tortellini-alfredo casserole

honestly, i don;t know if i can make it again because neither myself or my boyfriend were able to moderate our portions. it was freaking amazing. i found a sundried tomato alfredo sauce when we were grocery shopping and decided to use that instead of a regular one. you really don't need the refrigerated sauce, the regular jar kind in the sauce aisle is perfectly fine. i think the next time i make this i might add chicken because to me it seemed like if anything was missing it would be that.

just proceed with caution. seriously. we did not have left overs.

 

tortellini-alfredo casserole

ingredients

• 2  containers

  (10 ounces each) refrigerated Alfredo sauce
• 1/8  teaspoon

  black pepper
• 1  package

  (20 ounces) refrigerated green and white mixed cheese tortellini
• 1  package

  (10 ounces) frozen chopped broccoli, thawed, drained
• 1/2  cup

  garlic and herb-flavored or Parmesan-flavored bread crumbs
• 1  tablespoon

  olive oil

directions

1. heat oven to 375 degrees F.

2. in medium-size bowl, stir together alfredo sauce, 2 cups water and pepper. pour 1 cup sauce mixture into bottom of 2-1/2-quart shallow casserole. arrange half the tortellini (uncooked) in a single layer over sauce (see photo 1); sprinkle with chopped broccoli. pour 1-1/2 cups sauce over top. repeat layering remaining tortellini and remaining sauce. cover with foil.

3. bake at 375 degrees F for 45 minutes. remove from oven and heat broiler.

4. in small bowl, stir together bread crumbs and olive oil until evenly coated and sprinkle crumbs on top.

5. place casserole under broiler about 4 inches from heat until crumbs are golden, 1 to 2 minutes. let stand 10 minutes before serving. makes 8 servings.