Thank you all so much for sharing your favorite Christmas carols, and for your sweet encouragement for Untangling Christmas. Karen and I are beyond thrilled at the response we have been receiving!
Before I share my yummy and very easy Baked Tortellini recipe, here are the five random winners of Untangling Christmas:
- Judy McClimans
- Karla Hobbing
- Tammy Culhane
- Christy Wilson
- Caroline Grossman
Send an email to me at LeAnn@Proverbs31.org and I’ll send you the PDF file.
Congratulations!
OK – on to food 
This recipe is very simple to make and easy to play around with. (Ya’ll know how much I like to play with my food!) You can add grilled chicken, browned ground beef, mushrooms, onions, peppers, and any other veggies that you like. Play with it and then come up with your own signature Baked Tortellini! Mangia! Mangia!
Baked Tortellini
Ingredients:
- 20 ounce package cheese tortellini
- 2/3 cup Mascarpone cheese, room temperature (you can substitute cream cheese)
- 26 ounce jar marinara sauce
- 1/2 cup grated Parmesan cheese
- dash ground cinnamon
- 1 1/2 cups baby spinach leaves
- 2 cups six blend Italian cheeses
Preheat oven to 350 degrees. Spray a 2 quart baking dish with non-stick cooking spray.
Bring large pot of water to a boil. Add tortellini. Boil 2-3 minutes. Drain.
In the pot you boiled the tortellini in, whisk together the Mascarpone cheese, marinara sauce, Parmesan cheese and cinnamon. Stir in the spinach leaves. Add the drained tortellini and stir to combine.
Transfer to prepared baking dish and top with the 2 cups shredded cheese.
Cover and bake for 20 minutes. Remove cover and bake additional 20 minutes or until cheese is melted and casserole is hot and bubbly.
Garnish with extra grated Parmesan cheese if desired. (Like when is extra cheese not a good idea?)
Dig in! Great with crusty Italian bread and a side salad with vinaigrette dressing. YUM! I’m so hungry right now!
Sweetest Blessings,
LeAnn
{ 4 comments… read them below or add one }
Cheese and bake until bubbly – among my favorite instructions
! How can it not be good?
Now I’m hungry too! Lol. Thanks for sharing!! As you mentioned it would be good with a side salad & vinaigrette dressing, im wondering if you by chance have any vinaigrette dressing recipes to share? I’ve tried a Dijon vinaigrette and a balsamic vinaigrette in restaurants but I would love to know a homemade version. Only if you have it and would like to share it I would appreciate it. Thank you so much! You are a blessing!
I’m so excited to get this recipe! I’m going to have my 16 year old make it for our dinner tonight. She’s just starting cooking occasionally a couple of months ago and this looks like a great recipe for her to try! Headed to the grocery store now! Thanks Leann!
Hi Jamie Lee,
Here’s my basic go-to vinaigrette recipe:
4 teaspoons extra virgin olive oil
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons balsamic vinegar
2 teaspoons dijon or country mustard
salt and pepper to taste
Combine and drizzle over salad (serves 2).
This basic recipe can be altered! You can add finely minced shallots and/or garlic. You can add your favorite herbs. Or, you can replace some of the vinegar with another acid like lemon or orange juice.
Hope that helps!
Blessings,
LeAnn