AuthorMike EgrieCategory, DifficultyIntermediate
Pumpkin Alfredo Tortellini Bake
Yields6 Servings
Prep Time25 minsCook Time25 minsTotal Time50 mins
 12 cheese & spinach tortellini
 1 unsalted butter
 2 garlic cloves, minced
 1 whole wheat flour
 ½ nonfat milk
 ¼ grated parmesan cheese
 ¼ neufchâtel cheese
 1 ½ frozen peas
 1 ¼ 100% pure pumpkin
 1 chopped fresh sage
  chopped walnuts
1

Preheat oven to 375°. Spray 2-quart baking dish with cooking spray.

2

In large saucepot, cook tortellini as label directs, cooking 2 minutes less than directed; drain.

3

In same saucepot, melt butter over medium heat. Add garlic; cook and stir 30 seconds. Add fl our; cook and whisk constantly 1 minute. Add milk; cook and whisk constantly 2 minutes or until thickened. Whisk in cheeses until incorporated; fold in peas, pumpkin, sage and tortellini.

4

Transfer tortellini mixture to prepared dish. Bake 20 minutes; sprinkle with walnuts and bake 5 minutes or until walnuts are toasted. Let stand 10 minutes.

Dietitian Tip: Keep it going with fall flavors and add a side salad of mixed greens, chopped apples and extra toasted walnuts.

Ingredients

 12 cheese & spinach tortellini
 1 unsalted butter
 2 garlic cloves, minced
 1 whole wheat flour
 ½ nonfat milk
 ¼ grated parmesan cheese
 ¼ neufchâtel cheese
 1 ½ frozen peas
 1 ¼ 100% pure pumpkin
 1 chopped fresh sage
  chopped walnuts

Directions

1

Preheat oven to 375°. Spray 2-quart baking dish with cooking spray.

2

In large saucepot, cook tortellini as label directs, cooking 2 minutes less than directed; drain.

3

In same saucepot, melt butter over medium heat. Add garlic; cook and stir 30 seconds. Add fl our; cook and whisk constantly 1 minute. Add milk; cook and whisk constantly 2 minutes or until thickened. Whisk in cheeses until incorporated; fold in peas, pumpkin, sage and tortellini.

4

Transfer tortellini mixture to prepared dish. Bake 20 minutes; sprinkle with walnuts and bake 5 minutes or until walnuts are toasted. Let stand 10 minutes.

Pumpkin Alfredo Tortellini Bake
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