Chattavore

What I ate, plate by plate.

Baked Creamy Tortellini

With a cheesy cream sauce and a touch of tomato sauce, topped with mozzarella and cooked to cheesy perfection, this baked creamy tortellini is pasta comfort food at its best. Cheese tortellini, butter, flour, heavy cream, milk, garlic, parmesan, tomatoes, basil, and mozzarella. What could be better?

Ordering at Restaurants

I try to order different dishes when I go to restaurants, as opposed to always ordering the same thing every time. Notice that I said I try, because I do not always succeed. Funny thing is, it seems that the places where I fail most frequently seem to be Italian restaurants. Probably because I love filled pastas and creamy sauces so much.

My typical Italian restaurant order tends to be some sort of tortellini or ravioli and a sauce with some sort of creamy element…like tortellini Gabrielle, served at BiBa’s: cheese tortellini tossed in Alfredo sauce, with a touch of marinara and melted mozzarella. This baked creamy tortellini is, with a creamy Parmesan béchamel, topped with marinara and baked with mozzarella, is my tribute to that.

What Do I Need to Make Baked Creamy Tortellini?

a photograph showing the ingredients of baked creamy tortellini

  • Refrigerated or frozen tortellini (I used cheese but you can use whatever kind you like)
  • Butter
  • Flour
  • Heavy cream, milk, or half-and-half (or a combination of the three)
  • Parmesan cheese
  • Olive oil
  • Garlic
  • Diced tomatoes
  • Basil
  • Mozzarella

How to Make This Tortellini

A photograph collage showing steps 1-3 of making baked creamy tortellini

  1. Melt the butter in a skillet
  2. Make a roux by whisking the flour into the butter
  3. Let the roux cook brieflyA photograph showing steps 4-6 of making baked creamy tortellini
  4. Whisk the dairy into the roux
  5. Whisk the Parmesan cheese into the roux
  6. Combine the tortellini with the béchamel saucea photograph showing steps 7-9 to make baked creamy tortellini
  7. Spread the tortellini into the baking pan
  8. Wipe out the skillet; heat the olive oil and cook the garlic in the olive oil
  9. Add the diced tomatoes to the olive oil/garlic mixture and cook until slightly reduced.
    a photograph showing steps 10-12 of making baked creamy tortellini
  10. Stir basil into the tomato mixture.
  11. Spread the tomato sauce on top of the tortellini.
  12. Top the tortellini with mozzarella and bake until the mozzarella is browned; cool briefly then serve.

This tortellini is a crowd-pleaser for sure. It’s one of those dishes that makes me look forward to leftovers. It’s easy and so delicious!

This recipe was originally posted in 2014 and was loosely based on a recipe originally posted on the Facebook page (Queen of the Little Red Kitchen) of a co-worker of mine, Alicyn Wilkey. Alicyn was an amazing teacher and friend who was loved by many. She sadly passed away in 2014. This recipe was originally my own feeble attempt to remember her. Her Facebook page is gone now, so I am no longer able to provide a link to her original recipe…but I hope that this recipe inspired by her will bring all of you some happiness!

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!


Baked Creamy Tortellini

20 minPrep Time:

25 minCook Time:

45 minTotal Time:

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Ingredients

  • 2 9 ounce packages refrigerated tortellini-whatever variety you like (or 1 19-ounce bag frozen tortellini, which is what I used because I couldn't remember where to find refrigerated tortellini at my grocery store)
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • 1 1/2 cups whole milk, heavy cream, or half and half (I usually use a mixture of half heavy cream and half whole milk...and yes, I realize that this is essentially half and half, but I save that for my coffee)
  • 1/2 cup parmesan cheese (finely grated)
  • 1 tablespoon olive oil
  • 2 Cloves garlic
  • 1 14-ounce can diced or crushed tomatoes (depending on whether you like a chunky or smooth texture-I used diced)
  • 1/4 cup fresh basil (chopped or cut into a chiffonade)
  • salt (to taste)
  • 4 Ounces mozzarella cheese (shredded or thinly sliced)

Instructions

  1. If using frozen ravioli, cook briefly according to package directions to defrost (or thaw them in the fridge beforehand). Drain and set aside. Preheat oven to 350 degrees.
  2. Make the béchamel: melt the butter in a medium pan over medium heat. Whisk in the flour and cook for about a minute. Slowly whisk in the milk/cream/half-and-half and cook until thickened. Whisk in the Parmesan then salt to taste. Set aside.
  3. Place the tortellini in a bowl and pour the béchamel over the top. Stir gently to combine.
  4. Wash the pan you used to make the béchamel and place back over medium heat. Add the olive oil and heat until shimmering. Sauté the garlic briefly (thirty seconds should be plenty). Add the tomatoes and cook until slightly reduced, 6-8 minutes. Salt to taste. Stir in basil.
  5. Combine the tortellini and the béchamel then spread into an 8-inch square baking dish or a 9-inch Pyrex pie pan. Evenly spread the tomato sauce over the top. Top with the mozzarella cheese. Bake for 25 minutes, then turn on the broiler and broil until it reaches desired brownness. Let stand for ten minutes before serving.
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https://chattavore.com/baked-creamy-tortellini/

