Summary
- Difficulty:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: Serves: 6
- 72 people call this recipe a favorite
- Rating: (0 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Baked Tortellini with Pesto Cheese Sauce
Ingredients
- 3 Tbsp. butter or margarine
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1/4 cup prepared pesto sauce
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 pkgs. (9 oz. each) cheese-filled tortellini, cooked and drained
- 3 Tbsp. chopped sun-dried tomatoes in oil, drained
- 2 cups (8 oz.) Sargento® Artisan Blends® Shredded Whole Milk Mozzarella Cheese
- 1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
Directions
- Melt butter in medium saucepan over medium heat. Add flour; cook 2 minutes, stirring constantly, until bubbly. Add milk and broth; cook until thickened, stirring constantly. Stir in pesto, salt and pepper. Heat through; set aside.
- Layer half of the tortellini in 1-1/2-quart baking dish; sprinkle with half of the tomatoes. Pour half of sauce over tortellini; sprinkle with half of the Mozzarella cheese. Top with remaining tortellini, tomatoes, sauce and Mozzarella cheese. Bake in preheated 350°F oven 25 minutes until bubbly. Sprinkle with Parmesan cheese.
