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Baked Pesto Tortellini

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
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  1. 1 bag cheese tortellini
  2. 1 cup frozen chopped spinach
  3. 1/2 cup prepared basil pesto
  4. 8 oz container of mushrooms - sliced
  5. 1/2 cup shredded italian cheese
  6. 1/2 red bell pepper - diced
  1. Pre heat oven to 350.
  2. Prepare tortellini til al dente and drain.
  3. Saute mushrooms to desired consistency (I like to cook most of the excess water out of mine).
  4. Combine mushrooms with 1/2 of diced peppers, pasta, and spinach.
  5. Slowly stir in pesto and 1/4 cup of italian cheese.
  6. Pour into greased 8x8 pan and sprinkle remaining 1/4 cheese over top.
  7. Bake covered for 15 minutes.
  8. Remove cover and bake additional 5 minutes or until cheese is melted.
  9. Garnish with finely diced red pepper and fresh basil.
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