Cheese-filled Tortellini Tricolor (12×8 Oz) is comfort food


Cheese-filled Tortellini Tricolor from Napoleon (12×8 Oz)

Enjoy Napoleon Tricolor Tortellini With Cheese Filling. Most noteworthy, Napoleon Tortellini made in the heart of Italy with only the finest ingredients. These ingredients give an authentic flavor that your whole family will love.  Also, try these tortellini with marinara, vegetable tomato or your favorite sauce. It can be fulfilling and tasty entree in a balanced meal. Furthermore, you can enjoy it with sides of garlic bread and Italian or Greek salad. Moreover, it can be delicious addition in soup or salad. A tortellini soup or salad can be meal or side dish. Cheese-filled Tortellini Tricolor from Napoleon is product of Italy.

If you like pastas, but want to enjoy some lighter fare, try these healthy noodles or pasta here!

Healthy Pasta Recipe

Try a healthy and delicious dish made with cheese-filled tortellini. Here is how to make Tortellini Salad:


1 pound fresh or frozen cheese tortellini, preferably whole-wheat
One cup sun-dried tomatoes, (not packed in oil)
1 14-ounce can artichoke hearts, rinsed and quartered
One (1)  7-ounce jar roasted red peppers, rinsed and chopped
1 cup cherry tomatoes, halved, or 2 ripe tomatoes, seeded and chopped
4 scallions, coarsely chopped
½ cup finely chopped fresh basil
1 ounce prosciutto, trimmed and julienned (optional)
⅛ teaspoon salt
Freshly ground pepper, to taste
Arugula, for serving (optional)
2 ripe tomatoes, halved and seeded
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
One teaspoon dried oregano
1 clove garlic, minced
⅛ teaspoon salt
Freshly ground pepper, to taste


Step 1

Bring a large pot of water to a boil. Next, cook tortellini until just tender, 8 to 12 minutes or according to package directions. Drain and rinse under cold water. Transfer to a large bowl.

Step 2

Meanwhile, place sun-dried tomatoes in a small bowl and cover with more boiling water. Let stand for 30 minutes. Drain and coarsely chop.

Step 3

Add the sun-dried tomatoes to the tortellini along with following: artichoke hearts, roasted red peppers, tomatoes, scallions, basil and prosciutto, if being used. Season with salt and pepper.

Step 4

Also, prepare Tomato Vinaigrette: Working over a bowl, rub tomato halves on the large-holed side of a box grater until only the skins remain. Discard the skins. Add vinegar, oil, oregano, garlic, salt and pepper to the tomato juice and whisk until blended.

Step 5

Add the Tomato Vinaigrette to the tortellini salad and toss. Serve the salad on a bed of arugula, if desired.



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