Easter Salad Recipes from Razzle Dazzle Recipes
Six Cheese Tortellini
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Six Cheese Tortellini

2 (9-ounce) packages refrigerated fresh cheese tortellini

2 tablespoons butter

1 cup whole milk

1/4 cup processed cheese spread

1 (8-ounce) package shredded six-cheese Italian blend (mozzarella, smoked provolone, Parmesan, Romano, Fontina and asiago cheese)

1/8 teaspoon ground red (cayenne) pepper

Bring a large pot of salted water to a boil. Add tortellini; cook until just tender, about 4 minutes. Drain.

While water heats and tortellini cooks, prepare sauce. Melt butter in a large, heavy saucepan over medium heat. Add milk; bring to a simmer. Whisk in cheese spread. Gradually whisk in shredded cheeses. Stir until cheeses melt and mixture begins to bubble, about 5 minutes. Whisk in cayenne.

Add tortellini to cheese sauce. Toss to coat. Divide among 6 pasta bowls. Serve.

Note: Can be made 1 day ahead. Transfer chilled tortellini and sauce to a 2-quart baking dish. Cover and bake until heated through, about 25 minutes. With leftovers, cover tightly and store in refrigerator for up to 2 days. To reheat, combine tortellini and whole milk (as needed) in a saucepan over medium heat, stirring frequently until warm.

Yield: 4 servings.


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