Tortellini-Alfredo Casserole
This pasta casserole takes only minutes to assemble because you prepare it with uncooked tortellini and refrigerated Alfredo sauce.
Prep Time:
5 mins
Total Time:
52 mins
Servings:
Makes 8 servings.
Ingredients
-
2 containers (10 ounces each) refrigerated Alfredo sauce
-
1/8 teaspoon black pepper
-
1 package (20 ounces) refrigerated green and white mixed cheese tortellini
-
1 package (10 ounces) frozen chopped broccoli, thawed, drained
-
1/2 cup garlic and herb-flavored or Parmesan-flavored bread crumbs
-
1 tablespoon olive oil
Directions
1
Heat oven to 375 degrees F.
2
In medium-size bowl, stir together Alfredo sauce, 2 cups water and pepper. Pour 1 cup sauce mixture into bottom of 2-1/2-quart shallow casserole. Arrange half the tortellini (uncooked) in a single layer over sauce (see photo 1); sprinkle with chopped broccoli. Pour 1-1/2 cups sauce over top. Repeat layering remaining tortellini and remaining sauce. Cover with foil.
3
Bake at 375 degrees F for 45 minutes. Remove from oven. Heat broiler.
4
In small bowl, stir together bread crumbs and olive oil until evenly coated. Sprinkle crumbs on top.
5
Place casserole under broiler about 4 inches from heat until crumbs are golden, 1 to 2 minutes. Let stand 10 minutes before serving. Makes 8 servings.
Nutrition Facts
Calories 467, Total Fat 32 g, Saturated Fat 14 g, Cholesterol 68 mg, Sodium 945 mg, Carbohydrate 31 g, Fiber 2 g, Protein 14 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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