Description
A comforting and creamy bake with cheese tortellini and fresh broccoli, perfect for family dinners.
Ingredients
Scale
- 12 oz cheese tortellini
- 2 cups broccoli florets
- 2 cups shredded cheddar cheese
- 1 cup cream or milk
- 1 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the tortellini according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the broccoli florets and cook for a few minutes until they turn bright green and tender, stirring occasionally.
- In a bowl, mix together cream, chicken broth, salt, pepper, dried oregano, and paprika until well combined.
- In a large baking dish, combine the cooked tortellini, sautéed broccoli, and the creamy sauce mixture. Stir until everything is evenly coated.
- Top the mixture with shredded cheddar and grated Parmesan cheese, creating a cheesy layer that will melt beautifully.
- Bake in the preheated oven for 25-30 minutes or until bubbly and golden on top.
- Let it cool slightly before serving with a hint of fresh ground pepper or a sprinkle of herbs.
Notes
Make ahead and refrigerate until you’re ready to bake! Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg