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Tortellini Alfredo

 Tortellini Alfredo
Refrigerated tortellini, ham, mushrooms and peas are treated to a mild homemade Alfredo sauce in this fast fix Chris Snyder shares. "When we're having company, I prepare this dinner shortly before guests arrive, put it in a casserole dish and keep it warm in the oven," notes the Boulder, Colorado reader.
4-6 ServingsPrep/Total Time: 30 min.


  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 1/2 cup chopped onion
  • 1/3 cup butter, cubed
  • 1-1/2 cups frozen peas, thawed
  • 1 cup thinly sliced fresh mushrooms
  • 1 cup cubed fully cooked ham
  • 1-3/4 cups heavy whipping cream
  • 1/4 teaspoon coarsely ground pepper
  • 3/4 cup grated Parmesan cheese
  • Shredded Parmesan cheese, optional


  • Cook tortellini according to package directions. Meanwhile, in a
  • large skillet, saute onion in butter until tender. Add the peas,
  • mushrooms and ham; cook until mushrooms are tender. Stir in cream
  • and pepper; heat through. Stir in the grated Parmesan cheese until
  • melted.
  • Drain tortellini and place in a serving dish; add the sauce and toss
  • to coat. Sprinkle with shredded Parmesan cheese if desired. Yield:
  • 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 579 calories, 45 g fat (27 g saturated fat), 161 mg cholesterol, 812 mg sodium, 29 g carbohydrate, 3 g fiber, 18 g protein.

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Tortellini Alfredo (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.