(Serves 4-6)
This easy pasta dinner recipe has a deliciously cheesy homemade alfredo sauce that enrobes the tortellini and broccoli. It’s a rich comfort food dish that will make husbands and kids happy. “Splendid” is how my son described it last time I made it. I was pleased that he liked his dinner, but I was also impressed by the addition to his vocabulary since he just turned 5…he learned it watching Bluey he explained.
This recipe is easy to put together, contains a vegetable, and can be made ahead if needed, so it’s a winner in my book. I also like that it can be customized to your tastes. You can use any kind of tortellini you like – cheese, spinach, chicken, etc. You can also add other vegetables if you’re so inclined. I’ve found that when the vegetables are hiding under the sauce and cheese, my kid will eat them without any fuss. Splendid indeed!
You Will Need:
- 20 ounces fresh tortellini, any variety
- 12 ounces broccoli florets
- 1 stick butter
- 1 cup heavy cream
- 1 ½ cups grated parmesan cheese, plus more for serving
- 1 tablespoon Italian seasoning
- 2 tablespoons fresh parsley and/or basil, plus more for serving
- ½ cup shredded mozzarella cheese, for topping
- Kosher salt and black pepper
Instructions:
- Preheat oven to 350 degrees. Coat a 9×13” pan or casserole dish with olive oil spray. Set aside.
- Bring a large pot of water to a boil.
- Steam the broccoli florets. I use an electric steamer and it takes 15 minutes. Follow the instructions for your steamer.
- Once the water is boiling, season liberally with salt and cook the tortellini 1-2 minutes less than the package instructions.
- Meanwhile, in a saucepan over medium heat, melt the butter into the cream. Heat until the edges are bubbling. Add the Italian seasoning, lower the heat to medium-low and stir in the parmesan cheese. Once the cheese is melted, allow to simmer for 3-5 minutes, stirring often. Season with a small pinch of salt and pepper (parmesan is salty, so you don’t need much).
- While the sauce simmers, stem and chop the parsley/basil, set aside. Reserve some for serving.
- Drain the pasta and return to the pot. Add the steamed broccoli and the parsley and/or basil. Pour the sauce over the top and stir. Season with salt and pepper, if needed.
- Pour the mixture into a 9×13” pan or casserole dish and top with mozzarella cheese.
- Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.
- Serve, topped with more parsley, basil, and parmesan.
To make ahead of time:
- Follow all instructions above up through pouring into the 9×13” pan and topping with cheese. Allow the casserole to cool, then cover and refrigerate until dinnertime.
When it’s Time for Dinner:
- Remove pan from fridge and allow to come to room temp for a few minutes.
- Start pan in a cold oven. Preheat to 350 degrees. Once preheated, bake for 25-30 minutes until the cheese is melted and the sauce is bubbling.
- Serve, topped with more parsley, basil, and parmesan.
