My granddaughter makes this 4 ingredient spring vegetable bake and it is an absolute delight for supper
This Oven-Baked Asparagus Cheese Tortellini is a bright, creamy one-dish meal that pairs the fresh, slightly crisp bite of asparagus with the smooth richness of Alfredo sauce. Lightly par-boiling the refrigerated tortellini ensures they stay soft and tender without becoming overly soft during baking. As it cooks, the mozzarella melts into a golden, bubbly layer on top, locking in flavor and moisture for a perfectly balanced pasta bake.
Oven-Baked Asparagus Cheese Tortellini
Ingredients:
- 1 package (20 oz) refrigerated cheese tortellini
- 1 lb fresh asparagus, trimmed and chopped
- 2 cups Alfredo sauce
- 2 cups shredded mozzarella cheese, divided
Instructions:
Step 1: Par-Boil the Tortellini
Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. Boil the tortellini for 2–3 minutes, just until they begin to float.
Tip: Since the pasta will continue cooking in the oven, slightly undercooking it now prevents it from becoming too soft later. This also helps it absorb more flavor from the sauce.
Step 2: Prepare the Asparagus
Trim the tough ends from the asparagus and cut into ½-inch pieces.
Tip: Keeping the pieces evenly sized helps them cook uniformly, giving you a tender yet slightly crisp texture.
Step 3: Combine Ingredients
In a large bowl, gently mix the drained tortellini, asparagus, Alfredo sauce, and 1 cup of mozzarella. Transfer everything into the prepared baking dish and spread evenly.
Step 4: Add Cheese and Bake
Top with the remaining 1 cup of mozzarella. Bake for 20–25 minutes on the middle rack.
What to look for: The sauce should be bubbling around the edges, and the cheese on top should be melted with light golden spots.
Step 5: Let It Rest
Remove from the oven and allow the dish to sit for about 5 minutes before serving.
Tip: This resting time helps the sauce thicken slightly, so it coats the tortellini instead of settling at the bottom.
