0 from 36 votes
Creamy Broccoli Tortellini Pasta Bake
This Creamy Broccoli Tortellini Pasta Bake makes an tasty weeknight dinner any day of the week. My whole family loves this easy vegetarian meal!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 538 kcal
Course:
Main Course
Cuisine:
American , Vegetarian
Ingredients
- 9 oz refrigerated cheese tortellini
- 3 cups chopped broccoli florets
- 3 TBSP butter
- 3 TBSP all-purpose flour
- 1.5 cups warm milk (warmed via stovetop or microwave)
- ½ tsp dried basil
- 1/4-1/2 tsp garlic powder
- ¼ tsp black pepper plus extra, to taste
- ¼ tsp salt (season to taste)
- 1 cup freshly grated gruyere cheese
- ¼ cup freshly grated Parmesan cheese
- 4-8 Ritz crackers, crushed
- crushed red pepper flakes to taste, optional
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!
Cup of Yum
Notes
- No Gruyere cheese? No problem! You can use white cheddar cheese or Gouda cheese in it’s place. Fontina also makes a flavorful swap!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of optional toppings and swaps and enjoy!
Nutrition Information
Calories
538kcal
(27%)
Carbohydrates
43g
(14%)
Protein
27g
(54%)
Fat
29g
(45%)
Saturated Fat
16g
(80%)
Cholesterol
94mg
(31%)
Sodium
799mg
(33%)
Potassium
366mg
(10%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1140IU
(23%)
Vitamin C
61mg
(68%)
Calcium
643mg
(64%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
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.