Creamy Tortellini Bake

This easy to make Creamy Tortellini Bake is made with five-cheese tortellini, spinach, and light Alfredo sauce with a hint of bacon and sun-dried tomatoes.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 513kcal

Author Sandra

Ingredients

1 pound five-cheese tortellini package frozen or fresh
6 tablespoons butter
3 tablespoons flour
14.5 ounces chicken broth
1/2 cup half-and-half
1/2 cup grated parmesan
1-2 cups fresh spinach roughly chopped
1/2 cup sun-dried tomatoes in oil drained and cut into thin strips
2 slices bacon crisply cooked and crumbled
3 tablespoons shredded Parmesan cheese for topping

Instructions

Prepare tortellini according to package directions.
Preheat oven to 350. Spray a 2-quart baking dish with cooking spray and add in cooked tortellini.
Over medium-high heat melt butter. Once butter is melted stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; let it boil for 2-3 minutes. Reduce heat to low and stir in half-and-half and 1/2 cup grated parmesan cheese. Toss in spinach, bacon, and sun-dried tomatoes.
Remove from heat, pour over tortellini and gently toss to combine. Sprinkle with remaining 3 tablespoons of parmesan cheese. Place in oven and bake uncovered for 30 minutes.

Notes

Note: I double this recipe every time and then set aside a small portion to go dish for a friend that has 2-4 people in their family that may need a quick meal.

Nutrition