Rosa Cheese Tortellini Pasta Bake
Two sauces are better than one. For this cheese tortellini pasta bake with tomatoes, broccoli and olives, combine a Bertolli® Organic Creamy Alfredo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertolli.com.
Cooking tools:
- Baking sheet
- Baking dish
- Mixing bowl
- Oven
- Stove
- Pot
- Colander
- Spoon
- Measuring spoon
- Measuring cup
- Can opener
- Grater
- Cutting board
- Chef's knife
- Kitchen timer
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
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