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Pesto and tortellini…two of my favorite things in one dish! This recipe makes quite a bit, perfect for leftovers for the next night!
Serves: 8
Pesto Tortellini Bake Recipe
Pesto and tortellini…two of my favorite things in one dish! This recipe makes quite a bit, perfect for leftovers for the next night!
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
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Ingredients
- 1 cup milk
- 5 Tablespoons butter
- ½ teaspoon minced garlic
- ¼ cup pesto
- ¼ cup grated Parmesan
- 20 ounces tortellini cooked
- 1 cup cherry tomatoes diced
- 1 cup shredded cooked chicken
- 14 ounces artichoke hearts diced
- 1 zucchini diced
- 1 cup shredded Mozzarella cheese
- salt and pepper to taste
Instructions
Preheat your oven to 350 degrees
Simmer 1 cup of milk, butter, the 1/4 cup pesto and the garlic in a skillet on medium heat. Remove from skillet and stir in 1/4 cup grated Parmesan.
In a 9 by 13 pan dump in your tortellini, tomatoes, chicken, artichoke hearts, zucchini, and mozzarella. Mix until combined.
Pour your pesto butter sauce over the top of your tortellini and mix until everything is covered. Add salt and pepper if desired.
Cook in the oven uncovered for 30 minutes
Nutrition
Calories: 436 kcal · Carbohydrates: 37 g · Protein: 22 g · Fat: 22 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 76 mg · Sodium: 792 mg · Potassium: 202 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 693 IU · Vitamin C: 9 mg · Calcium: 263 mg · Iron: 2 mg
Equipment
Large Skillet
9x13-inch Baking Pan
Recipe Details
Course: Main Course
Cuisine: American
Join The Discussion
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Jeni says:
I love love love pesto! This recipe looks bomb.com!
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Lori @ RecipeGirl says:
So delicious! My kind of dinner!
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Monica Morton says:
I'm going to try this recipe. Do you also simmer the butter with the milk? I don't see where the butter comes into play with these instructions.
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ykeia says:
is it 1/2 cup (listed in ingredients) of milk or 1 cup (directions).
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Melissa says:
wondering the same...
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Ellie Burke says:
I made it today. 1/2 cup milk and melt the butter into the milk/pesto sauce. I used 2 cups shredded chicken, delicious and will make again
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Ana Parramore says:
Is it 1/2 cup or 1? I used 1. I was in such a hurry making this and followed the instructions carefully. I was frustrated to find I had left out the butter because it was left out of the instructions!
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Annie H says:
Curious about the artichokes, marinated or not? Photo makes me think marinated but don't want to overwhelm flavor?
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Mary says:
This was delicious! I used 1/2 cup of milk but wondering if I should have used 1 cup so there would be more sauce. Some of the tortellini was hard on the top because it got so dry. Is it 1 or 1/2 cup milk and any way to prevent the noodles from hardening?
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Cyd says:
Hi Mary, it should be 1 cup of milk. Thanks for bringing that to our attention.
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Neha says:
I added ~1 lb of cubed chicken. This was delicious! Thanks for sharing!
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Rachel says:
This is one of my family's favorite meals! Delicious, can make ahead, and it's a full meal in one dish! Knocked out of the ball park on this one!
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Cyd says:
Hi Rachel.We are so glad to hear that your family loves the Tortellini Bake. It's so easy and delicious. Have a great week and thanks so much for stopping by our blog for recipes!
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Ashley says:
Hi! Excited to try this recipe today? QUESTION...can I freeze this? Thanks! Ashley
About The Author:
Kristen Hills
Kristen lives in northern Utah with her husband, Ammon, and her four daughters. She’s the blog’s YouTube guru and she loves running in her spare time.
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