Broccoli Tortellini Bake

Creamy Broccoli Tortellini Bake is the perfect blend of comfort food and convenience, offering a cheesy, satisfying meal that’s ideal for weeknight dinners or special occasions. This dish combines tender, cheese-filled tortellini with fresh broccoli florets, all enveloped in a rich and creamy sauce that bakes to golden perfection. Whether you’re feeding a family or hosting a small gathering, this baked pasta dish is sure to be a hit. Baked pasta dishes have long been a staple in home cooking, cherished for their hearty, comforting qualities and the ease with which they can be prepared. This recipe takes that beloved concept and elevates it with the addition of fresh broccoli, providing a touch of green that balances the richness of the cheese and cream. The tortellini, with its soft, pillowy texture, absorbs the flavors of the sauce while maintaining its bite, creating a dish that’s as satisfying to eat as it is easy to make. One of the greatest appeals of this dish is its versatility. Not only is it a great way to incorporate more vegetables into a meal, but it’s also adaptable to whatever you have on hand. You can swap out the tortellini for other filled pastas, add different vegetables, or mix in proteins like chicken or sausage. The creamy, cheesy base pairs well with a variety of ingredients, making it a dish you can customize to suit your taste.

Ingredients:
16 oz cheese tortellini (fresh or frozen)
4 cups broccoli florets
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk, or half-and-half
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg (optional)
Salt and pepper, to taste
1/2 cup breadcrumbs (optional, for topping)
2 tablespoons chopped fresh parsley (for garnish)

Instructions:
Now that you have your ingredients and tools ready, follow these steps to make Creamy Broccoli Tortellini Bake:
Cook the tortellini and broccoli: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets to the pot. Drain the tortellini and broccoli together in a colander and set aside.
Make the cream sauce: In a large skillet or saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes, until the mixture is bubbly and slightly golden. Gradually whisk in the milk or half-and-half, continuing to whisk until the sauce is smooth and thickened, about 5 minutes.
Add the cheese and seasonings: Remove the sauce from the heat and stir in the grated Parmesan cheese, garlic powder, and nutmeg (if using). Season with salt and pepper to taste. Continue stirring until the cheese is fully melted and the sauce is smooth.
Assemble the bake: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked tortellini and broccoli with the cream sauce, tossing gently to coat everything evenly. Pour the mixture into a greased casserole dish.
Add the topping: Sprinkle the shredded mozzarella cheese over the top of the casserole. If using, mix the breadcrumbs with a little melted butter and sprinkle them over the cheese for a crispy topping.
Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
Garnish and serve: Remove the casserole from the oven and let it cool slightly before garnishing with chopped parsley. Serve hot.

Notes on Variations, If you’d like to experiment with different flavors or ingredients, consider these variations:
Add Protein: Mix in cooked, diced chicken, sausage, or shrimp to make the dish heartier.
Use Different Tortellini: Swap out the cheese tortellini for spinach or meat-filled tortellini to add different flavors and textures.
Incorporate More Vegetables: Add sautéed mushrooms, spinach, or peas to the casserole for extra nutrients and variety.
Make It Gluten-Free: Use gluten-free tortellini and a gluten-free flour blend in the sauce to accommodate dietary restrictions.

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