Pumpkin Alfredo Tortellini Bake Recipe | South Jersey

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

⅓ chopped walnuts

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

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

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.

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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 376

% Daily Value *
Total Fat 17g27%

Saturated Fat 5g25%
Cholesterol 60mg20%
Sodium 488mg21%
Total Carbohydrate 46g16%

Dietary Fiber 5g20%

Sugars 8g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Pumpkin Alfredo Tortellini Bake