Dive into a culinary masterpiece with our Creamy Tuscan Tortellini Bake! This indulgent dish combines the richness of sun-dried tomatoes, earthy mushrooms, and tender rotisserie chicken, all enveloped in a velvety Parmesan-infused sauce. Baked to perfection, this cheesy delight promises a symphony of flavors that will transport your taste buds to the heart of Tuscany. Experience the magic of comfort food elevated to a whole new level!
In our household, the Creamy Tuscan Tortellini Bake is not just a meal; it’s a celebration on a plate. Picture the tantalizing aroma filling the kitchen as the tortellini bakes to golden perfection. This recipe originated from a family gathering in Tuscany, where the allure of sun-drenched tomatoes and fragrant herbs inspired a culinary masterpiece. Now, it has become our go-to for cozy dinners and gatherings, a dish that turns ordinary evenings into extraordinary experiences.
Why This Creamy Tuscan Tortellini Bake:
- Mouthwatering Medley: Sun-dried tomatoes, mushrooms, and rotisserie chicken create a flavorful trio that captivates your taste buds with each bite.
- Parmesan Perfection: A creamy blend of Parmesan cheese infuses the dish with a rich, velvety texture, elevating it to a level of decadence.
- Effortless Elegance: Impress guests with a visually stunning bake that requires minimal effort. Perfect for weeknight dinners or special occasions.
- Versatile Goodness: Customize with your preferred tortellini filling and enjoy the flexibility of using either homemade or store-bought options.
- Oven-Baked Bliss: Baking brings out the flavors and textures, with a golden crust on the tortellini and a gooey, cheesy topping that adds a satisfying crunch.
Ingredients:
Vegetables
- 5 tablespoons unsalted butter, separated
- 1 jar sun-dried tomatoes (1 tablespoon oil and 3/4 cup tomatoes), coarsely chopped
- 1 package (8 ounces) baby bella mushrooms, sliced
- 1 teaspoon minced garlic
Seasonings
- 1/4 cup white flour
- 1/2 teaspoon McCormick Oregano Leaves
- 1 teaspoon McCormick Basil Leaves
- 1 teaspoon McCormick Parsley Flakes
- 1/4 teaspoon McCormick Paprika
- 1/4 teaspoon McCormick Red Pepper Flakes
Liquid Base
- 1 and 1/4 cup milk (1%, 2%, or whole; not skim)
- 1 cup chicken stock (or broth)
Cheese
- 1/2 cup + 3 tablespoons Parmesan cheese, separated
Main Ingredients
- 9 ounces refrigerated cheese-filled tortellini
- 1 and 1/2 cups shredded rotisserie chicken
- 2 cups fresh baby spinach
- Sea salt and freshly cracked pepper
Instructions:
- Preheat the oven to 425 degrees F and position a rack in the upper third.
- Sauté mushrooms and sun-dried tomatoes in butter and tomato oil until tender. Set aside.
- Melt 4 tablespoons butter in the skillet, whisk in flour, then add seasonings. Gradually whisk in milk and chicken stock until smooth and thickened.
- Stir in 1/2 cup Parmesan cheese until melted. Add chicken, tortellini, mushroom-tomato mixture, and spinach, ensuring all is coated.
- Top with remaining Parmesan cheese and bake for 8 minutes. Stir and return to the oven for 3 more minutes or until tortellini is al dente.
- Optional: Broil for an additional 2-3 minutes for a golden crust.
- Finish with salt, pepper, and fresh parsley if desired. Serve and savor the Tuscan-inspired delight!
Notes:
- Experiment with tortellini varieties for a personalized touch.
- Adjust the baking time to achieve your preferred level of crispiness.
- Enhance the visual appeal by adding chopped fresh parsley before serving.
