Yield 6 servings Number Of Ingredients 13 Steps:
Preheat oven to 375ºF (190ºC). Add a teaspoon of olive oil to a heavy saucepan and brown the beef over medium-high heat. Season with salt and pepper. Mix in the dried herbs. Move beef to one side of the hot pan and add in onions. Stir to soften, then add garlic. Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. Taste and season with salt and pepper as necessary. Remove from heat. Spoon a thin layer of meat sauce in the bottom of a casserole dish. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese. Bake for 15-20 minutes, or until cheese is melted and bubbling. Cool for several minutes and serve. Enjoy!
Time 25m Yield 4 Number Of Ingredients 10 Steps:
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 are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water. Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes. Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated. Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.
Time 25m Yield 6 servings (2 quarts). Number Of Ingredients 9 Steps:
In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. , Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.
Time 40m Yield 12 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. Cook tortellini according to package directions. , Meanwhile, in a large skillet, saute mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm. , In same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese until smooth. Drain tortellini; place in a large bowl. Stir in mushroom mixture and spinach. Add cheese sauce and toss to coat. , Transfer to a greased 13x9-in. baking dish; sprinkle with mozzarella cheese. Cover and bake 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Time 35m Yield 5 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Cook pasta according to package directions. In large skillet add ground beef. Add soup mix, garlic powder, and Italian seasoning to ground beef. Mix well. Cook until no longer pink. Drain. Add pasta. Fold mushroom soup gently into meat mixture. Pour into sprayed 8 x 8-inch square baking dish. Sprinkle bread crumbs over top. Drizzle with melted margarine. Bake at 350°F for 20 minutes or until bread crumbs are browned.
Time 35m Yield 4 Number Of Ingredients 13 Steps:
Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl. Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini. Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened. Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.
More about “beef mushroom soup tortellini casserole recipes”
Time 1h Yield 6 serving(s) Number Of Ingredients 11 Steps:
In large pot over medium-low heat, combine olive oil, carrots, celery and garlic. Cover pot and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Raise heat to medium, add tomato paste and stir 1 minute. Add mushrooms, broth, sherry, if using, thyme, salt and 2 cups water. Cover and bring to a boil. Add tortellini and cook 4 minutes or until tender. Makes 8 cups.
