Turkey and Tortellini Alfredo2 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“Turkey leftovers turn into a quick and creamy Italian meal with a rich Alfredo sauce and tortellini. Great with crusty Italian bread and a salad.” - by ZENNYONE
Original recipe yields 4 servings
- Bring a saucepan of lightly salted water to a boil, stir in the tortellini, bring back to a boil, reduce heat, and simmer the tortellini until they're cooked but not completely tender, about 5 minutes. Drain the tortellini in a colander set in the sink.
- Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2-quart oval baking dish.
- Heat the butter in a skillet over medium heat. Cook and stir the garlic until fragrant, about 2 minutes. Whisk in the Alfredo sauce and milk; season to taste with salt and pepper. Bring the mixture to a simmer over medium-low heat. Stir in the the tortellini and turkey, mixing just enough to coat the pasta and turkey with the sauce. Spoon the mixture into the prepared baking dish, and sprinkle the top with mozzarella and Parmesan cheeses.
- Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted and begun to brown, 15 to 20 minutes.
Amount Per Serving (4 total)
- 735 cal
- 49 g
- 36.3 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Great way to use leftover turkey or roasted chicken. To lower calorie count I used equal parts fat free half and half, and 1% milk. To make it creamier I increased the fluid to equal 1/2 cup. Also u..." See moresed light Alfredo sauce. I used 6 cloves of crushed garlic to heighten the flavor. With the extra fluid it can be made ahead of time, refrigerated, and cooked later without drying out. Next time I will try spinach tortellini for a different flavor. This will definitely be a recipe called upon when leftovers are abundant."
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