Lunch / Dinner
Ricotta Tortellini Bake with Carrots & Peas
Craving creamy pasta that doesn’t feel heavy? This so-simple cheese tortellini bake can be on the table in just 30 minutes. Ricotta and milk combine and become smooth and flavorful with the addition of Boursin and Parmesan for this dynamite white sauce.
Comfort foods and summertime don’t usually go hand in hand, but rules were meant to be broken and with a tortellini casserole this tasty you’ll be so glad you did! And a creamy pasta bake will satisfy even the most ravenous of guests, but it still feels summery thanks to the incorporation of fresh vegetables and herbs.
The cheese tortellini are coated in a generous white sauce made from ricotta, Boursin, and Parmesan. Boursin is a triple-cream cheese flavored with garlic and herbs. If you can’t find Boursin, try Alouette brand’s flavored cheese.
Nutritious peas and carrots add flavor and color, but it still feels right for summer with the addition of fresh basil, parsley, and lemon zest. And you won’t have to keep your oven on for long — just a few minutes under the broiler provides a deliciously crisp, cheesy topping.
FOR THE PASTA, COOK:
FOR THE SAUCE, SAUTÉ:
Preheat broiler with rack 6 inches from element. Lightly coat a 1½-qt. baking dish with nonstick spray.
For the pasta, cook tortellini according to package directions, adding carrots during the last 4 minutes of cooking; drain.
Stir in ricotta, Boursin, ½ cup Parmesan, and milk; reduce heat to low and simmer until cheese melts and sauce is heated through.
Stir in tortellini, carrots, peas, lemon juice, 1 Tbsp. parsley, 1 Tbsp. basil, and zest; season with salt and pepper. Pour mixture into prepared baking dish; sprinkle top with remaining ½ cup Parmesan.
% Daily Value*
Total Fat 41g 63%
Saturated Fat 24g 120%
Cholesterol 125mg 41%
Sodium 1116mg 46%
Carbs 44g 14%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.