Creamy Cheese Tortellini Bake with Savory Roast Beef and Peppers
Ingredients:
19 oz cheese tortellini, frozen or fresh
15 oz frozen bell pepper strips
1 tsp olive oil
15 oz alfredo sauce
2 oz cream cheese
1/3 lb deli roast beef, thinly sliced
6-8 slices provolone cheese, thinly sliced
Directions:
Preheat oven to 350 degrees. Prepare a 9×13 casserole dish by spraying with non-stick cooking spray. Set aside.
Boil the pasta in a large pot of water. Cook the tortellini as per package directions just short of al dente. It will finish cooking in the oven. Drain well, set aside.
Set a large pot over medium heat. Add the olive and frozen peppers. No need to thaw them first. Sauté for 3-5 minutes until the peppers begin to soften.
Add the cream cheese and alfredo sauce. Stir to combine and melt the cream cheese. Dice the roast beef into bite-sized pieces. Add to the sauce mixture.
Next, add the cooked pasta and stir to combine. Pour into the prepared casserole dish. Top with slices of sliced provolone cheese.
Bake the casserole uncovered for 20 minutes until it is hot & bubbly and the top is lightly brown. Serve and enjoy!
Prep Time: 10 minutes Cooking Time: 35 minutes Total Time: 45 minutes
Kcal: 512 kcal Servings: 6 servings
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