Pharmacy Notices
Lunch | Dinner | Snack

Pesto Tortellini Bake

  • 5 Mins

    Prep Time

  • 25 Mins

    Cook Time

  • 4

    Servings

  • 952 Calories
  • 63g Fat
  • 69g Carbs
  • 28g Protein
Recommended For:

Low Appetite/Weight Loss

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  • Instructions & Tools

    Instructions

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Ingredients

  • 4 Servings
  • 952 Calories
  • 63g Fat
  • 69g Carbs
  • 28g Protein
  • 30 Mins Total Time
  • 1 Package (20 oz) Cheese-Filled Tortellini
  • 1 Cup Heavy Cream, pasteurized
  • ¾ Cup Pesto
  • ¼ Cup Sliced Sun-Dried Tomatoes (not oil-packed), roughly chopped
  • 1 Cup Pasteurized Mozzarella Cheese
  • 3 ½ Cups Fresh Spinach, washed and roughly chopped
  • 2 Tbsp Pasteurized Parmesan Cheese
  • 2 Tbsp Fresh Basil, washed and minced
  • 2 Tbsp Pine Nuts
  • Salt and Pepper, to taste
Recipe adapted from Food Network Magazine

Nourishment Note

Dairy

Full-fat dairy products, such as cheese, cream, and whole milk, are high in calories. A high-calorie diet may be necessary if unwanted weight-loss is occurring. Full-fat dairy also provides important nutrients such as calcium, potassium, and vitamin D.

Spinach

Spinach is a nutrient powerhouse. It’s packed with antioxidants to help reduce inflammation. It also contains nutrients and vitamins that may help lower the risk of heart disease.

Instructions

  • 4 Servings
  • 952 Calories
  • 63g Fat
  • 69g Carbs
  • 28g Protein
  • 30 Mins Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 2

    Preheat Oven & Cook Tortellini Preheat the oven to 425°F. Bring a large pot of salted water to a boil and cook tortellini according to package instructions.

  • 3

    Reserve Water & Drain Pasta Reserve ¼ cup cooking water, then drain the pasta.

  • 4

    Combine Ingredients Transfer the pot back to the stove and add the pesto and heavy cream. Stir. Bring to a boil over medium heat, then reduce the heat to medium-low. Stir in the tortellini, sun-dried tomatoes, spinach, and mozzarella. Add a splash of cooking water and stir together. Add more cooking water if mixture appears dry. Transfer pasta mixture to a 9x13-inch baking dish.

  • 5

    Top Pasta & Bake In a small bowl combine the Parmesan cheese, basil, pine nuts, salt and pepper. Sprinkle mixture over pasta. Bake until golden brown and bubbly, about 12 minutes.

  • 6

    Serve & Store Allow to cool slightly before serving. Refrigerate pasta bake within 2 hours. Pasta will keep covered in the refrigerator for up to 2 days.

  • 7

    Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.

Recipe adapted from Food Network Magazine

What You’ll Need

  • 9x13-Inch Baking Dish

  • Measuring Cup

  • Measuring Spoon

  • Cutting Board

  • Knife

  • Large Pot

  • Small Mixing Bowl

  • Colander

  • Mixing Spoon

Allergen Swap

  • DDairy

    Replace the mozzarella and Parmesan cheese with a dairy-free cheese; there is no substitute for the heavy cream; use cheese-free tortellini; replace the pesto with a cheese-free version.

  • GGluten

    Replace the regular tortellini with a gluten-free version.

  • NNuts

    Omit the pine nuts.

Fatigue Buster

  • Pesto

    Use jarred or pre-made pesto to reduce preparation time.

  • Basil

    Dried basil can replace fresh to reduce preparation time. 1 Tbsp dried is equivalent to 2 Tbsp fresh.

  • Ask for Assistance

    Ask a friend or family member to help prepare this entrée.

There's plenty more delicious recipes to try!

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