This is one of the very first recipes I ever posted on The Big Red Pot and I shared it with a wonderful group of women from Farm Bureau this past Friday in Little Rock. The inspiration from this recipe came after my husband ordered a dish very similar to this at a chain restaurant and I thought: I can make that.
I have several friends who make this now and it is one of their family favorites, just like it is one of our family favorites. Give it a try – you might just love it as much as we do!
This is a large 9×13 recipe that I often cut in half and use just one bag of tortellini. I will blend the sauce, pour half of the mixture into one of the jars and store in the freezer for the next time I am making this dish. Tonight I made the full batch because my husband wanted leftovers for lunch this week. This dish freezes and reheats wonderfully.
2 bags frozen cheese tortellini (I buy Louisa now. Private Selection at Kroger is also good)
1 jar spaghetti sauce (I like Ragu Sauteed Onion and Garlic)
1 jar Alfredo (Bertolli or Target brand)
2 small cloves garlic
3-4 sprigs of fresh parsley (about a handful torn off)
salt and pepper to taste
mozzarella for topping (optional)
Preheat oven to 375. In a large pot, boil tortellini 5 minutes, drain and pour into a sprayed 9×13 pan. In a blender, combine both sauces, garlic and parsley, blending until smooth. Pour sauce over tortellini, tossing slightly. If you want to top with 1 cup of shredded cheese, sprinkle evenly on top. Bake 30 minutes uncovered.