Tortellini chicken bake full#

You’ll want two small packages or one large one–about 18-20 ounces in total. You can use tortellini with any filling you like–our favorites are cheese or a cheese and spinach blend, but the sky’s the limit. Use the refrigerated uncooked kind for best results. You can also substitute vodka or any other favorite pasta sauce. Or be adventurous (and economical!) and make your own marinara. Use your favorite jarred kind - we love Rao’s for a treat, but Trader Joe’s marinara is a fraction of the cost and almost as good. Read the recipe notes below for more details on minor changes if using poultry. You can swap in ground turkey, ground chicken, or crumbled Italian sausage. Adds major flavor and heartiness to the sauce, not to mention protein.

Tortellini chicken bake full#

Full ingredients & amounts are in the recipe card below. Here are a few notes and shopping tips about the ingredients you’ll need to make this, as well as possible substitutions. It’s the ultimate way to feed a crowd, ensure plenty of leftovers to enjoy throughout the week, or just get a hot home-cooked meal on the table in spite of having a hectic day. You’ll love that it comes together quickly and with zero fuss.

Tender tortellini, a flavorful tomato meat sauce, and plenty of cheese, all baked together in one cozy casserole. This is the ultimate easy comfort food, friends. With fewer than 10 ingredients and about 10 minutes of prep–no boil required–this is a terrific way to deliver a hot meal on busy nights. Serve warm.Crowd-pleasing baked tortellini is a delicious cheesy casserole with extra oomph thanks to an easy yet flavorful tomato and meat sauce. Sprinkle the top with both cheeses and bake, uncovered, for another 15-20 minutes.Then gently stir the pasta to make sure the tortellini on top is covered in sauce. Cover the pan with foil and bake for 20 minutes.Whisk well, then pour the mixture over the tortellini. Mix the pesto, chicken broth, heavy cream, 1 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl or measuring pitcher.Toss to mix evenly and spread out in the pan. Place the chopped (raw) chicken, fresh spinach, and sautéed onions and peppers in the dish. Pour the tortellini in a 9×13-inch baking dish.Then stir in the chopped red pepper and sauté another 2 minutes. Preheat the oven and place the butter in a medium-sized skillet and set on the stovetop over medium heat.Boneless, Skinless Chicken Breasts – chopped into 1-inch cubes.Cheese Tortellini – refrigerated or frozen and thawed.That’s right, the chicken is baked right along with the pasta! This Pesto Chicken Baked Tortellini pasta is made with refrigerated (or frozen) cheese tortellini mixed with chicken breast, fresh baby spinach, bell peppers, onions, cheese, and a creamy pesto sauce. And it’s not just for fall and winter it’s a recipe for every season. Well today’s recipe is not just a decent pasta dish it’s amazing. Have you noticed, as long as you don’t cook your noodles to mush, or over-salt the pasta, it usually turns out? In fact, even if you are a questionable cook, I bet you can make a decent pasta dish.

Pasta is delicious in every season, served cold or hot, with just about any combination of ingredients. Or you may choose to skip simmering soups in the summertime, but there’s never a wrong time to enjoy pasta. You may stop eating pumpkin baked goods after fall. If you’ve ever wondered about serving pasta in the summer, let me reassure you, pasta is a forever-food. “You know… Like, do I have to stop eating pasta in the late spring and summer because it’s out of season?” Last week a friend asked me if it was too late in the year to cook pasta. This cheesy Pesto Chicken Baked Tortellini is easy to make and feeds a crowd!