It’s no secret that we are obsessed with pasta at our house. This is definitely not an exaggeration. My go-to family dinner no matter the night of the week is pasta. I love that it is never anything complicated. It’s just a satisfying meal that’s packed with flavor and lots of ingredients. Sometimes I don’t know why I even ask my husband and son what they want to eat because I know, 99% of the time, the answer will be pasta.
My three-year-old has moved on from his longtime garlic & oil phase to tomato sauce, which he calls “sauce pasta.” I like to make one thing for dinner, so I’m always looking for ways to change up my go-to sauce. I tried the new Bertolli® Organic Creamy Alfredo Sauce and combined it with Bertolli® Organic Tomato & Basil. The result was a vibrant Organic Rosa Sauce that I used in this cheese tortellini pasta bake with broccoli, tomatoes and olives.
Cheese Tortellini Pasta Bake
1/2 pound broccoli florets
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-1/4 cups Bertolli Organic Tomato & Basil Sauce
3/4 cup Bertolli Organic Creamy Alfredo Sauce
1 pound fresh cheese tortellini pasta
1-14.5 ounce can diced tomatoes, juice drained
1/2 cup pitted Kalamata olives
1 cup shredded Italian blend cheese
Grated Parmesan for serving
Preheat the oven to 400 degrees F. Toss the broccoli with olive oil, salt and pepper on a sheet pan. Roast for 10 minutes until they are starting to brown at the edges. Set aside and increase the oven temperature to 450 degrees F.
In a large bowl, combine the tomato and Alfredo sauces. Cook the fresh tortellini for 1 minute. Then drain and stir into the sauce. Layer the tortellini alternating with the broccoli, tomatoes, olives and shredded cheese into a rectangular baking dish. Bake for 10 minutes until the cheese has melted. Top with grated Parmesan before serving.
This post is sponsored by Bertolli.