Contributed By: suelake
magazine
Do not used refrigerated Alfredo sauce as it will seperate when heated. Must be refrigerated 8 hours or overnight. Make day ahead!
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Egg & Cheese
Actual Cooking Time: 1 hour
Number of Servings: 6
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
1 16 ounce Jar Alfredo pasta sauce
1 1/4 cups Water
1/2 teaspoon Dried basil leaves
1/4 teaspoon Pepper
2 9 ounce Packages refrigerated cheese filled tortellini
1 14 ounce Package frozen broccoli florets
1 cup Parmesan croutons, slightly crushed
Preparation
1. In large bowl combine Alfredo pasta sauce, water, basil and pepper. Mix well with wire wisk. Stir in tortellini and broccoli. Spoon into ungreased 11 x 7 inch glass baking dish. Cover with foil and refrigerate at least 8 hours or overnight.
2. Heat oven to 350 and bake covered for 45 minutes.
3. Uncover baking dish, stir well. Sprinkle croutons evenly over top. Cover and bake an additional 15 to 20 minutes or until bubbly and thoroughly heated.
Cook's Notes
Nutrition Information
Calories: 386
;
Total Fat: 19 g
;
Saturated Fat: 8 g
;
Polyunsaturated Fat: 0 g
;
Carbohydrates: 40 g
;
Protein: 15 g
;
Vitamin A: 245 RE
;
Vitamin C: 37 mg
;
Calcium: 257 mg
;
Sodium: 853 mg
;
Iron: 2 mg
;
Fiber: 3 g