Slightly different from the typical pasta bake, this recipe uses prepared tortellini and leftover turkey. Great with crusty Italian bread and a salad.
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 used 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. - 01 Dec 2009 (Review from Allrecipes USA and Canada)
Great recipe! I didn't have tortellini but I did have a box of bow tie pasta. I also added a bag of frozen peas and carrots. We all loved it, including my 3 year old grand daughter! This one is a keeper! - 05 Dec 2013 (Review from Allrecipes USA and Canada)
Everyone in the house loved this recipe. It's quick and easy. The packaging of the tortellini I bought was bigger than the recipe called for but the sauce mixture covered it just fine. I used Parmesan cheese only on top and skipped the mozzarella and it tasted great! I followed the recipe otherwise and it turned out fantastic. I'm sure I will use chicken and other pasta in the future if the need arises. I'm kind of looking forward to that! - 30 Nov 2014 (Review from Allrecipes USA and Canada)