Stovetop Mac and Cheese

Easy stovetop mac and cheese is a quick, delicious one-pot recipe with only a few ingredients. Perfect for when you want quick homemade mac & cheese flavor but don’t have time to bake it. There’s no need to open a box of mac and cheese with powdered cheese! All you need is pasta, evaporated milk, milk, salt, butter, and cheese. So good!

a close-up picture of stovetop mac and cheese in a white bowl with a spoon [Read more…]

Garlic Cheddar Biscuits

These garlic cheddar biscuits are not only delicious, they are SO easy to make even without a box of baking mix! Only a handful of ingredients! Flour, baking powder, baking soda, salt, garlic powder, butter, buttermilk, and cheddar cheese. They are SO good!

an overhead photograph of a basket of garlic cheddar biscuits
Cheddar Bay Biscuits

All right, I don’t care if you hate Red Lobster and think that their food is the worst ever (my family loves Red Lobster and I grew up eating there on a regular basis, and still do from time to time when my family goes out) everyone loves their Cheddar Bay Biscuits (if you don’t you don’t have to tell me I’m wrong.  Just be content in knowing it.). 
I remember when they first introduced them.  It was like some sort of epiphany, a little gift from Heaven in the shape of a cheesy, garlicky piece of soft bready goodness.  If Red Lobster ever decided to discontinue the Cheddar Bay Biscuits, they’d have to just go ahead and close their doors, because even their most devoted fans would commit mutiny.  Or so I hypothesize.  But I digress…..
an overhead photograph of a tray of garlic cheddar biscuits

Garlic Cheese Biscuits from Scratch!

Now, I am sure that many of you have attempted to make these garlic cheddar biscuits at home.  For many years, I did too, with my trusty Bisquick biscuit recipe (from the back of the box).  I was disappointed every time (sorry, Bisquick.  It’s true).  There was just something missing!  A few years ago, however, I found the book Top Secret Restaurant Recipes 2 (<–affiliate link) by Todd Wilbur, and everything changed. There was a recipe in the book for Cheddar Bay biscuits, and it was awesome.
a close-up photograph of garlic cheddar biscuits on a tray
The thing is…Todd’s recipe for garlic cheddar biscuits calls for Bisquick. You guys know me. There’s no Bisquick in this house. Biscuits must be made from scratch, whether they’re plain buttermilk biscuits or garlic cheddar biscuits. Now, I know that they sell Cheddar Bay biscuit mix in the stores these days, but these garlic cheddar biscuits are simple, with just a few ingredients (use self-rising flour to make the ingredient list even shorter). 

a photo collage showing dry ingredients for garlic cheddar biscuits and butter in a bowla photo collage showing butter being worked into dry garlic cheddar biscuit ingredients using a pastry blender and cheddar cheese being added to the bowla photo collage showing cheddar cheese and buttermilk being added to garlic cheddar biscuit dough and the finished dough

a photo collage showing garlic cheddar biscuit dough being scooped onto a baking sheet and garlic powder being stirred into melted butter

a photo collage showing garlic butter being brushed onto garlic cheddar biscuits and dry parsley flakes being sprinkled onto the biscuits

How to Make Garlic Cheddar Biscuits

  1. Stir together your dry ingredients: flour, salt, baking powder, baking soda, and garlic powder.
  2. Add cold butter.
  3. Work the butter in with your fingers or with a pastry blender.
  4. Add cheddar cheese.
  5. Add buttermilk.
  6. Stir in the cheese and buttermilk until it forms a cohesive dough.
  7. Scoop onto a baking sheet and bake until golden.
  8. Melt butter and add garlic powder to it.
  9. Brush the biscuits with garlic butter.
  10. Sprinkle dried parsley flakes on top of the biscuits.

This post contains an Amazon affiliate link. For more information, please see my disclosures. 

