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make-ahead tomato basil tortellini bake

(1 rating)
flameswithinice avatar
Recipe by
michelle 'FLAME' kelley
@flameswithinice
baltic, CT

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 rating)
yield 6 serving(s)
prep time 1 Hr
cook time 1 Hr 45 Min
method Stove Top

Ingredients For make-ahead tomato basil tortellini bake

  • 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
  • I LOVE CREAM CHEESE AND PHILADELPHIA IS BY FAR THE BEST BRAND.

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.
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