Oh my, I normally like this as a soup, but the casserole version is even better!
This sun-dried tomato and chicken tortellini bake is a comforting and flavorful dish that’s perfect for a weeknight dinner. The creamy sauce, tender tortellini, and savory ingredients create a delightful combination that everyone will love.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked chicken | 2 cups |
| Refrigerated cheese tortellini | 1 (9-ounce) package |
| Sun-dried tomatoes in oil, drained and chopped | 1 (8-ounce) jar |
| Onion, diced | 1 small |
| Garlic, minced | 3 cloves |
| Baby spinach leaves | 2 cups |
| Heavy cream | 1 cup |
| Chicken broth | 1 1/2 cups |
| Dried basil | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Shredded mozzarella cheese | 2 cups |
| Grated Parmesan cheese | 1/2 cup |
| Salt and pepper | To taste |
| Fresh basil leaves (optional) | For garnish |
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the tortellini according to the package instructions, but slightly undercooked. Drain well.
- Sauté the onion in the reserved oil from the sun-dried tomatoes until softened. Add the garlic and cook for another minute.
- Stir in the sun-dried tomatoes, chicken, and spinach until the spinach wilts.
- Pour in the heavy cream, chicken broth, basil, oregano, salt, and pepper. Simmer for a few minutes.
- Combine the tortellini with the sauce mixture and transfer to a baking dish.
- Top with mozzarella and Parmesan cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with fresh basil leaves, if desired.
