Skip to main content

Cheesy Baked Tortellini


Cheesy Baked Tortellini

Source: Instrupix

Ingredients:
1 20 oz. container refrigerated tortellini
1 lb ground beef
1 jar pasta sauce
8 oz cream cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese

Directions:
Cook the pasta according to the package. Drain and set aside. Meanwhile, brown the ground beef with seasoning of your choice. Drain the grease on paper towels and return the meat to the pan. Add the sauce and cream cheese to the meat. Heat the mixture over medium heat and stir until the cream cheese is melted. Pour the sauce over the tortellini and stir gently to combine. Pour mixture into a greased 9"x13" dish. Sprinkle with mozzarella and parmesan. Bake at 350 for about 20 minutes. Broil for an additional 2-3 minutes to brown the cheese.

Comments

Popular posts from this blog

Lemon Bundt Cake with Cream Cheese Icing

  Source:  Southern Crush at Home Cake Ingredients: 1 box lemon cake mix 3.4 oz. package lemon pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil 1/4 cup fresh lemon juice 1/4 cup water Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup unsalted butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 45 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the vanilla. Spread or pipe the icing over the cake.

Tortilla Soup

Tortilla Soup Ingredients: 4+ corn tortillas, sliced into small strips vegetable oil 1 onion, diced 1/2 teaspoon minced garlic 1 can chicken broth 1 can vegetable broth 1 can water 1 can Rotel tomatoes 1 can black beans, rinsed and drained frozen corn, to taste 2-3 chicken breasts, cooked and chopped salt, to taste cheddar cheese, grated, for serving sour cream, for serving Directions: In a Dutch oven, heat 2 tablespoons vegetable oil. Add onion and cook for about 5 minutes or until onion is translucent. Add garlic and cook for 30 seconds. Add 4 tortillas, stir and cook until tortillas are soft and breaking apart. Add broths, water, Rotel and beans and simmer for about 1 hour. Add chicken and corn and cook until heated through. While soup cooks, heat a small amount of oil in a skillet over medium to low heat. Add tortilla strips to be used as a topping. Stir and cook until crisp. Sprinkle with salt to taste. Serve soup with cheese, sour cream and crisp tort

Swedish Meatballs

  Source:  The Magical Slow Cooker Ingredients: 2 tablespoons cornstarch 2 tablespoons water 3 cups beef broth 32 oz. frozen meatballs 10.5 oz. can cream of mushroom soup .87 oz. package brown gravy mix 2 tablespoons Worcestershire sauce 1 1/2 tablespoons dried parsley 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup sour cream rice or egg noodles for serving Directions: In a small bowl, whisk the cornstarch and water until smooth. Add it to the slow cooker along with the broth and stir to combine. Add the meatballs and then top with soup, gravy mix, parsley, garlic powder and onion powder. (Do not add sour cream yet.) Stir until combined. Cook on high for 3 hours or low for 5 hours. Add the sour cream and stir to combine. Serve over rice or egg noodles.