Recipe Image
Servings:
6
No-Boil Pesto Tortellini Bake
Refrigerated tortellini soaks up pesto and chicken broth in the oven requiring no additional steps or messy pans, making this a winner for a busy weeknight dinner.
Total Time
35min
3.0
1 Rating
Author: The Anchored Kitchen
Servings:
6
Ingredients
•
1
pckg
(18 oz)
(18 oz)
Cheese Tortellini
•
3/4
cup
Basil Pesto
•
12
oz
Italian-Style Chicken Sausages
•
1
can
(14.5 oz)
(14.5 oz)
Chicken Broth
•
1
cup
Shredded Mozzarella Cheese
Cooking Instructions
1.
Preheat your conventional oven to 400 degrees F (200 degrees C).
2.
Pour the package of
Cheese Tortellini (1 pckg)
into a baking dish.
3.
Slice the
Italian-Style Chicken Sausages (12 oz)
into 1/4-inch thick slices and mix with the tortellini in the same baking dish.
4.
In a small bowl mix together the
Basil Pesto (3/4 cup)
and
Chicken Broth (1 can)
.
5.
Pour the pesto and broth mixture over the tortellini and sausage.
6.
Sprinkle
Shredded Mozzarella Cheese (1 cup)
over the top of the tortellini and sausage.
7.
Cover the dish tightly with aluminum foil. Place in the oven to bake for 20 minutes.
8.
After 20 minutes uncover the pasta dish and discard the foil. Bake an additional 10 minutes until the top begins to brown. Serve.
Author's Notes
If you keep your tortellini in the freezer you can still make this dish.
The cooking time, however, might need an additional 10 minutes.
The cooking time, however, might need an additional 10 minutes.
Nutrition Per Serving
CALORIES
501
FAT
22.3 g
PROTEIN
28.5 g
CARBS
45.1 g
