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.
Servings: 6
Calories: 513kcal
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
Calories: 513kcal | Carbohydrates: 47g | Protein: 23g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 930mg | Potassium: 385mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1060IU | Vitamin C: 15.7mg | Calcium: 330mg | Iron: 3.6mg