PESTO TORTELLINI BAKE

Keto Ali

1 lb cheese tortellini, frozen or fresh

2 jars alfredo sauce

2 cups shredded rotisserie chicken (optional for vegetarian)

½ cup pesto

1 cup shredded mozzarella cheese

¼ cup shredded parmesan cheese

9×13 metal or foil baking pan or (2) 8×8 baking pans

1. In a large bowl combine tortellini, alfredo sauce, chicken if using, pesto, and mozzarella cheese.

2. Pour into baking dish. Top with shredded parmesan cheese.

MAKE IT NOW

Preheat oven to 375°F. Bake, covered with foil for 30 minutes. Remove foil and let bake an additional 10 minutes until golden and bubbly all over. Serve.

MAKE IT A FREEZER MEAL

Cover with plastic wrap, pressing down to remove as much air as possible, then cover with foil. Label and freeze.

BAKE FROM FROZEN: Remove plastic and foil, then cover again with foil. Bake covered at 375°F for 50 minutes. Remove foil and let bake an additional 10 minutes until golden and bubbly all over. Serve.

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