Vegetarian Baked Cheese Tortellini Alfredo
Serves 5
20 mins prep
25 mins cook
45 mins total
Baked Cheese Tortellini Alfredo is a quick and hearty vegetarian meal done in 45 minutes. Complete with my irresistible thick and creamy alfredo, this baked pasta dish is a weeknight dinner the whole family will love.
Preheat the oven to 350˚ and lightly grease a 2-quart baking dish with butter or olive oil.
Cook the tortellini in a large pot of boiling, salted water until they float to the top. Drain the water from the tortellini, reserving 1/2 cup for the alfredo sauce.
Spread the cooked and drained tortellini into an even layer in the prepared baking dish and set aside.
Heat a skillet over medium heat on the stovetop and then melt the butter in it until it stops foaming.
Whisk in the garlic and let it cook for about 30-60 seconds until it becomes fragrant.
Sprinkle the flour over the butter and garlic mixture and cook while whisking continuously for a couple of minutes.
Slowly whisk in the half and half and then lower the heat to medium low. Whisk and cook for a few minutes until the sauce thickens.
Remove from the heat and stir in the parmesan cheese, salt, pepper, nutmeg and reserved pasta cooking liquid.
Pour the finished alfredo sauce over the tortellini in the baking dish and sprinkle evenly with the shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is melted and slightly browned. Turn on the broiler the last few minutes to get the cheese extra browned, if desired.
