Tortellini Alfredo Casserole
A comforting casserole that transforms cheese tortellini and creamy alfredo sauce into a family-friendly baked dish, perfect for dinner parties or busy weeknights.
Ingredients
- 2 pounds cheese tortellini
- 2 cups heavy cream
- 6 tablespoons butter
- 4 large garlic cloves, minced
- 1½ cups Parmesan cheese, freshly grated
- 2 cups mozzarella cheese, shredded
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped
Instructions
- Preheat your oven to 375°F and grease a 9x13-inch baking dish thoroughly. Cook the tortellini according to package directions until just al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter completely. Add minced garlic and sauté for about 30 seconds until fragrant.
- Slowly pour in the heavy cream, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then reduce heat to low. Gradually add the Parmesan cheese, whisking continuously until the sauce becomes smooth and creamy.
- Season the alfredo sauce with Italian seasoning, salt, and freshly ground black pepper. Taste and adjust seasonings as needed.
- Remove the skillet from heat and gently fold in the cooked tortellini until each piece is coated with the creamy alfredo sauce. Transfer this mixture to your prepared baking dish, spreading it evenly.
- Sprinkle the mozzarella cheese evenly over the top of your Tortellini Alfredo Casserole.
- Bake for 25-30 minutes until the cheese is melted and golden brown, and the edges are bubbling. Let the casserole rest for 5 minutes before serving.
Notes
Don't overcook the tortellini initially. Use freshly grated Parmesan cheese for better flavor. Let the sauce cool slightly before adding tortellini. Cover with foil if browning too quickly. Make it ahead for better flavor.