Cheese Tortellini and Broccoli Bake

Cheese Tortellini and Broccoli Bake
  • Prep Time: 15
  • Total Time: 60
  • Servings: 6.0

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About this Recipe

This is comfort food. Mac N Cheese elevated! Cheese tortellini with lots of fresh veggies in a homemade cheese sauce and then baked in the oven until melted and bubbly.


1 (700 g) Package Olivieri® Three Cheese Tortellini
4 cups (1 L) Broccoli florets
1 tbsp (15 mL) Olive oil
1 Large onion, sliced
1 Large red pepper, cut in strips
3 tbsp (45 mL) Butter
2 Cloves garlic, minced
3 tbsp (45 mL) Flour
1 ½ cups (375 mL) Milk
Salt and pepper to taste
¼ tsp (1 mL) Nutmeg
¾ cup (175 mL) Freshly grated Parmesan cheese, divided


PREHEAT oven to 350°F (180°C). Spray a 9 X 13” (3.5 L) casserole dish with non-stick cooking spray.

COOK tortellini according to package instructions. Drain, reserving cooking water. Rinse pasta with cold water and set aside.

BRING pasta water back to a boil. Add broccoli and cook 4-5 minutes or until fork tender. Drain and plunge into ice water to preserve the colour and stop cooking. Drain and set aside.

HEAT olive oil in a skillet over medium heat. Add onions, peppers and sauté 4-5 minutes or until softened. Set aside.

HEAT butter in a large saucepan over medium heat. Add garlic and cook 1 minute. Stir in flour and cook 2 minutes stirring constantly. Slowly whisk in milk and continuing to whisk bring to a boil. Cook for 2-3 minutes until mixture has thickened and is smooth. Season with salt, pepper and nutmeg. Remove from heat and stir in ½ cup (125 mL) cheese.

TOSS together pasta, broccoli and pepper strips in a large bowl. Gently fold in sauce. Transfer mixture to prepared casserole dish, cover with foil and bake 30-35 minutes. Remove foil and sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is bubbling.


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