Tortellini Primavera
35 PORTIONS, REQUIRES 5 OZ SPOODLE
2 m/ma
1 oz eq grain
¼ cup veg
Calories 190
Total Fat 8g
Saturated Fat 2.5g
Sodium 410mg
*This is an approximation of the final nutritional data and will vary based on the actual products you choose to use in the recipe
INGREDIENTS
| INGREDIENT | PORTION |
|---|---|
| 830WG RTE Four Cheese Tortellini | 1 bags (5 lbs) |
| Alfredo sauce with pesto mixed in, divided | 4 cups & 1 cup |
| Broccoli, cherry tomatoes and peppers, combined | 5 cups |
| Parmesan cheese, grated | 1 cup |
| Pesto cream sauce | ½ cup |
PREPARATION
1. Keep tortellini frozen until ready to cook
2. Spray a standard size hotel pan with non-stick spray
3. Spread 2 ½ cups of sauce mixture evenly across bottom of hotel pan
4. Add tortellini, broccoli, cherry tomatoes, peppers and remaining 2 ½ cups of sauce mixture and mix until all tortellini has been coated
5. Cover with aluminum foil
6. Bake at 350oF for 40 minutes or until reaching a minimum internal temperature of 165oF for at least 15 seconds in the coldest spot
7. Cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly to 165oF
8. Carefully remove from oven and discard foil
9. Sprinkle with Parmesan cheese
10. Garnish with pesto cream sauce