRISPY ROSEMARY



Skillet Tortellini With Corn and Crispy Rosemary image

You can have cheesy pasta, juicy corn, fried rosemary and loads of bacon in just 20 minutes, with the use of just one skillet. Fresh store-bought tortellini are a boon to quick meals, especially when they're cooked directly in the sauce instead of a big pot of water. But it's the trifecta of salty bacon, sweet corn and rosemary that makes this pasta substantial enough for cool nights yet fresh enough for summer - which is to say, it's great for any time at all. To incorporate a green vegetable, add one that can cook in three to five minutes along with the pasta, such as halved snap peas, thinly sliced asparagus or broccolini, or spinach, or eat the pasta alongside a light salad of greens or crunchy vegetables.

Provided by Ali Slagle

Categories     dinner, easy, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 thick bacon slices, cut crosswise into 1/2-inch-thick pieces
5 rosemary sprigs
2 tablespoons unsalted butter
16 to 20 ounces refrigerated cheese or cheese-and-spinach tortellini or tortelloni
Kosher salt (such as Diamond Crystal)
Black pepper
Kernels from 4 ears of corn, cobs scraped of their milk and reserved (or use 4 cups frozen and thawed kernels)

Steps:

  • Place the bacon, 4 of the rosemary sprigs and 1 tablespoon butter in a large (at least 12-inch) nonstick or well-seasoned cast-iron skillet. Set over medium-high. When sizzling, cook, stirring often, until the bacon is golden and the rosemary is crisp, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon and rosemary to a paper towel-lined plate.
  • Drain all but about 1/4 cup bacon fat from the skillet and add the tortellini, arranging it in a single layer. Set over medium heat and cook, without stirring, until browned underneath, 2 to 4 minutes. Add 1 1/2 cups water, the remaining rosemary sprig, 1 teaspoon salt and 1 teaspoon pepper. Stir to combine, scraping up browned bits from the skillet. Cover with a lid or baking sheet and cook until the pasta is tender, 3 to 5 minutes.
  • Add the corn kernels, corn milk and remaining tablespoon of butter. Stir until the butter melts and glazes the pasta and the corn is warmed through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.
  • Divide pasta among 4 plates or bowls, then top with the bacon. Crumble the fried rosemary needles over the plates by rubbing them between your fingers. Eat right away.

Tips:

  • Choose fresh, ripe tomatoes: This will ensure the best flavor for your sauce.
  • Don't overcrowd the pan: When cooking the tortellini, be sure to give them enough space so they can cook evenly.
  • Season to taste: Add salt, pepper, and other seasonings to your taste.
  • Serve immediately: This dish is best served hot and fresh.

Conclusion:

This cheese tortellini with tomatoes and corn is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover tomatoes and corn. The creamy cheese sauce and the sweet tomatoes and corn make this dish a delicious and satisfying meal. So, gather your ingredients and give this recipe a try!

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