Tortellini Alfredo Casserole
- 2 containers (10 ounces each) refrigerated Alfredo sauce
- ⅛ teaspoon black pepper
- 1 package (20 ounces) refrigerated green and white mixed cheese tortellini
- 1 package (10 ounces) frozen chopped broccoli, thawed, drained
- ½ cup garlic and herb-flavored bread crumbs
- 1 tablespoon olive oil
Heat oven to 375°.
In medium-size bowl, stir together Alfredo sauce, 2 cups water and pepper. Pour 1 cup sauce mixture into bottom of 2-½-quart shallow casserole. Arrange half the tortellini (uncooked) in a single layer over sauce; sprinkle with chopped broccoli. Pour 1-½ cups sauce over top. Repeat layering remaining tortellini and remaining sauce. Cover with foil.
Bake at 375° 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.
Makes 8 servings.
Source : Family Circle
This was a very easy dinner to put together. The flavor was good too, though I’m not usually a fan of jarred Alfredo sauce. Using olive oil to mix with the crumbs was much nicer than melting butter, it also resulted in a crispier topping.