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Cheesy Tortellini & Roasted Veggie Bake with Pear-Walnut Salad Recipe

Cheesy Tortellini & Roasted Veggie Bake with Pear-Walnut Salad recipe


This is a cheesy pasta bake with roasted veggies and a fresh salad. We mix cheese-filled tortellini with roasted zucchini and Alfredo sauce. Then we bake it until it's bubbly. On the side, we have a crunchy pear and walnut salad with a sweet dressing.


227 g jar Alfredo sauce
1 zucchini
2 cups frozen butternut squash pieces
227 g cheese-filled tortellini
1/4 cup grated Parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 Bartlett pear
1/4 cup chopped walnuts
30 ml honey mustard dressing
1/2 package (about 71 g) baby spinach


Preheat oven to 230°C (450°F).
Wash and dry the fresh produce.
Cut the zucchini into half-moons and place on a baking sheet. Toss with a drizzle of olive oil, salt, and pepper. Roast in the oven for 10 minutes.
Meanwhile, fill a medium pot halfway with water and bring to a boil. Add the tortellini and cook according to package instructions, usually about 5 minutes.
In the last 3 minutes of cooking the tortellini, add the frozen butternut squash to the pot.
Drain the tortellini and butternut squash and transfer to a baking dish.
Pour the Alfredo sauce over the tortellini and squash. Add the roasted zucchini, dried oregano, and dried basil. Stir to combine.
Sprinkle grated Parmesan cheese over the top of the pasta mixture.
Bake in the oven for 15 minutes, or until the top is golden and the sauce is bubbly.
While the pasta bakes, make the salad. Core and thinly slice the pear. In a bowl, combine the pear slices, baby spinach, and chopped walnuts.
Drizzle the honey mustard dressing over the salad and toss to coat.
Serve the cheesy tortellini and roasted veggie bake hot from the oven with the fresh pear-walnut salad on the side.

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