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

a photograph of a basket of garlic cheddar biscuits

Garlic Cheddar Biscuits
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Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon garlic powder, divided
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 4 ounces (1 cup) cheddar cheese
  • 1 cup buttermilk (can sub milk, cream, or half and half if you don't have buttermilk)
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons dried parsley

Instructions

  1. Preheat the oven to 450 degrees. In a large bowl, stir together the flour, baking powder, salt, baking soda, and 1 1/2 teaspoons of garlic powder. Use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
  2. Stir the cheddar into the mixture than stir in the buttermilk (start with 3/4 cup of the buttermilk and then gradually add more until it all comes together).
  3. Scoop 1/4-cup size scoops of the dough onto a baking sheet with the edges of each biscuit barely touching. Bake until golden, 12-15 minutes.
  4. In a small bowl, stir together the melted butter and remaining garlic powder. Brush the tops of the biscuits liberally
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https://chattavore.com/garlic-cheddar-biscuits/

 

Baconage Breakfast Casserole & Baconage Free Adaptations

Bacon + sausage = baconage. With potatoes, cheese, eggs, and baconage, baconage breakfast casserole takes your special occasion breakfast to the next level.

It’s been a while since I talked about baconage. Back when every Wednesday afternoon was spent at the Main Street Farmers Market, baconage was a pretty regular occurrence around here. Since I quit working downtown, it’s a little harder to get down there, so it’s not something I keep around. A recent trip to Main Street Meats, though, resulted in a package of baconage. And a refresh of one of my favorite breakfast recipes, baconage breakfast casserole.

For those of you who don’t know, bacon + sausage = baconage. Does that sound like a thing of beauty? IT IS. Baconage is great for anything you’d use regular breakfast sausage for: biscuits and gravy, breakfast tacos, and perhaps best of all, breakfast casseroles.

This isn’t your standard breakfast casserole, which is usually made with bread (and lots of it). Instead, I use potatoes here and get my bread in the form of White Lily biscuits because White Lily biscuits. Of course, it does have plenty of cheese, because I’m not a hack. I baked the potatoes the night before and made my casserole right before popping it in the oven, but you could totally do everything except the baking the night before and just bake it when you get up.

After all, isn’t that what makes breakfast casserole pretty much the perfect breakfast dish?  You make it the night before, then the next morning you stick it in the oven.  It’s perfect for a lazy Saturday…no fiddling with pans or waffle irons or dredging stations.  Preheat, bake, done.

Of course, there’s a pretty good chance that you don’t have a store near you that you can visit to stock up on baconage. That doesn’t mean that you can’t put baconage breakfast casserole on the table. Nay nay…you have lots of options. You could pulse 4 ounces of bacon in a food processor until it’s finely chopped then cook it with 4 ounces of breakfast sausage. You could just use sausage here instead of baconage. You could even sub in half a pound of chopped ham or cooked crumbled bacon.

Really, it doesn’t matter how you make baconage breakfast casserole, it’s going to be good. Trust me.

Shared on The Weekend Potluck on Served Up With Love.


Yield: 6 servings

Baconage Breakfast Casserole & Baconage Free Adaptations

15 minPrep Time:

1 hrCook Time:

1 hr, 15 Total Time:

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Ingredients

  • 4 small to medium potatoes (baked, cooled, and cut into chunks)
  • 1/2lb Link 41 baconage (or substitute sausage, chopped bacon or ham, or a combination of finely chopped bacon & ham or bacon & sausage)
  • 1 small or 1/2 large onion
  • 1 cup shredded cheese (any variety (I used buttermilk cheese))
  • 1 cup milk
  • 5 Large eggs
  • salt & pepper to taste

Instructions

  1. Preheat the oven to 350 degrees. Brown the meat in a large skillet (I used a 10" cast iron skillet). Remove to drain on paper towel.
  2. Cook onions in the fat from the meat until they begin to soften, then add the potatoes. Cook until browned.
  3. Place the potatoes in a 9-inch pie pan and spread out to cover the bottom of the pan. Cover with the cheese, then the meat.
  4. Beat the eggs with the milk. Add salt and pepper. Pour the egg mixture over the meat, cheese, and potatoes.
  5. Cover with foil and bake for 15 minutes. Remove the foil and bake until the eggs are set and the cheese is browned, another 30-40 minutes. Allow to stand for about ten minutes before serving.

Notes

You can make this the night before. Complete recipe through step 4 then cover with foil and refrigerate overnight. In the morning, preheat the oven to 400 degrees. To avoid thermal shock, remove the casserole from the refrigerator at least 15-20 minutes ahead of time. Bake covered for 15 minutes, then remove the foil and bake for another 40-45 minutes. Remove from the oven and allow to sit for 10-15 minutes before serving.

