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Tortellini Broccoli Bake

 Tortellini Broccoli Bake
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.
4-6 ServingsPrep: 20 min. Bake: 40 min.

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

Directions

  • 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.
  • 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

2 of 2

Tortellini Broccoli Bake (continued)

Directions (continued)

  • remaining Parmesan. Cover and let stand for 5 minutes or until
  • cheese is melted. Yield: 4-6 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.