Tag Archive: Frozen Tortellini


3 packages Villa Ravioli cheese tortellini (12 oz. each)

2 jars alfredo sauce

1 lb. chorizo

1/2 sweet onion

shredded pepper jack cheese

  1.  Brown chorizo and chopped onion in a skillet.
  2. Meanwhile, cook tortellini according to package direction.
  3. Drain meat and mix in alfredo sauce.
  4. Combine with cooked, drained tortellini and pour into a 13 x 9 baking dish.
  5. Sprinkle with shredded cheese and bake at 425 for 15 or 20 minutes until cheese melts.

If you make it ahead and refrigerate or freeze it, I would lower the temperature, cook longer, cover with foil for a while and put the shredded cheese on top at the very end.  I did mine this way because I was in a hurry.  From start to finish, this took less than 45 minutes.

This was a hit.  So many variations and add-ins would make for a great dinner – Any type of ravioli or tortellini, any type of sauce, any type of meat, any type of cheese!  Add in zucchini or yellow squash, peppers, beans – you get the idea!!!


I made meatballs ahead and froze them.  These were really large, almost like mini meatloafs.  One was plenty.

This is a big batch that made 24 large meatballs.

1 lb. ground chuck

1 lb. ground pork

3 lb. ground chicken

2 c. leftover rice

1 small container ricotta cheese

2 Tbsp. sweet pickle relish

2 Tbsp. pesto

1 Tbsp. garlic salt

1/2 c. gluten free bread crumbs (or you can use cornmeal or oats)

Mix and place meatballs in 2 baking dishes sprayed with coconut oil spray.

Drizzle chili oil over each meatball.

Bake at 375F until internal temperature reaches 165F.  About 45 – 50 minutes.

I froze them in two batches of 12.  This is one batch.

To prepare them in the crock pot, you need:

1 large jar of pasta sauce

onions, peppers, and mushrooms to saute and put in sauce.

This morning, I sauteed onions, pepper and mushrooms and placed in the bottom of a large crock pot.  Pour in a little sauce.  Layer meatballs over veggies in the crock pot.  Pour remaining sauce over meatballs.  Cook on low 8-10 hours.

Right before serving, I made tortellini.  While the water came to a boil, I  sauteed zucchini in olive oil and butter.  Then I added in 6 oz. of Ricotta Salata cheese (my new favorite cheese for cheat days), a little Parmesan, and tossed it with the tortellini once it was cooked.

This meal was really delicious.   I believe the lemon infused olive oil I bought the other day added a really interesting taste dimension to the zucchini!


2 bags Celentano frozen cheese tortellini

1 smoked ham slice, cubed

1/2 bag frozen baby peas

1/2 stick butter

1/4 c. cream cheese, cut into small cubes

1/4 c. pesto

Parmesan cheese to taste.

Defrost peas in a colander under tap water.  Set aside.

While bringing water to a boil for tortellini, saute ham in a skillet in 2 Tbsp. butter until it begins to turn a little brown on the edges.

Cook tortellini according to package directions.

While tortellini cooks, add remaining butter, cream cheese and pesto to ham in skillet.  Simmer on low until tortellini is done and cream cheese is mostly melted.


Drain tortellini and add to skillet.  Toss to coat.


Pour peas in and sprinkle liberally with Parmesan.

Stir gently and serve!


The other night I made Italian Hot Sausage in the Crock Pot (which we ate as subs)  I used the leftover sausage and sauce to make this casserole.  The recipe for the Hot Sausage follows.

4 leftover sausage

4 c. leftover pasta sauce

2 bags frozen cheese tortellini

2 c. shredded cheese

Combine one package frozen tortellini with 2 c. of sauce and layer in bottom of a 13 x 9 baking dish sprayed with cooking spray.  I did it right in the baking dish so I wouldn’t have another dish to wash!



Slice sausage and layer evenly over tortellini.


Sprinkle with cheese.

Mix remaining package of tortellini with remaining sauce.

Spread into baking dish.

Sprinkle remaining cheese.


I covered mine with foil and refrigerated it overnight.

Bake 350 F for 40-45 minutes.


Here’s how I made the sausage:

2 lb. Italian sausage (hot)

4 c. fresh spinach

1 c. shredded carrots

1/2 large sweet onion, chopped

(add in mushrooms, garlic, peppers, etc. all to taste)

2 jars pasta sauce or 6 cups homemade

1/2 c. red wine

Place veggies in crock pot.


Layer sausage over veggies.


Pour sauce over sausage.  Use wine to get the last little bit out of the jars if using sauce in a jar.  Pour it around the outer edge of the crock pot.


Cover and cook on low 8-10 hours.

Save the sauce!  I put it in the freezer for a future meal if I’m not using it right away.


During my marathon of cooking last weekend, I made some meatballs and froze them for future use.  They have chicken, turkey, veal and pork, and I even put a little pesto in the meat mixture and baked them and froze them.


There was frozen Rosetto tortellini on a BOGO sale, so this is our second tortellini meal of the week, but no one’s complaining.  The kids love it.

rosetto tortelliniI reheat the frozen meatballs in a skillet with a little olive oil.  Once I know they are defrosted, I pour a jar of sauce over them (Or homemade if you have it).  Simmer them while heating the water for the tortellini.

I mixed the cooked tortellini with the following:

2 Tbsp. butter

2 Tbsp. pesto

2 Tbsp. Parmesan cheese

2 tsp. Italian seasoning.


I bought Kirkland brand pesto and it is really good.



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