Creamy Broccoli Tortellini Pasta Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
538 kcal
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Course
Main Course
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Cuisine
American, Vegetarian
Creamy Broccoli Tortellini Pasta Bake
Description
Creamy Broccoli Tortellini Pasta Bake brings together refrigerated cheese tortellini and fresh broccoli florets in a luscious cheese sauce made starting with a classic roux of butter and flour. Once thickened with warm milk, the sauce is flavored with dried basil, garlic powder, salt, and pepper before folding in gruyere and parmesan cheeses. The cooked pasta and broccoli are mixed in and transferred to a baking dish. Crushed Ritz crackers sprinkled on top create a golden, crunchy crust when baked. The final dish offers a smooth and cheesy texture with tender pasta and bright green broccoli pieces, balanced by the savory seasoning.
This pasta bake can be served alone as a comforting vegetarian main dish or alongside a fresh green salad to balance richness. Its creamy sauce and melted cheese highlight the mild flavor of the tortellini and the slight bite of al dente broccoli. The crunchy cracker topping adds a pleasant contrast to the soft interior.
Cheese swaps are possible; white cheddar, Gouda, or Fontina can stand in for gruyere if needed without drastically altering the character of the sauce. The recipe notes highlight that nutritional values may change depending on optional toppings and substitutions. Cooking the pasta and broccoli together keeps the preparation streamlined, and using refrigerated tortellini shortens the cooking time significantly.
Ingredients
- 9 oz cheese tortellini refrigerated
- 3 cups broccoli chopped florets
- 3 TBSP butter
- 3 TBSP all-purpose flour
- 1.5 cups milk warmed via stovetop or microwave, warm
- ½ tsp basil dried
- 1/4-1/2 tsp garlic powder
- ¼ tsp black pepper plus extra, to taste
- ¼ tsp salt (season to taste)
- 1 cup gruyere cheese freshly grated
- ¼ cup Parmesan Cheese freshly grated
- 4-8 Ritz crackers crushed
- red pepper flakes to taste, optional, crushed
Instructions
- Preheat oven to 375°F. Measure out all your ingredients and set aside.
- Bring a medium pot of water to a light boil. Reduce heat to medium and add your fresh tortellini. After 1 minute, add your broccoli to the pot. Cook for 2-3 minutes or until broccoli is bright green and al dente and pasta is tender. Drain and set aside.
- Using the same (now empty) pot, melt butter over medium heat. Once melted, add the flour in slowly, whisking with a metal whisk constantly for 2 minutes while it bubbles and darkens in color. This roux will thicken our sauce.
- Pour heated milk into the butter-flour mixture and whisk well. Bring to a light boil, whisking constantly for 1 minute or until the mixture has thickened.
- Remove from heat and add salt, pepper, basil, and garlic powder. Working in 2-3 batches, add half the gruyere cheese and all of the parmesan cheese, whisking in between each batch to gently melt the cheese. Add pasta and broccoli and mix to coat.
- Transfer mixture to a medium baking dish and sprinkle with remaining gruyere cheese. Top with foil and bake at 375°F on the center rack for 15 minutes.
- Uncover and top with crushed crackers. Bake an additonal 5 minutes to crisp the cracker coating and serve right away while hot and bubbly!
- Any additonal salt and pepper may be added to taste as well as an optional topping of crusehed red peper flakes for a kick!
Notes
- If Gruyere is unavailable, substitute with white cheddar, Gouda, or Fontina for a similar creamy flavor.
- Cook tortellini and broccoli together briefly to ensure both are tender but not overcooked.
- Adjust seasoning after combining the sauce and pasta to suit your taste before baking.
- Use crushed Ritz crackers on top for a crunchy baked finish that complements the creamy interior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 43g | 14% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 94mg | 31% |
| Sodium | 799mg | 33% |
| Potassium | 366mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1140IU | 23% |
| Vitamin C | 61mg | 68% |
| Calcium | 643mg | 64% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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