This is just about the easiest midweek cheat meal I can think of. Now, you may be thinking "what's a cheat meal?" Well, usually when people use that term, they mean that they're cheating on their diet. But in this case, I'm calling it a cheat meal because you just use store bought ingredients instead of making everything home made from scratch. I mean, it probably fits the other category too, but I digress.
With school back in session and schedules getting crazier with each extracurricular activity, as far as I'm concerned, any way you can get dinner on the table is a good one. Even if you have to "cheat" and use all store bought ingredients. Dinner is dinner, right?
So keep this one in your back pocket. It's as easy as can be, your family will thank you for it, and you'll feel better knowing that everyone has a full belly.
No one needs to know that you didn't make everything from scratch!
32 oz cheese tortellini
1 (14.5 oz) jar purchased Alfredo sauce
1/2 cup jarred basil pesto sauce
1/2 cup heavy cream
1/2 tsp sugar
16oz shredded mozzarella cheese
Heat oven to 350ºF.
Boil tortellini 2-3 minutes. Strain and place in a casserole dish.
Meanwhile, stir together Alfredo sauce, pesto, sugar, and cream.
Pour over tortellini.
Top with half of the mozzarella. Gently stir the tortellini so the cheese gets mixed into the sauce a bit. Top with the other half of the cheese. Bake for 15 minutes or until the cheese is melted and the sauce is bubbly.
Tips:
This sauce is great on ravioli or any other kind of pasta. Just sayin'!
For some extra fun, stir in few sliced sun dried tomatoes.
If you want to make home made pesto or home made Alfredo sauce, who am I to stop you??
The sugar is only included because sometimes the basil in the pesto can have a slight bitterness to it, especially if it's home made. Just omit it if it doesn't need it!
I didn't add Parmesan cheese because there is already plenty in the Alfredo sauce and in the pesto as well. But if you want more, you do you!
For a little extra zing, add a pinch of crushed red pepper flakes!
With school back in session and schedules getting crazier with each extracurricular activity, as far as I'm concerned, any way you can get dinner on the table is a good one. Even if you have to "cheat" and use all store bought ingredients. Dinner is dinner, right?
So keep this one in your back pocket. It's as easy as can be, your family will thank you for it, and you'll feel better knowing that everyone has a full belly.
No one needs to know that you didn't make everything from scratch!
32 oz cheese tortellini
1 (14.5 oz) jar purchased Alfredo sauce
1/2 cup jarred basil pesto sauce
1/2 cup heavy cream
1/2 tsp sugar
16oz shredded mozzarella cheese
Heat oven to 350ºF.
Boil tortellini 2-3 minutes. Strain and place in a casserole dish.
Meanwhile, stir together Alfredo sauce, pesto, sugar, and cream.
Pour over tortellini.
Top with half of the mozzarella. Gently stir the tortellini so the cheese gets mixed into the sauce a bit. Top with the other half of the cheese. Bake for 15 minutes or until the cheese is melted and the sauce is bubbly.
Tips:
This sauce is great on ravioli or any other kind of pasta. Just sayin'!
For some extra fun, stir in few sliced sun dried tomatoes.
If you want to make home made pesto or home made Alfredo sauce, who am I to stop you??
The sugar is only included because sometimes the basil in the pesto can have a slight bitterness to it, especially if it's home made. Just omit it if it doesn't need it!
I didn't add Parmesan cheese because there is already plenty in the Alfredo sauce and in the pesto as well. But if you want more, you do you!
For a little extra zing, add a pinch of crushed red pepper flakes!
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