Best 6 Baked Tortellini With Red And White Clam Sauce Recipes

SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

LINGUINI WITH WHITE CLAM SAUCE

Steps:

• Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

BAKED TORTELLINI WITH ITALIAN SAUSAGE

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 tortellini float to the top and filling is hot, about 10 minutes. Drain and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, breaking into bite-sized pieces as it cooks. Drain and discard grease, but do not rinse or clean the skillet. Place cooked sausage into a 9x13-inch baking dish.
• Heat the same skillet over medium heat. Cook and stir onion until slightly browned and tender, 5 to 7 minutes. Add bell peppers, zucchini, and squash; reduce heat to low, cover, and cook until vegetables are crisp-tender, 3 to 5 minutes. Pour in diced tomatoes, Neufchatel cheese, Italian seasoning, salt, and pepper. Heat until combined and smooth, about 5 minutes.
• Pour cooked tortellini into the baking dish with sausage. Add vegetable mixture and stir gently to combine. Drizzle with marinara sauce; top with shredded Parmesan cheese.
• Bake in the preheated oven until cheese is golden, 25 to 30 minutes. Let cool 5 minutes before serving.

RED AND WHITE TORTELLINI

Steps:

• To make Tomato Sauce:.
• Melt butter and saute garlic and onion until tender.
• Add tomato sauce and bring to boil.
• Reduce heat, cover and simmer 10 minutes.
• Cook tortellini according to package directions.
• To make Mushroom Sauce:.
• Melt butter and saute mushrooms and green onion until tender.
• Sprinkle with flour, and gradually stir in milk.
• Cook and stir over medium heat until mixture thickens to consistency of mushroom soup.
• Remove from heat.
• Stir in parmesan cheese, salt and pepper to taste.
• Add mushroom parmesan sauce to cooked, drained tortellini.
• TO SERVE:.
• Spread tomato sauce over bottom of a large shallow casserole.
• Spoon tortellini mushroom mixture on top leaving a red border of tomato sauce.
• Sprinkle with mozzarella cheese and additional parmesan cheese.
• Place under broiler until cheese is melted and golden.
• Serve immediately.

LINGUINE WITH WHITE CLAM SAUCE II

Steps:

• In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
• In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
• Toss cooked and drained linguini pasta with the clam sauce and serve warm.

BAKED TORTELLINI WITH RED AND WHITE CLAM SAUCE

Steps:

• Heat oven to 425.
• Spray 12x8-inch (2-quart) baking dish with nonstick spray.
• In large bowl, combine tortellini, spaghetti sauce, clams and Parmesan cheese; mix well.
• Spoon into spray-coated dish.
• Spoon alfredo sauce over top; cover with foil.
• Bake at 425 for 25 minutes.
• Uncover; bake an additional 5 minutes or until hot and bubbly.