Go Back
–+ servings
Pesto Tortellini Bake
Print Recipe

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!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Easy dinner recipe, Pesto Tortellini
Servings: 8
Calories: 436kcal

Equipment

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: 436kcal | Carbohydrates: 37g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 792mg | Potassium: 202mg | Fiber: 4g | Sugar: 5g | Vitamin A: 693IU | Vitamin C: 9mg | Calcium: 263mg | Iron: 2mg