Monday, January 6, 2014

Creamy Pesto Tortellini Bake

This weather is insane! It is currently 15 below and it doesn't look like it will be warming up anytime soon. I tend to gravitate towards casseroles and hearty dishes when it's frigid outside. This Creamy Pesto Tortellini Bake is hearty and filling and only three ingredients. It doesn't get better than that!

Creamy Pesto Tortellini Bake
Serves 6
WW PP=10
Cal 373, Carbs 41, Fat 15.3, Fiber 2, Protein 18.1

1 cup Philadelphia Pesto Cooking Creme
1 family size package cheese tortellini (I used Buttoni)
3/4 cup shredded Italian cheese blend

Cook tortellini to al dente. Drain and set aside.

Spray a baking dish with non stick cooking spray. Toss tortellini and cooking creme together. Sprinkle with cheese.

Bake at 375 for 10-15 minutes or until heated through and cheese is melted. Enjoy!


  1. We love tortellini. Looking forward to trying this!

  2. What a great simple meal. I've yet to try the philly cooking cream yet. Thanks for sharing at Simple Supper Tuesday.

  3. I would like one giant bowl of this stuff please! Sounds soo good :)

    Happy Blogging!
    Happy Valley Chow

  4. Love tortellini. Great recipe. :) Thanks for sharing at The Gathering Spot. Have a wonderful weekend!

  5. Thanks for sharing at What'd You Do This Weekend. Sounds yummy!



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