Served hot or cold, this dish is a easy crowd pleaser! Feeling adventurous? Try adding chopped artichoke hearts or sun-dried tomatoes.
Baked Pesto Tortellini
2015-07-12 14:00:14
Ingredients
- 1 bag cheese tortellini
- 1 cup frozen chopped spinach
- 1/2 cup prepared basil pesto
- 8 oz container of mushrooms - sliced
- 1/2 cup shredded italian cheese
- 1/2 red bell pepper - diced
Instructions
- Pre heat oven to 350.
- Prepare tortellini til al dente and drain.
- Saute mushrooms to desired consistency (I like to cook most of the excess water out of mine).
- Combine mushrooms with 1/2 of diced peppers, pasta, and spinach.
- Slowly stir in pesto and 1/4 cup of italian cheese.
- Pour into greased 8x8 pan and sprinkle remaining 1/4 cheese over top.
- Bake covered for 15 minutes.
- Remove cover and bake additional 5 minutes or until cheese is melted.
- Garnish with finely diced red pepper and fresh basil.
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