Tortellini Casserole

"This recipe is from a magazine. I love it, because it is a dump recipe, very easy."
 
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photo by loof751 photo by loof751
photo by loof751
photo by lazyme photo by lazyme
Ready In:
52mins
Ingredients:
6
Serves:
8
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ingredients

  • 2 (10 ounce) containers alfredo sauce, refrigerated
  • 18 teaspoon black pepper
  • 1 (20 ounce) package cheese tortellini, refrigerated
  • 1 (10 ounce) package frozen chopped broccoli, thawed, drained
  • 12 cup garlic and herb-seasoned breadcrumbs
  • 1 tablespoon olive oil
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directions

  • Heat oven to 375 degrees.
  • In medium bowl, stir together Alfredo sauce, 2 cups of water and pepper.
  • Pour 1 cup sauce mixture into bottom of 2 1/2-quart casserole.
  • Arrange half the tortellini (uncooked) in a single layer over sauce.
  • Sprinkle with broccoli.
  • Pour 1 1/2 cups sauce over top.
  • Repeat layering remaining tortellini and remaining sauce.
  • Cover with foil.
  • Bake 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.

Questions & Replies

  1. What size casserole dish works for this.
     
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Reviews

  1. Easy, beautiful, and really really yummy. I used beef/pork tortellini and added granulated garlic to Italian style breadcrumbs. Although I doubled the recipe, I did not double the amount of water.
     
  2. Great recipe! I like that it is one-pan easy AND delicious! I loved the olive oil and breadcrumb topping but you have to watch it - it gets brown quickly! I used frozen broccoli because it's what I had on hand but I'd like to try it with fresh. Thanks for posting a yummy recipe!
     
  3. Yum! This is so simple and so good. I used fresh broccoli only because I didn't have any frozen on hand. The breadcrumb topping really adds a very nice crunch to this great casserole. Thanks Calamity Jane for a recipe that I will repeat often. Made for PAC Spring 2008.
     
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