Creamy Tortellini Alfredo Casserole
A delightful and rich dish that combines cheese tortellini with a creamy Alfredo sauce, perfect for any occasion and sure to please the whole family.
Ingredients
Main Ingredients
- 9 oz 1 package cheese tortellini These little pasta pockets soak up the creamy sauce.
- 2 cups heavy cream Brings a silky texture that hugs the tortellini.
- 1 cup shredded mozzarella cheese Melts beautifully for that quintessential cheesy pull.
- 1 cup grated Parmesan cheese Adds sharpness and depth to the dish.
- 2 cloves minced garlic Infuses the casserole with aromatic goodness.
- 2 tbsp butter Essential for sautéing the garlic.
- 1 tsp Italian seasoning Brings an unmistakable Italian flair.
- to taste Salt and pepper Fundamental for seasoning the dish.
- 1/4 tsp crushed red pepper flakes Optional, for a hint of spice.
- 1/2 cup breadcrumbs For topping, creates a crunchy layer.
- 2 tbsp chopped fresh parsley For garnish, adds color and freshness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot of boiling salted water, add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until golden.
- Pour in the heavy cream, bringing the mixture to a gentle simmer.
- Gradually whisk in the mozzarella and Parmesan cheese until melted and smooth.
- Season the sauce with Italian seasoning, salt, pepper, and red pepper flakes to taste.
- Gently fold the cooked tortellini into the Alfredo sauce.
- Transfer the mixture into a greased 9x13-inch baking dish.
- Sprinkle breadcrumbs over the top, adding mozzarella if desired.
- Bake for 20-25 minutes or until golden brown and bubbly.
- Garnish with fresh chopped parsley before serving.
Notes
For best results, use fresh tortellini. Let the casserole rest for a few minutes after baking. Can be prepared ahead of time and stored in the refrigerator.