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First up, do you have a cast iron skillet? It’s an absolute must! One, it’s healthier to cook with cast iron and two, cast iron totally has a flair of rustic beauty. Oh, and three, I love that it can go from stove to oven. That’s its’ claim to fame in today’s recipe.
Oh boy, is this a good one, super fabulous for these chilly winter days when you just need a cozy meal in your bellah. Grab your cast iron, ladies, we’re making Barilla Three Cheese Tortellini with Roasted Red Pepper Sauce! Sauce inspired by Ree’s recipe.
- 1 bag of Barilla Three Cheese Tortellini, technically you can use the spinach and cheese variation if you like (I found mine at Safeway)
- pinch of salt
- dash of oil
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 teaspoons garlic, chopped
- 1 jar roasted red peppers, drained and chopped (I buy mine at Trader Joe’s)
- dash of salt and pepper
- 1 cup chicken broth/stock (learn to make your own)
- 3/4 cup heavy cream, don’t skimp here – get the real deal
- 1/3 cup blend of finely chopped basil and parsley
- 3/4 cup Italian blend cheese – mozzarella, Parmesan, etc.
- First up, begin heating your cast iron and melt your butter in it.
- Then, boil a pot of water and add your tortellini with a pinch of salt – prepare according to the bag’s directions. The Barilla Three Cheese Tortellini only takes 10-11 minutes!
- Next, get your choppin’ done – onion, garlic, peppers and herbs.
- Add your onions and garlic to your skillet – allow to soften, about 3 minutes.
- Add your peppers and cook for another 3 minutes.
- Spoon the veggie mix into a food processor or blender and blend until smooth. Your cast iron is currently empty, but keep it warming over a low heat.
- About now, your tortellini should be done – gently drain, toss in a dash of oil (to keep it from sticking together) and set aside. Preheat your oven to 350 degrees. Gotta stay a step ahead – dinner prep is on a tight time frame with a hungry family beckoning you!
- Pour the blended veggie mix back into the cast iron, add chicken stock, salt and pepper. Stir until combined over medium heat.
- Splash in cream, stirring as you pour. Sprinkle in the herbs and stir until combined. Bring to a low simmer.
- Now, the bake part. Add tortellini into the cast iron full of sauce and gently fold until thoroughly coated. Sprinkle with cheese. Bake for 15-20 minutes.
The baking part may not seem necessary but it really helps the sauce to thicken and meld all the flavors together. And, since you’re not dirtying up another dish, why not? Serve your tortellini bake with a fresh salad and bread and watch your family’s jaws drop while begging for seconds!
Now, here’s a peek at my kitchen prep for all of you who thrive on visual cooking steps …
Fresh herbs totally add to this recipe – don’t skip them!
Barilla also has a cheese + spinach tortellini that would be just as delicious in this recipe!
Look at me – double action with tumbling tortellini and veggies in the cast iron
After the veggies saute, pop in the blender and then return to the skillet, add chicken stock and swirl in your cream … Mmmm, cream.
Sprinkle in your herbs and slowly blend
Tortellini plus roasted red pepper sauce – ohmygoodness
Straight in to the oven – love that cast iron skillet!
Guess who snagged some warm tortellinis for a little pre-dinner snack?
Dinner is served!
See how the sauce thickened up?
Kind of like a real fancy adult mac ‘n cheese – cozy and perfect for winter!
Don’t forget to add Barilla Tortellini to your Safeway shopping list – they’re currently running a promotion for $0.75 off one package! Plusalso, like the fine Barilla folk on Facebook for other great recipe ideas and future promotions.
P.S. I’ve found tortellini to be the perfect toddler/preschooler food because, unlike other pastas, it’s super easy to poke with a fork. That means independent eating for the kiddos and mama gets to enjoy what she prepared while it is still hot! Amen! If your littles opt for sauce, be sure to take off there shirt – red pepper sauce stains like nobody’s business!
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