Pesto and tortellini…two of my favorite things in one dish! This recipe makes quite a bit, perfect for leftovers for the next night!
Serves: 8
Pesto Tortellini Bake Recipe
Pesto and tortellini…two of my favorite things in one dish! This recipe makes quite a bit, perfect for leftovers for the next night!
Ingredients
- 1 cup milk
- 5 Tablespoons butter
- ½ teaspoon minced garlic
- ¼ cup pesto
- ¼ cup grated Parmesan
- 20 ounces tortellini cooked
- 1 cup cherry tomatoes diced
- 1 cup shredded cooked chicken
- 14 ounces artichoke hearts diced
- 1 zucchini diced
- 1 cup shredded Mozzarella cheese
- salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees
- Simmer 1 cup of milk, butter, the 1/4 cup pesto and the garlic in a skillet on medium heat. Remove from skillet and stir in 1/4 cup grated Parmesan.
- In a 9 by 13 pan dump in your tortellini, tomatoes, chicken, artichoke hearts, zucchini, and mozzarella. Mix until combined.
- Pour your pesto butter sauce over the top of your tortellini and mix until everything is covered. Add salt and pepper if desired.
- Cook in the oven uncovered for 30 minutes
Nutrition
Calories: 436 kcal · Carbohydrates: 37 g · Protein: 22 g · Fat: 22 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 76 mg · Sodium: 792 mg · Potassium: 202 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 693 IU · Vitamin C: 9 mg · Calcium: 263 mg · Iron: 2 mg
Equipment
- Large Skillet
- 9x13-inch Baking Pan
Recipe Details
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