Italian

Tortellini with Pesto Cheese Sauce

Prep Time: 15 min  |  Cook Time: 25 min  |  Servings: 6  |  Calories: 569
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Tortellini with Pesto Cheese Sauce
Prep Time
15 min
Cook Time
25 min
Servings
6
Calories
569

Baked cheese-filled tortellini make for an excellent meal with hearty goodness from melted Sargento® Shredded Whole Milk Mozzarella. A nutty pesto sauce and chopped sun-dried tomato add that authentic Italian flavor you crave.

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® Shredded Whole Milk Mozzarella
  • 1/2 cup (2 oz.) Sargento® Shredded Parmesan Cheese
Directions
  1. 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.
  2. 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.

Serving Size 6

Calories 569

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 29.70g 46%
Sat. Fat 16.10g 76%
Mono Unsat. Fat 9.80g
Poly Unsat. Fat 1.40g
Cholesterol 98mg 31%
Sodium 1084mg 52%
Amount/Serving%DV*
Total Carbohydrate 50g 17%
Dietary Fiber 2g 8%
Sugars 0g
Protein 26g
Amount/Serving%DV*
Vitamin A 118RE
Vitamin C 4mg 7%
Calcium 553mg 53%
Iron 2mg 11%