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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.

This entry was posted in Casserole, Meatless, Pasta, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

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