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Baked Tortellini Alfredo

You’re going to love this easy Tortellini Alfredo! A creamy, homemade Alfredo sauce, lightened up with milk, with fresh steamed broccoli and delicious cheddar sprinkled on top. Ready in 45 minutes, this is the perfect weeknight dinner!


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This recipe is on repeat in our house. It’s so quick and easy! The teens love it and I managed to sneak in a veggie for the non-veggie lover in the house.

You could really add any of your favourite veggies in this recipe. Spinach, cauliflower or zucchini or a mix!

This tortellini casserole is a lightened-up version of my Baked Ravioli Alfredo. Milk instead of cream is used in the sauce. Still super tasty and some veggies added to the mix. You’re also going to want to try the Gigi Hadid spicy vodka pasta! It is Tik Tok famous and for good reason!

YOU’LL LOVE THIS RECIPE

  • you will save time by not having to pre-cook the tortellini. The only heat will be from your oven and you will need it for 20 minutes.
  • it’s super tasty!! the broccoli goes beautifully with the Alfredo sauce.
  • a great recipe if you’re meal planning. You could have it all prepped with the shredded cheese on top, then bake it right before you’re ready to have dinner.

INGREDIENTS & SUBSTITUTIONS

For full list of ingredients, see the recipe card at the bottom of the page. I have a few notes for some ingredients.

  • Tortellini– use your favourite brand of refrigerator cheese tortellini or substitute for another type of tortellini or ravioli.
  • Parmesan cheesefreshly grated is the best for this recipe as compared to the packaged variety.
  • Broccoli – fresh broccoli is the main vegetable in this dish or you could also substitute cauliflower.
  • Milk – I used milk for this dish although you can also use a combination of half and half or whipping cream with the milk. If you choose to do that, use 1 and 1/2 cups of milk and 1/2 cup of the heavier cream.

STEP-BY-STEP DIRECTIONS

Preheat oven to 350°F.

Cut 1 head of broccoli into florets. Steam until crisp-tender then set aside.

Onions and garlic in skillet with olive oil.

Meanwhile, in a large skillet cook garlic and onions until softened.

Milk and cornstarch is added to the onion mixture in skillet.

In a small bowl, whisk together cornstarch and milk, then add to onion mixture in skillet.

Cook over medium heat until thickened and bubbly. This will take about five minutes.

Parmesan cheese is added to the Alfredo Sauce.

Stir in grated Parmesan cheese and stir for three minutes over low-medium heat. Using fresh Parmesan cheese really adds some great flavour to this dish.

Taste the sauce and add salt and pepper to taste. Stir in juice from half of a lemon.

At this point, the sauce should be thickened. If not, give it another minute or two over medium heat.

Tortellini is added to the sauce.

Add in the tortellini. There is no need to boil the tortellini ahead of time! That is the beauty of this recipe! It will cook in the sauce in the oven.

Broccoli is added to the tortellini and sauce in skillet.

Gently stir in the steamed broccoli and make sure that both the broccoli and tortellini are coated with sauce.

Cheddar cheese is sprinkled on top of tortellini and is ready for the oven.

Sprinkle with grated cheddar cheese.

Bake in 350°F oven for 20 to 25 minutes until cheese is melted and pasta is heated through.

Sprinkle with fresh parsley.

Close up image of baked Tortellini Alfredo with broccoli.

STORAGE INSTRUCTIONS

Store cooled Tortellini Alfredo, covered in refrigerator for up to two days. Reheat in microwave or in oven at 350°F for about 15-20 minutes, covered in foil.

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Finished dish or Tortellini Alfredo sprinkled with parsley.

Tortellini Alfredo


  • Author: Sandra Flegg
  • Total Time: 40 minutes
  • Yield: 6 servings

Description

You’re going to love this easy Tortellini Alfredo! A creamy, homemade Alfredo sauce, lightened up with milk, with fresh steamed broccoli and delicious cheddar sprinkled on top. Ready in 45 minutes, this is the perfect weeknight dinner!


Ingredients

1 head broccoli, cut into florets

1 tbsp. olive oil

3 cloves garlic, minced

1/2 cup onions, chopped

2 cups milk (I use 1% but you could use whole milk as well)

2 tbsp. cornstarch

1 cup Parmesan Cheese

Salt & Pepper

Juice from half of a lemon

20 oz./600g refrigerated cheese tortellini, uncooked

1 and 1/2 cups cheddar cheese, shredded

Fresh parsley (optional for garnish)


Instructions

  1. Preheat oven to 350°F.
  2. Grease 9×13-inch baking dish.
  3. Cut broccoli into florets and steam until crisp tender, being careful not to overcook.  Drain, then set aside.
  4. Heat 1 tbsp. olive oil in skillet. Sauté onions and garlic for a few minutes until softened.
  5. In a small bowl, whisk together cornstarch and milk. Add to skillet and stir to combine. 
  6. Cook over medium heat until thickened and bubbly. This should take approximately 5 minutes. Stir constant and adjust heat if necessary to prevent sticking.
  7. Stir in Parmesan cheese. Reduce heat to medium-low and cook, stirring constantly for two minutes.
  8. Stir in lemon juice. Taste the sauce and add salt & pepper to taste.
  9. Stir in the tortellini and stir well to coat with sauce. There is no need to pre-cook the tortellini. It will cook in the oven in the sauce! 
  10. Gently stir in the broccoli. 
  11. Transfer to prepared 9×13-inch baking dish. 
  12. Sprinkle shredded cheddar cheese on top. (you can optionally sprinkle at bit more Parmesan cheese on top as well if you like)!
  13. Bake in 350°F oven for 20 to 25 minutes until cheese is melted and pasta is heated through.
  14. Sprinkle with fresh parsley and enjoy!

Notes

  1. A fresh wedge or Parmesan cheese will add more flavour and smoothness to this recipe than the bagged, shredded cheese.
  2. STORAGE  & REHEATING INSTRUCTIONS:Store cooled Tortellini Alfredo, covered in refrigerator for up to two days. Reheat in microwave or in oven at 350°F for about 15-20 minutes, covered in foil.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dinner Recipes
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 helping
  • Calories: 558
  • Sugar: 6.8 g
  • Sodium: 1264.8 mg
  • Fat: 24.1 g
  • Saturated Fat: 12.4 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 57.2 g
  • Fiber: 2.9 g
  • Protein: 29.1 g
  • Cholesterol: 83.6 mg

Keywords: Tortellini Alfredo, tortellini casserole, tortellini pasta bake

2 Comments

  1. This easy recipe is on regular rotation! I added in sautéed zucchini with the broccoli and it was delicious!

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