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Tortellini Broccoli Bake Recipe
Tortellini Broccoli Bake Recipe photo by Taste of Home

Tortellini Broccoli Bake Recipe

Read Reviews (2)
4.8 2
Publisher Photo
I usually make this dish for birthdays or holiday dinners. It's a great main dish or side dish. Everyone—even my young granddaughters—enjoys the combination of broccoli, cheese and tortellini.—Esther McCoy, Dillonvale, Ohio.
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 4-6 servings

Ingredients

  • 1 package (19 ounces) frozen cheese tortellini, cooked and drained
  • 1 package (16 ounces) frozen chopped broccoli, thawed
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 tablespoons chopped onion
  • SAUCE:
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup milk
  • 1/3 cup plus 1/4 cup grated Parmesan cheese, divided

Nutritional Facts

1-1/2 cups equals 307 calories, 13 g fat (7 g saturated fat), 36 mg cholesterol, 551 mg sodium, 33 g carbohydrate, 4 g fiber, 16 g protein.

Directions

  1. In a large bowl, combine the tortellini, broccoli, pimientos and onion; set aside. In a large saucepan, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and nutmeg. Gradually stir in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese until melted. Fold in broccoli mixture.
  2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until hot and bubbly, stirring twice. Top with remaining Parmesan. Cover and let stand for 5 minutes or until cheese is melted. Yield: 4-6 servings.
Originally published as Tortellini Broccoli Bake in Casserole Cookbook 2001, p208

Nutritional Facts

1-1/2 cups equals 307 calories, 13 g fat (7 g saturated fat), 36 mg cholesterol, 551 mg sodium, 33 g carbohydrate, 4 g fiber, 16 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Tortellini Broccoli Bake(2)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 29, 2014

Tastes really good. But next time, I'll double the sauce.

MY REVIEW
Reviewed Sep. 27, 2010

This was really good. I made it exactly as the recipe said, except that I used fresh broccoli that I cooked along with the tortellini. Oh, and I left out the onion because I didn't feeling like chopping 2 tablespoons. Next time I think I will add some cooked chicken or ham.

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