Creamy Broccoli Tortellini Pasta Bake
This creamy pasta bake combines cheese tortellini with tender broccoli florets in a rich, homemade cheese sauce made from butter, flour, milk, gruyere, and parmesan. The sauce is gently thickened on the stove before tossing with the cooked tortellini and broccoli. A topping of crushed Ritz crackers adds a textured finish with a touch of crispness after baking. The seasoning with basil, garlic powder, salt, and pepper complements the mild, cheesy flavors. This bake offers a comforting casserole featuring a creamy sauce and tender pasta, great for an easy weeknight meal.
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
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 538
% 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.