Rosa Cheese Tortellini Pasta Bake Recipe by @Lastingredient Two sauces are better than one. For this cheese tortellini pasta bake with tomatoes, broccoli and olives, combine a Bertolli® Organic Creamy Alfredo Sauce with Bertolli® Organic Tomato & Basil Sauce. 6 Servings 10 minutesPrep Time 20 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1/2 pound broccoli florets 1/2 tbsp Bertolli® Organic Extra Virgin Olive Oil Rich Taste 1/2 tsp kosher salt 1/4 tsp black pepper 1 1/4 cup Bertolli® Organic Traditional Tomato & Basil Sauce 3/4 cup Bertolli® Organic Creamy Alfredo Sauce 1 pound fresh cheese tortellini pasta 1 14.5 ounce can diced tomatoes, drain juice 1/2 cup shredded Italian blend cheese Grated Parmesan for serving Directions Step 1: Preheat the oven to 400 degrees F. Toss the broccoli with olive oil, salt and pepper on a sheet pan. Roast for 10 minutes until they are starting to brown at the edges. Set aside and increase the oven temperature to 450 degrees F. Step 2: In a large bowl, combine the tomato and Alfredo sauces. Step 3: Cook the fresh tortellini for 1 minute. Then drain and stir into the sauce. Step 4: Layer the tortellini alternating with the broccoli, tomatoes, olives and shredded cheese into a rectangular baking dish. Step 5: Bake for 10 minutes until the cheese has melted. Step 6: Top with grated Parmesan before serving. Recipe by @Lastingredient Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Alfredo Florentine Lasagna Get Cooking Antipasto Tray Get Cooking Alfredo Primavera Get Cooking Marinade Ratio Get Cooking
