1. How To Cook Refrigerated Cheese Tortellini from Trader Joe's
Want to cook something with fresh tortellini? Learn how to cook refrigerated tortellini from Trader Joe’s, or Whole Foods, or any grocery store. Learn the basics to cook tortellini for pasta dishes and pasta salads. You can even use frozen or dried tortellini with this guide. Let’s get to making some perfectly al dente tortellini.
|10 oz pasta (cheese tortellini)|
|1 tsp salt (optional)|
|1/2 tsp olive oil (optional)|
|2 cups tomato sauce (optional)|
|1. Add a large pot of water to a burner on the stove. Set the temperature of the burner on high heat. Medium-high is alright, too. But don’t set it to medium, it will take too long to boil and won’t stay hot enough to cook the Trader Joe’s tortellini to the time specified. Add a pinch of salt to the water and bring it to a boil.|
|2. cook cheese tortellini|
|3. Cook Trader Joe’s cheese tortellini for the LOWEST number of minutes directed, letting it boil to the lowest number indicated. So if the packaging says 4-6 minutes, let it cook for 4 minutes, then use a spoon to take out one piece of tortellini. Transfer the one tortellini to a cutting board and cut it with the side of a fork. It will easily cut if it’s done. It will be very hot, but you take a bite to make sure it is fully cooked. You want it cooked to al dente. If it’s not cooked, let the tortellini pasta boil on the stove for another minute, then check again. When the pasta is cooked to your liking, strain the pasta from the water.|
|4. toss in pasta sauce|
|5. Don’t rinse Trader Joe’s tortellini. Immediately add butter, pesto, or tomato sauce. If you’re using Trader Joe’s tortellini for pasta salad, immediately toss the cooked pasta with olive oil to prevent it from sticking. Set aside.|
2. Baked Tortellini
Baked Tortellini is loaded with cheese tortellini, ground beef, marinara sauce, and mozzarella cheese for an effortless pasta dinner that the whole family will love!
Categories: Main Course
|1 pound ground beef|
|3 large cloves garlic (minced)|
|1/2 teaspoon garlic powder|
|3/4 teaspoon dried basil|
|1/2 teaspoon dried parsley|
|1/4 teaspoon dried oregano|
|1/4 teaspoon dried thyme|
|Pinch of crushed red pepper flakes (optional)|
|Salt and freshly ground black pepper (to taste)|
|1 (24-ounce) jar marinara/pasta sauce|
|1 (22-ounce) package frozen cheese tortellini|
|8 ounces mozzarella cheese (grated (about 2 cups))|
|2 tablespoons grated Parmesan cheese|
|1. Preheat oven to 350°F. Grease a 3-quart baking dish and set aside.|
|2. In a large pot set over medium heat, brown ground beef and garlic until meat is no longer pink, breaking it up and stirring frequently. Drain fat. Season meat with garlic powder, dried basil, dried parsley, dried oregano, dried thyme, crushed red pepper flakes (if desired), and salt and freshly ground black pepper, to taste.|
|3. Stir pasta sauce into cooked ground beef. Pour frozen tortellini into a colander and run under warm water for a minute to slightly thaw. Drain and stir tortellini into meat sauce.|
|4. Remove pot from heat and stir in half of the grated mozzarella. Transfer tortellini/meat sauce into the prepared baking dish. Top with remaining grated mozzarella and sprinkle with grated Parmesan. Cover with foil and bake for 20 minutes. Remove foil and bake for about 20 minutes more, or until hot and bubbly.|
3. Tortellini Pasta Salad
Cheese tortellini, fresh veggies and tangy Italian dressing come together for a fresh and flavorful Tortellini Pasta Salad in 15 minutes. Note: It is nice to let the sauce absorb into the salad for at least an hour before you serve it. The longer it sits, the stronger the flavor. I like to make this a day ahead.
Categories: Side Dish
|1 1/2 pounds cheese tortellini (I use Kirkland)|
|20 oz roasted red pepper Italian dressing (or your favorite Italian style dressing)|
|1 tsp. coarsely ground black pepper|
|1 red bell pepper (diced)|
|1/2 English cucumber (sliced)|
|1/2 shallots (sliced (can use all of the shallot for more onion flavor))|
|15 black olives (sliced, can sub green)|
|1/2 cup grated Parmesan cheese (can sub other hard cheese)|
|basil leaves for garnish (optional)|
|1. Cook tortellini according to package directions; drain and rinse under cold water. Place in a medium bowl.|
|2. While tortellini is cooking, cut up the vegetables.|
|3. Whisk together dressing and black pepper. To drained pasta add the dressing mixture, bell pepper, cucumber, and onions. Carefully toss to combine.|
|4. Cover and chill until ready to serve. The longer it marinates, the stronger the flavor is. Garnish with cheese and basil leaves.|
4. Easy Garlic Alfredo Tortellini
So simple, so easy, and just amazingly creamy. Best of all, it comes together in just 20 min from start to finish!
