Tortellini Freezer Meals // Freezer Meals 101

 

Baked Tortellini Alfredo Recipe:

  • 1 lb. cheese tortellini (we like the tri-color rainbow one)
  • 2 jars Alfredo sauce (I use Classico because I like to use their jars like mason jars afterward!)
  • 1/2 – 1 cup of your chosen mix-ins* (in these pictures, I used sliced mushrooms and frozen peas)
  • 1 cup shredded Mozza cheese
  • 1/4 cup shaved or shredded Parmesan cheese

*Examples of mix-ins:

  • cooked cubed chicken and 2 Tbsp. of pesto
  • sliced mushrooms and frozen peas
  • crumbled bacon and sundried tomatoes
  • sundried tomatoes and artichoke hearts
  • browned Italian sausage

The nice thing about this recipe is that you don’t have to boil the pasta. It cooks right in the dish.

Tortellini Soup Recipe:

Throw into a large crockpot:

  • 1 onion, chopped
  • 1 900 mL tetrapak of chicken broth or homemade chicken stock
  • 1 700 mL jar pasta sauce
  • 3 cloves of minced garlic
  • 3 tsp. Italian seasoning
  • 1/2 tsp chili flakes
  • 2 cups water
  • 3 cups frozen mixed veggies (I use an Italian blend that has carrots, cauliflower, zucchini, romano beans, lima beans, and red pepper, but any combination of mixed vegetables is fine)

Stir and cook on low for 4 to 6 hours.

15 minutes before serving supper, you will need to add:

  • 4-5 cups of fresh cheese tortellini

Simmer for 15 minutes and serve. This recipe feeds our entire family of 9 people and there’s usually enough for a leftover lunch for a few of us as well.

For added flavor, you can further add some extra red pepper flakes and grated parmesan cheese to each bowl when serving. If you like things spicy, you can add a lot of red pepper flakes.

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