Creamy Tortellini Bake

This is my friend Lucy's favorite pasta dish... and I can see why.  Creamy cheesy sauce, yummy green vegetables, and a butter-crumb topping :)



Creamy Tortellini Bake - Adapted from Lucy

1/2 pkg. frozen tortellini (cheese-filled)
2 T minced onion
1/2 lb. asparagus, cut into 1-inch pieces
1 C frozen peas
1 medium bell pepper, diced
1 C shredded turkey/chicken
3 garlic cloves
1 T olive oil
1 recipe, Alfredo (use Lucy's!)... with lots of garlic! 
1 C milk
1/2 C water
1 C bread crumbs
1 T butter, melted
1/4 C Parmesan cheese, grated

First, chop the peppers and asparagus.



Then, in a medium skillet, saute the garlic cloves in a the olive oil.



Add in the veggies and onion, and saute until crisp/tender.



Meanwhile, prepare Lucy's alfredo sauce.  We liked it with LOTS of garlic. 



Add shredded turkey and tortellini to the skillet.



Then, add in the milk and water, along with the alfredo sauce.



Stir in the peas, and bring the mixture to a simmer for about 10 minutes (long enough for the tortellini to cook up). Stir occasionally while it simmers.



Pour the whole dish into a lightly greased 9x13 glass baking dish.



Now, preheat your oven to 400.

In a small bowl, mix together bread crumbs, Parmesan cheese, and butter.



Sprinkle over the creamy tortellini.



Pop in the oven, and bake at 400 for about 20 minutes, until the dish is bubbly and the topping has browned a little bit :)



Serve warm and enjoy, Lucy's favorite!



Thanks, Lucy!  We really enjoyed your dinner.  The only thing better would have been to share it with you.

This post is linked to:

• Tempt My Tummy Tuesday
• Tuesday at the Table