Best 4 Confetti On A Plate Italian Garden Tortellini Recipes
In the realm of Italian cuisine, where flavors dance and traditions intertwine, there's a dish that embodies the essence of a vibrant garden bursting with color and freshness – Italian Garden Tortellini. Picture plump tortellini pillows, delicately filled with a symphony of herbs, cheeses, and succulent meats, swimming in a vibrant sea of pesto sauce. This delectable dish is a symphony of textures and flavors, offering a harmonious blend of earthy, nutty, and aromatic notes. From the classic pesto alla Genovese to the vibrant sun-dried tomato pesto, each recipe featured in this article promises a unique culinary journey. Whether you prefer the simplicity of a traditional tortellini soup or the indulgence of a tortellini salad brimming with fresh vegetables, there's a recipe here to tantalize your taste buds and transport you to the heart of Italy. Get ready to embark on a culinary adventure with our curated collection of Italian Garden Tortellini recipes, each one a masterpiece of flavor waiting to be savored.
Check out the recipes below so you can choose the best recipe for yourself!
CHEESY BAKED TORTELLINI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
- Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
MARINATED GARDEN TORTELLINI SALAD
Italian colors and flavors top the bill in this pretty pasta salad, with convenient prepared tortellini and frozen broccoli florets.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 3h20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook tortellini as directed on package to desired doneness, adding broccoli during last minute of cook time. Drain; rinse with cold water to cool. Drain well.
- Meanwhile, in large bowl, mix remaining ingredients.
- Add cooked tortellini and broccoli to salad; toss gently to coat. Cover; refrigerate at least 3 hours to blend flavors. Stir gently before serving.
Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 7 g, TransFat 0 g
CONFETTI ON A PLATE - ITALIAN GARDEN TORTELLINI
In the blue-collar towns where I grew up the Italians were known for their colorful, productive gardens where they raised large amounts of food on tiny, urban plots. This colorful pasta dish, loaded with just-picked summer vegetables, is a tribute to that memory. But if fresh vegetables and herbs are not available you can use frozen veggies or dried herbs (1/3 as much). The recipe can easily be halved or doubled and it holds well for potlucks and picnics. Feel free to adjust the amounts and types of vegetables to use the fresh, seasonal items you have on hand. The goal is a colorful variety of flavors.
Provided by 3KillerBs
Categories Cheese
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Brown ground beef and drain excess grease. Set aside.
- Heat olive oil in a large, heavy-bottomed, ovenproof pan.
- Saute green and wax beans, zucchini and yellow squash, onions, herbs, and eggplant/peppers (if using them), on medium-high heat until about half cooked.
- Reduce heat to medium. Add tomatoes and heat until tomatoes get sort of wilted and juicy, stirring occasionally.
- Add browned, ground beef and bring to a gentle simmer. If the amount of juice seems inadequate (plum or grape tomatoes are less juicy than the canning and slicing types), add about 1/2 cup V8, tomato juice, or beef stock. But don't make it too wet or the tortellini will get mushy and unappealing.
- Remove from heat. Toss with hot tortellini.
- Stir in the Parmesan and half the Mozzarella. Top with remaining Mozzarella.
- Bake at 350F for 20-30 minutes or until the cheese bubbles and starts to brown.
- This is a meal in one casserole but, as with many pasta dishes, a salad of Italian greens and a loaf of crusty bread would add the final polish.
- Suitable for OAMC. Treat it as you would treat lasagna.
CONFETTI SPAGHETTI
It's not uncommon for folks to go back for second helpings of this hearty main dish when I share it at church potluck suppers. The combination of ground beef, noodles, cheese and a zippy tomato sauce is a crowd-pleaser. -Katherine Moss, Gaffney, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients. Drain spaghetti; add to beef mixture. , Transfer to a greased 13x9-in. baking dish. Cover and bake 30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 424mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
Tips:
- For a vegetarian version, use vegetable broth instead of chicken broth and omit the prosciutto.
- If you don't have any tortellini, you can use another type of pasta, such as penne or rotini.
- To save time, you can use a pre-made pesto sauce.
- If you don't have any fresh herbs, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh herbs.
- Don't overcook the tortellini. It should be cooked al dente, or slightly firm to the bite.
Conclusion:
This Italian Garden Tortellini is a quick and easy weeknight meal that is sure to please the whole family. It's packed with fresh vegetables and herbs, and the pesto sauce adds a delicious touch of flavor. Plus, it's a great way to use up any leftover tortellini. So next time you're looking for a simple and tasty pasta dish, give this recipe a try.
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