Make-Ahead Tomato Basil Tortellini Bake

Make-Ahead Tomato Basil Tortellini Bake

4 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe by  Philadelphia Cooking Creme

“You can bake it right away or freeze it for later, but either way this cheesy tortellini bake with a creamy tomato pasta sauce and basil will be a hit.”

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Ingredients

Adjust Servings

Original recipe yields 6 cups

Directions

  1. Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, mix all remaining ingredients except shredded cheese until blended.
  2. Drain pasta. Add to cream cheese mixture; mix lightly. Spoon into 9-inch square baking dish sprayed with cooking spray; top with shredded cheese. Wrap tightly in plastic wrap. Freeze up to 3 months. Refrigerate overnight to thaw.
  3. Heat oven to 350 degrees F. Remove plastic wrap from baking dish; cover with foil. Bake 1 hour or until heated through, uncovering after 45 min.

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Reviews (4)

Rate This Recipe
Janet
16

Janet

This was easy and tasty. Plus you can add some mushrooms, chicken, sausage or little meatballs to make it even better. I like the fact you can make it ahead of time and heat it up when you want it.

misty
0

misty

Good recipe. I assembled the casserole day before so all I had to do was bake on the night I had company. A great time saver.

swee_pea
0

swee_pea

So yummy!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 620 cal
  • 31%
  • Fat
  • 25.3 g
  • 39%
  • Carbs
  • 73.2 g
  • 24%
  • Protein
  • 28.2 g
  • 56%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 1436 mg
  • 57%

Based on a 2,000 calorie diet

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