Add the zucchini and carrots to the skillet and sauté just a couple minutes more. Bring a medium pot of water to a light boil. Tortellini FTW! help from healthy freezer and pantry staples. of frozen chopped spinach. Transfer mixture to a medium baking dish and sprinkle with remaining gruyere cheese. Required fields are marked *. Delicious with a capital D. And oh so easy. Add pasta and broccoli and mix to coat. This Creamy Broccoli Tortellini Pasta Bake makes an tasty weeknight dinner any day of the week. Budget Bytes » Recipes » Main Dish Recipes » Vegetable Alfredo Pasta Bake. Everything is already cooked before going in the oven, though, so it’s safe to eat. No, I’m sorry, I don’t have nutritional info. There are quite a few tasty tortellini recipes here on Peas and Crayons, so be sure to stock your fridge or freezer with some for easy weeknight meals! Feel free to double or triple the recipe below as needed. You can also keep this type of tortellini in the freezerand simply thaw the frozen tortellini in advance. Love ya! I’ve never seen this post before and I’ve practically memorized the vegetarian pages. of broccoli/cauliflower pieces and 1/4 lb. Find my complete terms and privacy policy here. That does make it a lot easier. While the onions, garlic, frozen broccoli, and frozen spinach are cooking, peel and shred the carrots using a large hole cheese grater or box grater. Whisk the milk into the butter and flour mixture. :). When the milk comes up to a simmer it will begin to thicken. Begin by making the vegetable mix. of frozen broccoli/cauliflower and 1/4 lb. The only changes I made were to add frozen peas, shred the zucchini instead of dicing (I had my food processor out and shredding, anyway), and use smoked mozzarella. Sprinkle a cup of shredded gouda (smoked mozzarella would also be nice) on top. No problem! Can this be stored in the fridge/freezer for a while before baking? If the mixture begins to brown, move on to the next step immediately, or you’ll have a brown “white” sauce! This fake-out alfredo is a little lighter and doesn’t hit your belly like a ton of bricks. Okay, so it’s not really alfredo because it doesn’t even have any cream, but it’s close enough that I’m going to call it that. Please excuse me if I missed it somewhere, but do you have nutritional info. Remove from heat and add salt, pepper, basil, and garlic powder. Spoon… bowl… fingers… I’ll do whatever it takes to get every drop of this sauce into my face. Add the carrots and zucchini to the skillet and sauté for one to two minutes more. Happy Thanksgiving! Creamy Cauliflower and Brussels Sprout Casserole. Continue to sauté until those are warmed through (I did not thaw them first). You can refrigerate or freeze it before baking, although I haven’t tested to see what time or temp would be needed to reheat. I’ll try to keep the easy stuff coming b/c this tired momma needs them too! It will now coat a spoon a bit thicker! Looks soooo yummy!! Still creamy and tasty and the little bit of smoked cheese on top, delish! Whisk four cups of milk (2% or higher milkfat). It’s so easy and delicious with tons of flavor! Nomnomnom, that carrots in this dish are amazing! Allow the flour and butter mixture to begin to bubble. Start the water for the pasta because that can cook while you’re making the sauce. Then make the roux. Yum! The PERFECT way to use up the zucchini and carrot I had in the fridge and veggies in the freezer. Need to warm up on a cold snowy/rainy day? If you get a chance to try this dreamy, creamy broccoli tortellini pasta bake, let me know! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little Let the milk come up to a simmer over medium heat, making sure to whisk frequently to keep the bottom from scorching. Yep, you can definitely just eat it off the stove top! Everything got mixed back into the same pot and popped straight into the oven with the cheese on top! Your email address will not be published. I used spinach and ricotta tortellini and added a handful of spinach when mixing the sauce with the pasta and brocolli. Here is a link to the Recipe Index where you’ll see all the categories listed on the left hand side. Turn the heat onto medium and whisk the flour and butter together as the butter melts. It’s so creamy and good with tons of vegetables. This is easy and delicious! Start by preparing the vegetable mix. It channels all the goodness of a hearty broccoli pasta dish with the added bonus of being blanketed in a luscious Alfredo-like cream sauce. Required fields are marked *. Turn the heat off. It definitely isn’t one of those quick one-dish meals that we all love so much, but sometimes a little extra time in the kitchen is totally worth it. :). Pour everything into a casserole dish (this one is about 9×9 inches and it was full up to the top). This will slightly toast the flour to get rid of that gluey flavor. frozen spinach. I used four pots/dishes to make this pasta and I’m not the least bit sorry. I also used some frozen vegetables because I didn’t want to buy an entire head of cauliflower or a whole bunch of broccoli. You can’t. Continue to whisk and cook the mixture for two minutes. xo. I think I dirtied every pot in the kitchen but so worth it. Serve hot. Skim may be a bit thin. Cheesy Garlic Parmesan Spinach Spaghetti Squash, Cheesy Buffalo Chicken Spaghetti Squash Bowls, Parmesan Pesto Spaghetti Squash with Shrimp, Honey Roasted Butternut Squash with Cranberries and Feta, Broccoli Cauliflower Brussels Sprout Gratin, One-Pot Orzo Pasta with Garlic, Parmesan, and Mushrooms, Healthy One-Pot Enchilada Pasta – Vegetarian + Gluten-Free, One-Pot Spiralized Zucchini Noodle Miso Soup, Cranberry Quinoa Salad with Candied Walnuts. Finally made this tonight and it is *really* good. So, that’s 1/2 lb. Preheat oven to 375°F. xoxo. Yum! You managed to get me over my fear of white sauce :) Thank you. These are both one pound bags, but I used half of the bag of broccoli and cauliflower (“winter blend”) and 1/4 of the bag of spinach. It should get thick enough to coat a spoon like this (oops, I’m focused on the whisk and not the spoon! How can you be sorry when you have pasta slathered with a creamy sauce and a ton of delicious little vegetables pieces that give every bite a new flavor and texture? Pasta by nature likes to soak up sauces, so it might try to drink up some of the sauce while it chills in the fridge. Use the time while these are cooking to shred the carrots and dice the zucchini. When the sauce is thick enough to coat a spoon, turn the heat down to low and whisk in the parmesan until it is melted and the sauce is thick.