WHOLE WHEAT CHEESE TORTELLINI RECIPES

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BUTTERNUT SQUASH MAC AND CHEESE RECIPE: HOW TO MAKE IT



Butternut Squash Mac and Cheese Recipe: How to Make It image

I created this dish after my father had triple bypass surgery. He loves comfort food, and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a smart way to sneak in some veggies for children. —Megan Schwartz, New York, New York

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 10

8 ounces uncooked whole wheat elbow macaroni
1 medium butternut squash (about 3 pounds), seeded and cubed
1/4 cup plain Greek yogurt
1 cup fat-free milk
1 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup soft whole wheat bread crumbs

Steps:

  • Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender., Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted., Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs., Bake, uncovered, until golden brown, 15-20 minutes.

Nutrition Facts : Calories 422 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 750mg sodium, CarbohydrateContent 60g carbohydrate (10g sugars, FiberContent 12g fiber), ProteinContent 20g protein.

TURKEY MEATBALL TORTELLINI SOUP WITH SPINACH - SKINNYTASTE



Turkey Meatball Tortellini Soup with Spinach - Skinnytaste image

This easy, kid-friendly soup is a great way to warm up on a cold winter night. One large bowl is under 300 calories and is very satisfying.

Provided by Gina

Categories     Soup

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 18

10 oz 93% ground turkey
2 tbsp seasoned whole wheat breadcrumbs
2 tbsp grated Parmesan cheese (Parmigiano Reggiano)
2 tbsp parsley (finely chopped)
1 large egg
1 clove garlic (minced)
1/8 tsp kosher salt
1/2 tbsp unsalted butter
2 stalks of celery (chopped)
1 small onion (chopped)
1 large carrot (peeled and chopped)
2 cloves garlic (minced)
4 14.5 oz cans reduced-sodium chicken broth
1 small Parmigiano-Reggiano rind (optional)
9 oz fresh spinach cheese tortellini (refrigerated )
3 cups baby spinach (loosely packed )
fresh grated Parmigiano-Reggiano (for topping)
ground black pepper, to taste

Steps:

  • Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese.
  • Using your (clean) hands, gently mix all the ingredients well until everything is combined.
  • Form small meatballs, about 1 tbsp each, you'll get about 20 to 22.
  • In a large nonstick pot or Dutch oven, melt the butter over medium-low heat.
  • When melted, add the celery, onion, carrot & garlic.
  • Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
  • Add the chicken broth and Parmesan rind and increase heat to medium-high and bring to a boil.
  • When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.
  • Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
  • Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 271 kcal, CarbohydrateContent 26 g, ProteinContent 20 g, FatContent 9 g, SaturatedFatContent 1 g, CholesterolContent 89 mg, SodiumContent 1064 mg, FiberContent 3 g, SugarContent 3 g

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