Pumpkin Alfredo Tortellini BakePumpkin Alfredo Tortellini Bake
Pumpkin Alfredo Tortellini Bake

Pumpkin Alfredo Tortellini Bake

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Recipe - Gourmet Garage 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
Bowl & Basket Specialty Cheese & Mushroom Tortellini, 8.8 oz
Bowl & Basket Specialty Cheese & Mushroom Tortellini, 8.8 oz
$1.99$0.23/oz
1 Tbs unsalted butter
Breakstone's Unsalted Butter, 2 count, 8 oz
Breakstone's Unsalted Butter, 2 count, 8 oz
On Sale! Limit 4
$4.84 was $4.99$0.61/oz
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
1 Tbs whole wheat flour
King Arthur Baking Company Whole Wheat Flour, 5 lbs
King Arthur Baking Company Whole Wheat Flour, 5 lbs
$9.99$2.00/lb
1/2 cup nonfat milk
Skim Plus Fat Free Milk, half gallon
Skim Plus Fat Free Milk, half gallon
$8.39$0.13/fl oz
1/4 cup grated Parmesan cheese
BelGioioso Parmesan Cheese
BelGioioso Parmesan Cheese
$14.99/lb$14.99/lb
1/4 cup Neufchâtel cheese
Kite Hill Chive Almond Milk Cream Cheese Style Spread, 8 oz
Kite Hill Chive Almond Milk Cream Cheese Style Spread, 8 oz
$11.99$1.50/oz
1 1/2 cups frozen peas
Woodstock Organic Green Peas, 10 oz
Woodstock Organic Green Peas, 10 oz
$4.99$0.50/oz
1 1/4 cups 100% pure pumpkin
Libby's 100% Pure Pumpkin, 15 oz
Libby's 100% Pure Pumpkin, 15 oz
$4.99$0.33/oz
1 Tbs chopped fresh sage
Wholesome Pantry Organic Herbs Sage, 0.66 oz
Wholesome Pantry Organic Herbs Sage, 0.66 oz
$3.99$6.05/oz
1/3 cup chopped walnuts
Diamond of California Chopped Walnuts, 8 oz
Diamond of California Chopped Walnuts, 8 oz
$8.19$1.02/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.