Creamy Spinach Tortellini Bake
A one-and-done dish! Layers of tender chicken, wilted spinach, and cheesy tortellini tossed in a decadent alfredo sauce is an easy-to-make meal with robust flavors. Add a layer of breadcrumbs for that perfect finish in each bite.
Ingredients
- BUITONI Refrigerated Three Cheese Tortellini (20 oz.)
- 1 ½ containers of BUITONI Refrigerated Alfredo Sauce (15 oz.)
- 5 cups fresh spinach leaves, washed and roughly chopped
- 12 oz cooked rotisserie chicken or cooked chicken breast, shredded
- 3 cups water
- 1 cup breadcrumbs
- 1 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Method
PREHEAT oven to 400 degrees F.
WARM alfredo sauce and water to a low simmer, stirring occasionally.
PLACE tortellini in a 13” x 9” baking pan or casserole; add alfredo sauce and spinach leaves and chicken, stirring to combine. Top with parmesan cheese and breadcrumbs. Cover with aluminum foil.
BAKE for 10 minutes; remove foil and bake an additional 5 minutes. If more browning is desired, place under the broiler until parmesan and breadcrumbs are golden brown.