|1 9-ounce package refrigerated three cheese tortellini|
|2 tablespoons unsalted butter|
|3 cloves garlic (minced)|
|1/4 teaspoon crushed red pepper flakes|
|2 tablespoons all-purpose flour|
|1 cup milk (or more, as needed)|
|1/2 cup half and half*|
|2 ounces cream cheese (cubed)|
|1/4 cup freshly grated Parmesan cheese|
|Kosher salt and freshly ground black pepper (to taste)|
|2 tablespoons chopped fresh parsley leaves|
|1. In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.|
|2. Melt butter in a saucepan over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute.|
|3. Gradually whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 2-3 minutes.|
|4. Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in tortellini and gently toss to combine.|
|5. Serve immediately, garnished with parsley, if desired.|
5. Cheese Tortellini in Garlic Butter Sauce
An easy, delicious recipe for Cheese Tortellini in a simple garlic butter sauce with basil. Keep it warm in a crockpot for a party appetizer, or serve up in a big bowl for a comforting weeknight meal in 15 minutes or less.
|32 ounces chicken broth|
|2 tablespoons cornstarch ((see note 2))|
|1 (16 ounce) package frozen cheese tortellini ((see note 3))|
|4 tablespoons butter ((see note 4))|
|2 cloves garlic (minced)|
|2 teaspoons dried basil|
|1/4 cup Parmesan cheese (for garnish)|
|Fresh basil (chiffonade, for garnish, optional)|
|1. In a large pot, bring 2 1/2 cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini float to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165ºF. Drain completely.|
|2. Meanwhile, whisk together remaining 1 1/2 cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.|
|3. Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.|
|4. Pour into a serving dish and garnish with Parmesan cheese and fresh basil, if desired.|
6. Creamy Five Cheese Tortelloni
A delicious creamy white sauce with butter, minced garlic, parmesan cheese, Italian seasoning, salt, and pepper that is mixed with five cheese tortelloni pasta.
|3 lb 5 cheese tortelloni|
|4 tbsp salted butter|
|2½ tsp minced garlic|
|1/2 tsp Italian seasoning|
|1/2 tsp table salt|
|1/4 tsp ground black pepper|
|1 cup 40% heavy whipping cream|
|1/4 cup grated parmesan cheese|
|1/3 cup additional parmesan cheese|
|1. In a large frying pan, on medium heat, stir the butter, minced garlic, Italian seasoning, salt, and ground black pepper for about 1 minute until the butter is melted.|
|2. Add the heavy whipping cream and grated parmesan cheese to the butter and garlic mixture.|
|3. Turn the heat to medium-high. Cook the heavy whipping cream for 2 to 3 minutes until the cream mixture starts to thicken. Then reduce the heat back to medium.|
|4. Cook the tortelloni according to instructions.|
|5. Add the tortelloni to the cream sauce.|
|6. Sprinkle 1/3 cup of parmesan cheese over the tortelloni, then stir.|
|7. Cook on medium heat until the parmesan cheese has melted and the tortelloni is heated through.|
7. Cheesy Skillet Tortellini with Meat Sauce
This hearty one-pot Cheesy Skillet Tortellini with Meat Sauce takes only about 30 minutes to put together. No need to boil the tortellini, just add it to the simmering sauce and it will cook up perfectly tender and delicious.
|2 tablespoons olive oil|
|1/2 cup chopped white or yellow onion|
|1 teaspoon minced garlic|
|1/2 pound lean ground beef|
|14.5 ounces petite diced tomatoes|
|1 8 ounce can tomato sauce|
|1 cup low-sodium beef broth|
|1 teaspoon Italian seasoning|
|1/2 teaspoon salt (, or to taste)|
|fresh ground black pepper (, to taste)|
|24 ounces refrigerated cheese tortellini|
|1 1/2 to 2 cups shredded fresh mozzarella cheese|
|1/4 cup shredded or shaved Parmesan cheese|
|1. Add oil to a 12-inch skillet (with a lid) and place over MEDIUM heat. Cook onion and garlic in olive oil till tender.|
|2. Add ground beef. Cook, stirring, to break up the beef, until no longer pink. Drain off excess grease from the pan. Return the pan to the heat and add diced tomatoes, tomato sauce, beef broth and seasonings. Add tortellini, stirring well to combine. Increase heat and once the sauce comes to a boil, reduce heat to LOW, cover skillet, and simmer for 15 minutes.|
|3. Remove cover and sprinkle with mozzarella and Parmesan, cover skillet, and simmer for another three or four minutes, just until cheese has melted.|
|4. Remove from heat and serve.|
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