For anyone ON THE ROAD or At Home (busy folks), this is a great idea for a fast yummy dinner. And, the nice thing I didn't add any onion, garlic or spiciness to it and it was just a wonderful creamy cheesey dish.
12 oz. Tortellini or Tortelloni
10 oz. container Giovanni Rana Alfredo Sauce (yes, it's a commercial sauce)
4 T. milk
6 oz. (~3/4 cup) cooked meat/poultry - I used duck, but turkey, chicken, pork can be used (especially if it has been cooked with good flavorings)
a green veggie addition: peas, fresh or frozen spinach, artichoke hearts, green beans, etc. (I used peas)
3 oz. (3/4 cup) shredded Mozzarella and/or Gruyere cheese (can use Fontina, gouda, Manchego, or a Jack)
1 1/2 Tablespoons seasoned bread crumbs or Panko
Prepare the tortellini 1 minute less than package instructions. When done, drain.
In the same pot the pasta was cooked in, combine the Alfredo sauce and milk; add the drained tortellini, meat, green vegetable and cheese. Combine well and pour into an oiled casserole dish and top with bread crumbs.
Bake at 325°F for 20 to 25 minutes uncovered. If made ahead, remove from refrigerator, let stand for 15 minutes, then proceed with the baking for 25 to 30 minutes.
Let rest 10 minutes before serving.
12 oz. Tortellini or Tortelloni
10 oz. container Giovanni Rana Alfredo Sauce (yes, it's a commercial sauce)
4 T. milk
6 oz. (~3/4 cup) cooked meat/poultry - I used duck, but turkey, chicken, pork can be used (especially if it has been cooked with good flavorings)
a green veggie addition: peas, fresh or frozen spinach, artichoke hearts, green beans, etc. (I used peas)
3 oz. (3/4 cup) shredded Mozzarella and/or Gruyere cheese (can use Fontina, gouda, Manchego, or a Jack)
1 1/2 Tablespoons seasoned bread crumbs or Panko
Prepare the tortellini 1 minute less than package instructions. When done, drain.
In the same pot the pasta was cooked in, combine the Alfredo sauce and milk; add the drained tortellini, meat, green vegetable and cheese. Combine well and pour into an oiled casserole dish and top with bread crumbs.
Bake at 325°F for 20 to 25 minutes uncovered. If made ahead, remove from refrigerator, let stand for 15 minutes, then proceed with the baking for 25 to 30 minutes.
Let rest 10 minutes before serving.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com