You can use either fresh or frozen tortellini. If you are using frozen tortellini there is no need to defrost, cooking time is unchanged.
Tri-colour tortellini can add to the eye appeal.
|2 3/4 cups||Classico roasted red pepper Alfredo sauce||650 mL|
|1 tbsp||Italian seasoning mix||15 mL|
|14 oz.||cooked chicken breast (cut to bite sized)||400g|
|1 1/2 lb||tortellini (meat or cheese filling)||700 g|
|3||large bunch broccoli heads trimmed & cut to bite size||3|
|3 cups||340g Kraft 4 cheese Italiano grated||750 mL|
|1/2 cup||grated Parmesan cheese||125 mL|
Cook tortellini & chopped
broccoli in a large pot of boiling water for 6 min.
Drain well and return tortellini & broccoli to the large pot.
Add Alfredo sauce, grated cheeses, and Italian seasoning.
Combine and transfer to a 9"x13" (approx 3 quart/litre) baking dish/pan.
Sprinkle with grated Parmesan
You can store the prepared dish in refrigerator until baking time.
Bake in a preheated 350F (180C) oven for 30 to 40 minutes or until hot and lightly browned.