This pasta casserole takes only minutes to assemble because you prepare it with uncooked tortellini and refrigerated Alfredo sauce.
Recipe from Family Circle
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
Heat oven to 375 degrees F.
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.
Bake at 375 degrees F for 45 minutes. Remove from oven. Heat broiler.
In small bowl, stir together bread crumbs and olive oil until evenly coated. Sprinkle crumbs on top.
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.
Per Serving: cal. (kcal) 467, Fat, total (g) 32, chol. (mg) 68, sat. fat (g) 14, carb. (g) 31, fiber (g) 2, pro. (g) 14, sodium (mg) 945, Percent Daily Values are based on a 2,000 calorie diet
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