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Pumpkin Alfredo Tortellini BakePumpkin Alfredo Tortellini Bake
Pumpkin Alfredo Tortellini Bake
Pumpkin Alfredo Tortellini Bake
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Recipe - The Fresh Grocer - Corporate
PumpkinAlfredoTortelliniBake.jpg
Pumpkin Alfredo Tortellini Bake
Prep Time25 Minutes
Servings6
Cook Time25 Minutes
Calories376
Ingredients
12 oz cheese & spinach tortellini
1 Tbs unsalted butter
2 garlic cloves, minced
1 Tbs whole wheat flour
1/2 cup nonfat milk
1/4 cup grated Parmesan cheese
1/4 cup Neufchâtel cheese
1 1/2 cups frozen peas
1 1/4 cups 100% pure pumpkin
1 Tbs chopped fresh sage
1/3 cup chopped walnuts
Directions

1. Preheat oven to 375°. Spray 2-quart baking dish with cooking spray.

 

2. In large saucepot, cook tortellini as label directs, cooking 2 minutes less than directed; drain.

 

3. In same saucepot, melt butter over medium heat. Add garlic; cook and stir 30 seconds. Add flour; cook and whisk constantly 1 minute. Add milk; cook and whisk constantly 2 minutes or until thickened. Whisk in cheeses until incorporated; fold in peas, pumpkin, sage and tortellini. Transfer tortellini mixture to prepared dish.

 

4. Bake 20 minutes; sprinkle with walnuts and bake 5 minutes or until walnuts are toasted. Let stand 10 minutes.

 

Nutritional Information
  • 17 g Fat
  • 60 mg Cholesterol
  • 488 mg Sodium
  • 46 g Carbohydrates
  • 5 g Fiber
  • 8 g Sugars
  • 14 g Protein
25 minutes
Prep Time
25 minutes
Cook Time
6
Servings
376
Calories

Shop Ingredients

Makes 6 servings
12 oz cheese & spinach tortellini
Buitoni Three Cheese Tortellini Pasta, 9 oz
Buitoni Three Cheese Tortellini Pasta, 9 oz, 9 Ounce
$4.99$0.55/oz
1 Tbs unsalted butter
Bowl & Basket Sweet Cream Unsalted Butter, 2 count, 8 oz
Bowl & Basket Sweet Cream Unsalted Butter, 2 count, 8 oz, 8 Ounce
$2.79$0.35/oz
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
1 Tbs whole wheat flour
Bowl & Basket Whole Wheat Flour, 5 lb
Bowl & Basket Whole Wheat Flour, 5 lb, 5 Pound
$3.99$0.80/lb
1/2 cup nonfat milk
Skim Plus Fat Free Milk, half gallon
Skim Plus Fat Free Milk, half gallon, 64 Fluid ounce
$6.49$0.10/fl oz
1/4 cup grated Parmesan cheese
ShopRite Shaved Parmesan Cheese, 6 oz
ShopRite Shaved Parmesan Cheese, 6 oz, 6 Ounce
$4.49$0.75/oz
1/4 cup Neufchâtel cheese
Philadelphia Original Neufchatel Cheese, 8 oz
Philadelphia Original Neufchatel Cheese, 8 oz, 8 Ounce
On Sale! Limit 4
$1.99 was $3.39$0.25/oz
1 1/2 cups frozen peas
Birds Eye Steamfresh Sweet Peas, 10 oz
Birds Eye Steamfresh Sweet Peas, 10 oz, 10 Ounce
$2.19$0.22/oz
1 1/4 cups 100% pure pumpkin
Libby's 100% Pure Pumpkin, 15 oz
Libby's 100% Pure Pumpkin, 15 oz, 15 Ounce
On Sale! Limit 4
$2.00 was $2.79$0.13/oz
1 Tbs chopped fresh sage
Goodness Gardens Farm Fresh Singles Sage, 0.25 oz
Goodness Gardens Farm Fresh Singles Sage, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
1/3 cup chopped walnuts
Diamond of California Shelled Walnuts, 14 oz
Diamond of California Shelled Walnuts, 14 oz, 16 Ounce
On Sale! Limit 4
$3.99 was $7.99$0.25/oz

Nutritional Information

  • 17 g Fat
  • 60 mg Cholesterol
  • 488 mg Sodium
  • 46 g Carbohydrates
  • 5 g Fiber
  • 8 g Sugars
  • 14 g Protein

Directions

1. Preheat oven to 375°. Spray 2-quart baking dish with cooking spray.

 

2. In large saucepot, cook tortellini as label directs, cooking 2 minutes less than directed; drain.

 

3. In same saucepot, melt butter over medium heat. Add garlic; cook and stir 30 seconds. Add flour; cook and whisk constantly 1 minute. Add milk; cook and whisk constantly 2 minutes or until thickened. Whisk in cheeses until incorporated; fold in peas, pumpkin, sage and tortellini. Transfer tortellini mixture to prepared dish.

 

4. Bake 20 minutes; sprinkle with walnuts and bake 5 minutes or until walnuts are toasted. Let stand 10 minutes.