Broccoli Cheese Tortellini Bake

If you are looking for an easy to make casserole for dinner, look no further than this Broccoli Cheese Tortellini Bake recipe. Delicious!

broccoli cheese tortellini bake

This Broccoli Cheese Tortellini Bake filled a void I never knew I had. My wife and I easily get tired of eating the same kind of food all the time. You would think that as a publisher of a food blog that would not be a problem.

broccoli cheese tortellini bake
Broccoli Cheese Tortellini Bake ready for the Oven

Like most casserole recipes like this one, they are super easy to make. This recipe has a little more prep work though compared to some other dishes.

This one requires you to cook the tortellini ahead of time. You also need to plan as you need to give yourself enough time to let the frozen broccoli unthaw before adding it to the casserole dish.

broccoli cheese tortellini bake
Tortellini Bake fresh out of the Oven

When it comes to the red bell pepper, you can use whatever color you want. As you know each color of bell pepper has a slightly different taste to them. When possible, I like to use a yellow or orange bell pepper.

broccoli cheese tortellini bake

On a couple of occasions, I only had one small can of cream of chicken soup so I used a can of cream of cheddar soup to get the full 20 ounces needed for this recipe. Like I always say, use what you got!

broccoli cheese tortellini bake

You will need the following ingredients to make this Broccoli Cheese Tortellini Bake recipe (see recipe card for quantities): Frozen Cheese Tortellini, Frozen Chopped Broccoli, Pimientos, Yellow Onion, Red Bell Pepper, Condensed Cream of Chicken Soup, Minced Garlic, Italian Seasoning and Mozzarella Cheese.

  1. Preheat the oven to 350ºF.
  2. Cook the Cheese Tortellini according to the directions on the package.
  3. In a large bowl, combine the cooked tortellini, broccoli, pimentos, onion, bell pepper, cream of chicken soup, garlic and Italian seasoning. Mix well.
  4. Fold in half the mozzarella cheese and pour into a greased 9 x 13 baking dish. Cover with foil and bake for 45 minutes.
  5. Remove from the oven, sprinkle remaining cheese over top and return to oven for 5 minutes.

Printable Recipe Card

Broccoli Cheese Tortellini Bake

Broccoli Cheese Tortellini Bake

If you are looking for an easy to make casserole for dinner, look no further than this Broccoli Cheese Tortellini Bake recipe. Delicious!
5 from 4 votes
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8
Calories 363 kcal

Equipment

  • Bowl for Mixing
  • Baking Dish

Ingredients
 

  • 18 oz Frozen Cheese Tortellini, cooked
  • 16 oz Frozen Chopped Broccoli, thawed & drained
  • 4 oz Pimientos, sliced
  • 1 Yellow Onion, chopped
  • 1 Red Bell Pepper, chopped
  • 20 oz Condensed Cream of Chicken Soup
  • 1 tsp Garlic Cloves, minced
  • 1 tsp Italian Seasoning
  • 8 oz Mozzarella Cheese, shredded

Instructions
 

  • Preheat the oven to 350ºF.
  • Cook Cheese Tortellini according to the directions on the package.
  • In a large bowl, combine the cooked tortellini, broccoli, pimentos, onion, bell pepper, cream of chicken soup, garlic and Italian seasoning. Mix well.
  • Fold in half the mozzarella cheese and pour into greased 9 x 13 baking dish. Cover with foil and bake for 45 minutes.
  • Remove from oven, sprinkle remaining cheese over top and return to oven for 5 minutes.

Nutrition

Calories: 363kcalCarbohydrates: 42gProtein: 19gFat: 14gSaturated Fat: 6gCholesterol: 49mgSodium: 711mgPotassium: 708mgFiber: 5gSugar: 9gVitamin A: 1677IUVitamin C: 83mgCalcium: 270mgIron: 3mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Emily says:

    This broccoli cheese tortellini bake is the best I have ever made. I would have never thought to use cream of chicken soup in this recipe, but it was great. Loved every bite.

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