Easy Cheesy Asparagus Tortellini Bake
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 Servings
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Calories
146 kcal
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Course
Main Course
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Cuisine
Italian
Easy Cheesy Asparagus Tortellini Bake
Description
In this casserole-style dish, refrigerated cheese tortellini are mixed fresh with a creamy sauce made from Alfredo sauce, diced tomatoes, fresh spinach, mozzarella, basil, and crushed red pepper for mild heat. The mixture is placed in a casserole dish, then layered with chopped, uncooked asparagus and additional mozzarella and Parmesan cheese before baking.
The asparagus cooks in the oven but retains firmness and a slight snap, adding freshness and texture against the soft tortellini and rich cheeses. The baking melds flavors while forming a golden crust on top from the cheese. The result is a texturally balanced dish with creamy, cheesy interior and baked asparagus topping.
This bake can be served with a salad and breadsticks to make a complete meal, suitable for weeknight dinners. The recipe notes that tortellini need not be boiled beforehand unless preferred, and different tortellini types may be substituted. For less firm asparagus, blanching before baking is an option.
Ingredients
- 1 oz jar Alfredo sauce
- 1 oz can diced tomatoes drained
- 1 cup baby spinach packed
- 2 cups mozzarella cheese divided
- 1 tablespoon basil
- 1/4 teaspoon crushed red pepper
- dash salt
- 1 oz package cheese tortellini refrigerated, uncooked
- 1 pound asparagus trimmed and chopped
- 1/4 cup Parmesan Cheese or another 1/4 cup mozzarella
Instructions
- Preheat oven to 350 F.
- In a large bowl, add the Alfredo sauce, drained tomatoes, spinach, 1 cup of the mozzarella cheese, basil, crushed red pepper, and a few shakes of salt. Stir together with a rubber spatula.
- Add the uncooked tortellini and use the spatula to break them apart. Stir it all together so that each tortellini is covered in sauce.
- Pour the mixture into a 2-quart casserole dish. Snap off the woody ends of the asparagus, discard, and chop the rest into bite-size pieces.*
- Layer the asparagus on top of the tortellini. Sprinkle another 1 cup of mozzarella over the top, then sprinkle the 1/4 cup Parmesan.
- Bake in the middle rack of the preheated oven for about 30 minutes. If the edges are looking brown but the cheese in the center isn't browning, broil it for 1 minute.
- Let stand for 5-10 minutes, then serve. (With a big salad and breadsticks! Yum)
Notes
- Blanch asparagus in boiling salted water for 2-3 minutes if you prefer softer texture before adding to the bake.
- Refrigerated tortellini can be used without pre-boiling, but boiling first is acceptable if preferred.
- Different types of tortellini besides cheese flavor can be substituted according to preference.
- This recipe can accommodate larger tortellini package sizes with minor adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 146kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 33mg | 11% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1368IU | 27% |
| Vitamin C | 6mg | 7% |
| Calcium | 262mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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