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