Total Time
52mins
Prep 5 mins
Cook 47 mins

This recipe is from a magazine. I love it, because it is a dump recipe, very easy.

Ingredients Nutrition

  • 2 (566.99 g) container alfredo sauce, refrigerated
  • 0.59 ml black pepper
  • 566.99 g package cheese tortellini, refrigerated
  • 283.49 g package frozen chopped broccoli, thawed, drained
  • 118.29 ml garlic and herb-seasoned breadcrumbs
  • 14.79 ml olive oil

Directions

  1. Heat oven to 375 degrees.
  2. In medium bowl, stir together Alfredo sauce, 2 cups of water and pepper.
  3. Pour 1 cup sauce mixture into bottom of 2 1/2-quart casserole.
  4. Arrange half the tortellini (uncooked) in a single layer over sauce.
  5. Sprinkle with broccoli.
  6. Pour 1 1/2 cups sauce over top.
  7. Repeat layering remaining tortellini and remaining sauce.
  8. Cover with foil.
  9. Bake for 45 minutes.
  10. Remove from oven.
  11. Heat broiler.
  12. In small bowl, stir together bread crumbs and olive oil until evenly coated. Sprinkle crumbs on top.
  13. Place casserole under broiler about 4 inches from heat until crumbs are golden, 1 to 2 minutes. Let stand 10 minutes before serving.
Most Helpful

5 5

Easy, beautiful, and really really yummy. I used beef/pork tortellini and added granulated garlic to Italian style breadcrumbs. Although I doubled the recipe, I did not double the amount of water.

5 5

Great recipe! I like that it is one-pan easy AND delicious! I loved the olive oil and breadcrumb topping but you have to watch it - it gets brown quickly! I used frozen broccoli because it's what I had on hand but I'd like to try it with fresh. Thanks for posting a yummy recipe!

5 5

Yum! This is so simple and so good. I used fresh broccoli only because I didn't have any frozen on hand. The breadcrumb topping really adds a very nice crunch to this great casserole. Thanks Calamity Jane for a recipe that I will repeat often. Made for PAC Spring 2008.