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Pumpkin Alfredo Tortellini Bake

Yields6 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins

Pumpkin Alfredo Tortellini Bake

 12 cheese & spinach tortellini
 1 unsalted butter
 2 garlic cloves, minced
 1 whole wheat flour
 ½ nonfat milk
 ¼ grated parmesan cheese
 ¼ neufchâtel cheese
 1 ½ frozen peas
 1 ¼ 100% pure pumpkin
 1 chopped fresh sage
 ⅓ chopped walnuts
1

Preheat oven to 375°. Spray 2-quart baking dish with cooking spray.

2

In large saucepot, cook tortellini as label directs, cooking 2 minutes less than directed; drain.

3

In same saucepot, melt butter over medium heat. Add garlic; cook and stir 30 seconds. Add fl our; cook and whisk constantly 1 minute. Add milk; cook and whisk constantly 2 minutes or until thickened. Whisk in cheeses until incorporated; fold in peas, pumpkin, sage and tortellini.

4

Transfer tortellini mixture to prepared dish. Bake 20 minutes; sprinkle with walnuts and bake 5 minutes or until walnuts are toasted. Let stand 10 minutes.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories376
% Daily Value *
Total Fat 17g22%

Saturated Fat 5g25%
Cholesterol 60mg20%
Sodium 488mg22%
Total Carbohydrate 46g17%

Dietary Fiber 5g18%
Total Sugars 8g
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.