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https://chattavore.com/baconage-breakfast-casserole/

Cheddar Bacon Ranch Cheese Ball

Cheddar bacon ranch cheese ball is easy and made with ingredients you probably have in your house! You can make your own ranch dressing blend or use a packet – it will be delicious either way. Cream cheese, cheddar cheese, bacon, green onions, ranch, and pecans – definitely a crowd pleaser! You’ll be asked to bring it to every party you go to! 

a photograph of a cheddar bacon ranch cheese ball with a cracker with cheese ball spread on it in the foregroundI’m so bad at parties. I’m a classic introvert; if you know my chatty side then you know me well or I am very comfortable around you for whatever reason. I do my best to avoid social interactions with people that I don’t know. Parties…parties are the seventh level of hell for me. I am incredibly awkward trying to make small talk with people I don’t know well. It’s ugly.
a photograph of a cutting board with chopped bacon, green onions, a bowl of ranch dressing mix, and a food processor with grated cheese
A few years back a good friend from work and I decided that we were going to go to our staff Christmas party and be social, come hell or high water (this was a few schools back; I’m actually comfortable interacting with all the people I work with now). It was basically my worst nightmare-thank God she was there with me or I might have hidden in the coat closet.
Cheddar bacon ranch cheese ball is easy to make and so addictive you'll be asked to bring it to every party you go to! | chattavore.com

Cheese Ball = Christmas Classic

I don’t remember much about that party except that the teacher who hosted had a beautiful home and that one of the teachers brought an absolutely amazing cheese ball. It had cheddar cheese, Major Grey chutney, and bacon in it, and she brought it to every occasion and gave it as a gift every time she needed to thank someone for something.

I used this opportunity as an excuse to stay near the cheese ball table and only interact with others who came near it. It worked. I need to get her recipe…searching the interwebs has yielded some similar cheese balls but nothing exact.
a photograph of a cheddar bacon ranch cheese ball on a cutting board with crackers in the background
Cheese balls are such a retro party snack, and I’ve seen them written off as too kitschy for a modern food-lover’s table. Whatever. If you don’t like cheese balls then you just haven’t had the right one. Cheese balls are great holiday appetizers – but I like to eat them as a snacky dinner, too! I was dreaming of a delicious cheese ball with simple, easy to find ingredients when a cheddar bacon ranch cheese ball popped into my head. It was basically perfect.
a photograph of a cheddar bacon ranch cheese ball on a cutting board with crackers in the background

Cheddar Bacon Ranch Cheese Ball

For this cheddar bacon ranch cheese ball, I make my own ranch dressing mix (based on this ranch dressing mix recipe from Chef in Training) and will list the ingredients that I use in the recipe, but there is no shame in using a packet of ranch dressing mix. I’m just 1000% more likely to have all the dried herbs and spices I need than I am to have a dressing packet, and usually I have every single ingredient necessary to make this cheese ball at a moment’s notice.

And, if you are like me and have certain staples you keep around at all times, there’s a good chance that you have all the things for this cheese ball:

  • cream cheese
  • cheddar cheese
  • bacon
  • ranch mix
  • green onions
  • pecans

a photograph of a cheddar bacon ranch cheese ball on a cutting board with crackers in the background

Easy Holiday Appetizer!

This cheddar bacon ranch cheese ball is so easy to make. It’s literally just:

  1. Stir everything together
  2. Roll it into a ball
  3. Roll it in pecans
  4. Refrigerate
  5. Eat

This cheese ball is the perfect appetizer for your Christmas party, and if I ever encounter this cheese ball at a party…I will totally be hanging out by the food table. #gimmeallthecheeseball
a photograph of a cheddar bacon ranch cheese ball on a plate with crackers in the background and crackers with cheese ball spread on them in the foreground

Cheddar Bacon Ranch Cheese Ball

10 minPrep Time:

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Ingredients

  • 16 ounces cream cheese
  • 8 strips bacon - cooked and crumbled
  • 1 cup cheddar cheese
  • 1/2 cup finely chopped green onions (4-6 green onions)
  • 1 recipe homemade ranch dressing mix (recipe below) or 2 envelopes storebought ranch dressing mix
  • 1 cup pecans - chopped
    • Ranch dressing mix
  • 3 tablespoons dry parsley
  • 1 tablespoon dry dill weed
  • 1 tablespoon onion powder
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried chives
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper

Instructions

  1. If making your own ranch dressing mix, pulse all ingredients together in a food processor. If you don't have a food processor, it's fine to just stir the ingredients together, but it will have a little more texture.
  2. Combine the first five ingredients until well mixed using an electric mixer or a wooden spoon.
  3. Form the mixture into a ball. Roll in the chopped pecans to thoroughly coat the outside.
  4. Place the cheese ball on a plate. Cover with plastic wrap and refrigerate for at least one hour. Serve with crackers or pita chips.

Notes

Prep time does not include time to cook bacon or make ranch dressing mix. If you would like to make a smaller cheese ball, just half the ingredients (the cheese ball pictured here is actually a half recipe).

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https://chattavore.com/cheddar-bacon-ranch-cheese-ball/

Other cheese balls on Chattavore:

a photograph of a reuben cheese ball with two crackers in the foreground that have cheese ball spread on themReuben Cheese Ball

a photograph of a jalapeño popper cheese ball with a cracker that has cheese ball spread on it in the foregroundJalapeño Popper Cheese Ball