Chicken Pesto Tortellini Bake

Chicken Pesto Tortellini Bake Submitted by Lynn W.
Chicken Pesto Tortellini Bake Submitted by Lynn W.




1 small bag (8oz) Barilla Ricotta and Spinach Tortellini (found in the pasta aisle) 1 Tbsp. butter 1 Tbsp. flour 1 clove garlic, minced ¾ cup milk or cream ½ cup pesto (I used pre-made) 1½ cups to 2 cups cooked chicken, shredded or cubed 1 packed cup baby spinach, torn into smaller pieces 1 cup mozzarella cheese ½ cup parmesan cheese

Nutritional information

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-Preheat oven to 350*. - Cook pasta according to package instructions. - Melt butter in medium saucepan. Add garlic and saute 1 minute. Slowly add in flour and stir with a whisk until smooth. Slowly add milk/cream and keep stirring with a whisk for about 2 minutes. Stir in pesto until well combined. Turn off heat. - If you haven't done so already, chop up your cooked chicken and spinach. *Tip: I always keep cooked shredded chicken in the freezer in 2 cup portions! Makes life a lot easier! :-) - When pasta is finished cooking, drain. In the pasta pot, add pasta, pesto sauce, chicken, spinach, ½ cup mozzarella cheese, and ¼ cup parmesan cheese. Stir until well combined. Pour mixture into a greased casserole dish. Top with remaining cheese. Cover with foil and bake 20-25 minutes until bubbly and the cheese has melted. Let sit 5 minutes before serving. Serve with a green salad for a yummy meal!