PUTTING TORTELLINI TO WORK
If you think that store-bought tortellini is only a vehicle for jarred sauce on a busy night, think again. Here are some recipes that make the most of this pantry staple. Our favorite tortellini is a dried brand, Barilla Three Cheese Tortellini.
FRIED TORTELLINI APPETIZER
Heat 1 inch vegetable oil in Dutch oven over medium-high heat to 375 degrees. Whisk 2 large eggs, ¼ teaspoon salt, and ⅛ teaspoon cayenne together in large bowl. In separate large bowl, toss 1½ cups panko bread crumbs with ¼ cup grated Parmesan cheese. Microwave 8 ounces dried cheese tortellini with 4 cups water in large bowl, covered, until tender, 10 to 12 minutes. Drain tortellini, then toss with 1 cup flour; transfer to strainer and shake off excess. Stir floured tortellini into eggs to coat, then toss with panko to coat. Working in 2 batches, fry breaded tortellini in hot oil, stirring gently, until browned, about 3 minutes; transfer to paper towel–lined plate. Sprinkle with 2 tablespoons chopped fresh basil and season with salt. Serve with 1 cup hot marinara sauce. Serves 6 to 8.
TORTELLINI WITH FENNEL, PEAS, AND SPINACH
Cook 2 ounces chopped prosciutto in Dutch oven over medium heat until crisp, 5 to 7 minutes; transfer to paper towel–lined plate. Cook 1 chopped fennel bulb and 1 tablespoon unsalted butter in now-empty pot over medium heat until lightly browned, 6 to 9 minutes. Stir in 1½ cups low-sodium chicken broth, 1½ cups water, and 12 ounces dried cheese tortellini. Increase heat to medium-high and cook at vigorous simmer, stirring often, until tortellini is tender and sauce is thickened, 6 to 9 minutes. Reduce heat to low. Stir in 1 (5.3-ounce) package Boursin Garlic and Fine Herbs cheese, 5 cups baby spinach, 1 cup frozen peas, and ½ cup water; cook until spinach is wilted, about 2 minutes. Off heat, stir in 1 tablespoon lemon juice and season with salt and pepper to taste. Top with crisp prosciutto and serve. Serves 4.
TORTELLINI GRATIN WITH FIRE-ROASTED TOMATOES
Boil 12 ounces dried cheese tortellini in salted water until tender; drain. Cook 1 minced onion, 3 tablespoons olive oil, and pinch salt in 12-inch skillet over medium heat until browned, about 15 minutes. Stir in 2 minced garlic cloves and ½ teaspoon smoked paprika and cook for 1 minute. Stir in 2 (14.5-ounce) cans diced fire-roasted tomatoes and bring to simmer, mashing tomatoes with back of spoon. Stir in cooked tortellini and season with salt and pepper to taste. Transfer to 3-quart broiler-safe baking dish and sprinkle with 1 cup shredded Italian cheese blend. Broil 6 inches from broiler element until cheese is browned, about 3 minutes. Sprinkle with 2 tablespoons chopped fresh basil and serve. Serves 4.
TOMATO FLORENTINE TORTELLINI SOUP 
Cook 2 ounces chopped pancetta in Dutch oven over high heat until fat begins to render, about 1 minute. Stir in 1 minced onion, 1 tablespoon olive oil, 1 tablespoon tomato paste, and 1 tablespoon light brown sugar and cook until softened, about 4 minutes. Whisk in 4 cups low-sodium chicken broth and 3 cups V8 juice, scraping up any browned bits. Stir in 8 ounces dried cheese tortellini and simmer until tender, about 10 minutes. Stir in 8 cups baby spinach and let wilt. Season with salt and pepper to taste and serve with grated Parmesan cheese. Serves 4 to 6.