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Prep Time
Cook Time
Servings
Low Appetite/Weight Loss
Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.
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.
Reserve Water & Drain Pasta Reserve ¼ cup cooking water, then drain the pasta.
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.
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.
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.
Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.
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.
Replace the regular tortellini with a gluten-free version.
Omit the pine nuts.
Use jarred or pre-made pesto to reduce preparation time.
Dried basil can replace fresh to reduce preparation time. 1 Tbsp dried is equivalent to 2 Tbsp fresh.
Ask a friend or family member to help prepare this entrée.
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