Taste of Home
Tortellini Broccoli Bake
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 4-6 servings.
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.
Ingredients
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1 package (19 ounces) frozen cheese tortellini, cooked and drained
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1 package (16 ounces) frozen chopped broccoli, thawed
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1 jar (2 ounces) diced pimientos, drained
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2 tablespoons chopped onion
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SAUCE:
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1 garlic clove, minced
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/8 teaspoon ground nutmeg
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1 cup milk
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1/3 cup plus 1/4 cup grated Parmesan cheese, divided
Directions
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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.
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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.
Nutrition Facts
1-1/2 cups: 307 calories, 13g fat (7g saturated fat), 36mg cholesterol, 551mg sodium, 33g carbohydrate (5g sugars, 4g fiber), 16g protein.
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