Make-Ahead Tomato Basil Tortellini Bake

Make-ahead Tomato Basil Tortellini Bake

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michelle 'FLAME' kelley


this one freezes so nice. make it ahead and just freeze in a freezer/oven/table dish. will last up to two months in your freezer if in a air tight dish. make some fresh garlic bread sticks by Pillsbury,a light green salad. may try a sweet berry tart or cobbler for dessert


★★★★★ 1 vote

1 Hr
1 Hr 45 Min
Stove Top


  • ·
    1 pkg.(1 lb.) frozen cheese tortellini
  • ·
    1 cup frozen peas
  • ·
    1 tub(10 oz.) philadelphia tomato & basil cooking creme
  • ·
    1 cup spaghetti sauce
  • ·
    1/4 cup water
  • ·
    1 red pepper cut into bite-size pieces
  • ·
    1/4 cup grated parmesan cheese
  • ·
    1/2 cup shredded italian* five cheese with a touch of philadelphia

How to Make Make-Ahead Tomato Basil Tortellini Bake


  1. Cook pasta in large saucepan as directed on package, omitting salt
  2. and adding peas for the last minute of pasta cooking drain.
  3. Mix all remaining ingredients except shredded cheese in saucepan.Return pasta to pan; mix lightly.
  4. Spoon into 9-inch square baking dish sprayed with cooking spray; top with shredded cheese.
  5. Wrap tightly in plastic wrap. Freeze up to 3 months.Refrigerate overnight to thaw.
  6. Heat oven to 350ºF. Remove plastic wrap from baking dish; cover with foil. Bake 1 hour or until heated through, uncovering after 45 min.

Printable Recipe Card

About Make-Ahead Tomato Basil Tortellini Bake

Course/Dish: Other Main Dishes
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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