Cheesy Baked Tortellini Alfredo (Edit recipe)

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This easy baked tortellini alfredo recipe is a hearty, quick meal made in just 45 minutes. Cheese tortellini is baked with homemade alfredo and mozzarella cheese until golden brown.

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PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 6

Ingredients

19 oz Tortellini, fresh or frozen
4 Tbsp Unsalted Butter
1 Tbsp Garlic, minced
.25 cup All Purpose Flour
1 pint Half and Half
.5 cup Parmesan Cheese, grated
1 tsp Kosher Salt
.25 tsp Black Pepper
.25 tsp Nutmeg
1.5 cups Mozzarella Cheese, shredded

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350˚F and lightly grease a 2 quart baking dish with butter or olive oil.
Cook the tortellini in a large pot of boiling, salted water until they float to the top. Drain the water from the tortellini, reserving 1/2 cup for the alfredo sauce.
Spread the cooked and drained tortellini into an even layer in the prepared baking dish and set aside.
Heat a skillet over medium heat on the stovetop and then melt the butter in it until it stops foaming.
Whisk in the garlic and let it cook for about 30-60 seconds until it becomes fragrant.
Sprinkle the flour over the butter and garlic mixture and cook while whisking continuously for a couple of minutes.
Slowly whisk in the half and half and then lower the heat to medium low. Whisk and cook for a few minutes until the sauce thickens.
Remove from the heat and stir in the parmesan cheese, salt, pepper, nutmeg and reserved pasta cooking liquid.
Pour the finished alfredo sauce over the tortellini in the baking dish and sprinkle evenly with the shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is melted and slightly browned. Turn on the broiler the last few minutes to get the cheese extra browned, if desired.

Notes

Meat - Mix in shredded rotisserie chicken, meatballs, or Italian sausage. Spicy - Add ¼ teaspoon of crushed red pepper to the alfredo sauce. Veggies - Mix in cooked broccoli florets, sauteed mushrooms, green beans, artichokes hearts, or asparagus. Sauce - Use heavy cream instead of half and half for a richer alfredo. Substitute the alfredo for marinara sauce or use ½ alfredo sauce and ½ red sauce for a creamy tomato sauce. 3 cups of store-bought alfredo sauce can be substituted for the homemade sauce. Make Ahead - Assemble the dish up until the baking time, cool it in the refrigerator, cover it in plastic wrap, and store it up to 2 days ahead of time. To freeze, wrap tightly in plastic wrap and foil and store for up to 1 month. Bake the frozen tortellini alfredo for 45-60 minutes or thaw and bake for 30-45 minutes. Leftovers - Keep leftovers in an airtight container for 3-5 days in the refrigerator. Reheat in the microwave or in the oven.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	401
Fat:	32 g
Carbohydrates:	29 g
Protein:	31 g
Cholesterol:	93 g
Sodium:	823 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.