Creamy Tortellini Alfredo Casserole
A delightful blend of rich, creamy sauces and tender cheese-filled tortellini, harmoniously baked to golden perfection.
Ingredients
Main Ingredients
- 1 package cheese tortellini (9 oz) Tender pasta filled with cheese.
- 2 cups heavy cream Adds richness and creaminess.
- 1 cup shredded mozzarella cheese For gooey texture.
- 1 cup grated Parmesan cheese Provides savory depth.
- 2 cloves garlic, minced Enhances flavor.
- 2 tbsp butter For a silky texture.
- 1 tsp Italian seasoning Adds herbal aroma.
- to taste salt and pepper For seasoning.
- 1/4 tsp crushed red pepper flakes (optional) Adds a hint of heat.
- 1/2 cup breadcrumbs (for topping) For crunchy topping.
- 2 tbsp fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Boil the cheese tortellini according to package instructions, about 3-5 minutes. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream, bring to a light simmer, and let it bubble softly to thicken.
- Gradually stir in the mozzarella and Parmesan cheese until melted, then add Italian seasoning, salt, pepper, and optional red pepper flakes.
- Gently mix in the cooked tortellini to coat in the Alfredo sauce.
- Transfer the mixture to a greased 9x13-inch baking dish.
- Sprinkle breadcrumbs evenly over the top, and optional extra mozzarella if desired.
Baking
- Bake in the preheated oven for 20-25 minutes until the top is bubbly and golden brown.
- Garnish with freshly chopped parsley and serve hot.
Notes
Best served fresh. You can substitute heavy cream with half-and-half for a lighter version or incorporate vegetables for extra nutrition. Ensure tortellini is cooked al dente to avoid mushiness.