ASIAGO TORTELLINI RECIPES

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WARM CHICKEN TORTELLINI AU GRATIN RECIPE: HOW TO MAKE IT



Warm Chicken Tortellini Au Gratin Recipe: How to Make It image

This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. —Brenda Cole, Reisterstown, Maryland

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 6

2 cans (14 ounces each) water-packed artichoke hearts
3 cups shredded cooked chicken
3 cups refrigerated spinach tortellini, cooked
1-1/2 cups mayonnaise
1-1/2 cups grated Asiago cheese, divided
Fresh basil, optional

Steps:

  • Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. , Bake until bubbly and starting to brown, about 30 minutes. If desired, garnish with basil.

Nutrition Facts : Calories 709 calories, FatContent 54g fat (13g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 859mg sodium, CarbohydrateContent 19g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 34g protein.

PAO DE QUEIJO (BRAZILIAN CHEESE BREAD) RECIPE | FOOD NETWORK



Pao De Queijo (Brazilian Cheese Bread) Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 35 minutes

Cook Time 20 minutes

Yield 32 to 48 cheese puffs

Number Of Ingredients 7

u3 cups tapioca flour
1 cup grated Asiago cheese 
1 cup milk 
1 cup vegetable oil, plus for oiling the pan 
1 tablespoon salt 
1 teaspoon minced garlic 
3 eggs

Steps:

  • Preheat the oven to 400 degrees F. Grease a 48-cup mini muffin pan with vegetable oil.
  • In a food processor, combine the tapioca flour, Asiago, milk, vegetable oil, salt, garlic and eggs. Process for 2 minutes, scraping down the sides of the bowl as needed.
  • Fill each mini muffin cup with 1 tablespoon of the mixture. Bake for 12 to 14 minutes, then remove from the oven and let stand for 2 minutes.
  • Remove the pao de queijo from the muffin pan and enjoy.

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