baked tortellini alfredo // Freezer Meals 101

 

  • 1 lb. cheese tortellini (we like the tri-color rainbow one)
  • 2 jars Alfredo sauce (I use Classico because I like to use their jars like mason jars afterward!)
  • 1/2 – 1 cup of your chosen mix-ins* (in these pictures, I used sliced mushrooms and frozen peas)
  • 1 cup shredded Mozza cheese
  • 1/4 cup shaved or shredded Parmesan cheese

*Examples of mix-ins:

  • cooked cubed chicken and 2 Tbsp. of pesto
  • sliced mushrooms and frozen peas
  • crumbled bacon and sundried tomatoes
  • sundried tomatoes and artichoke hearts
  • browned Italian sausage

The nice thing about this recipe is that you don’t have to boil the pasta. It cooks right in the dish.

Assembly instructions:

  1. Add everything except the Parmesan to a 9×13 baking dish or casserole dish. Stir. If you prefer to save space in your freezer,  you can add it to a large resealable freezer bag and squish it to combine.
  2. Top with the Parmesan. 
  3. Cover with two layers of aluminum foil, one that is directly on top of the pasta so there isn’t as much air in the container.
  4. Freeze.

Cooking instructions:

  1. Remove from freezer.
  2. Bake at 375° for 30-40 minutes or one hour if still frozen. If frozen, remove foil for the last 10 minutes of bake time.


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