Easy Cheesy Broccoli Tortelloni Bake Recipe Is A Satisfying Meatless Main
Jarred Alfredo sauce is the easy secret to fast flavor
I’m a huge fan of big cheesy casseroles. They’re so warm and comforting especially on brisk fall days. That said, I still want to get my vegetables in too. That’s why I love this Cheesy Broccoli Tortellini Bake recipe. It’s not only ooey-gooey good, but also studded with nutritious ingredients.
Broccoli is a good source of calcium and other vitamins. While carrots are chock full of antioxidants that help support immunity. To keep things simple, we toss them both in with the pasta during cooking. Jarred sauces are super convenient. We give Alfredo sauce an easy upgrade with a little lemon zest and freshly cracked black pepper. Then top it all off with nutty gouda cheese. It bakes up so mouthwateringly delicious, we know after one bite everyone is going to want seconds. Give it a try then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (10 oz.) pkg. refrigerated cheese tortelloni
- 2 carrots, halved lengthwise, cut crosswise into ¼"-thick slices
- 8 oz. broccoli florets, about 4 cups
- 1 (15 oz.) jar garlic Alfredo pasta sauce
- 1 tsp. grated lemon zest
- ¼ tsp. pepper
- 4 oz. Gouda cheese, shredded, 1 cup
Instructions
PrintHeat oven to 400°F. In large pot of salted boiling water, cook tortelloni and carrots until tortelloni is cooked through and carrots are tender, about 4 min., adding broccoli during last 2 min. of cooking time. Drain well. Transfer mixture to 2-qt. baking dish.
In bowl, mix Alfredo sauce, lemon zest and pepper; pour over pasta mixture. Sprinkle with cheese. Bake until hot, about 15 min. Heat broiler. Broil until browned, 2–3 min.
Nutrition
- Calories: 522
- Fat: 30 gram
- Saturated Fat: 16 gram
- Protein: 22 gram
- Carbohydrate: 43 gram
- Fiber: 3 gram
- Cholesterol: 114 mg
- Sugar: 6 gram
- Sodium: 1,230 mg
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