Tortellini & Broccoli Alfredo Casserole


Tortellini combined with broccoli, seasoned with basil & topped with alfredo sauce then baked in the oven. This is a simple & delicious meal that will feed an entire family. I used tortellini filled with chicken and rosemary, we also love the tortellini filled with sweet Italian sausage or just use whatever is your favorite.






In a large pot, bring water to a boil and

boil the tortellini for 5 minutes then drain.



Spray a 4 quart casserole

dish with cooking oil.



In a medium bowl add the alfredo sauce,

water, salt, pepper and dried basil.

(I pour the water into the empty alfredo

jar and shake it before I add it to the bowl)



Whisk until smooth and creamy.



Pour the frozen broccoli

into the casserole dish.



Place the cooked tortellini on top of

the frozen broccoli carefully working

it between the broccoli.



Pour the alfredo mixture evenly over

the top making sure all of the tortellini

gets wet from the sauce. Try to gently

pat the tortellini so there is one layer.



Cover with a lid or seal tightly with foil

and bake in a preheated 350 degree

oven for 50 minutes then serve.


Tortellini & Broccoli Alfredo Casserole



  • 16 oz. frozen broccoli (do not thaw)
  • 20 oz. refrigerated tortellini (I use chicken with rosemary or sweet Italian sausage – whatever is your favorite)
  • 16 oz. alfredo sauce
  • 1¼ cups water
  • 1/2 tsp pepper
  • 1 tsp dried basil
  • 1/2 tsp salt, or to taste


  1. Preheat oven to 350 degrees.
  2. In a large pot boil water over medium heat. Add the tortellini and simmer for 5 minutes. Drain and set aside.
  3. Spray a 4 quart casserole dish with cooking oil.
  4. In a medium bowl whisk together the alfredo sauce, water, salt, pepper and basil. (I pour the water into the empty alfredo jar first and shake so I get all of the sauce out)
  5. Add the frozen broccoli to the casserole dish.
  6. Place the tortellini on top carefully separating it if it sticks together. Try to place it between the broccoli creating a single layer if you can.
  7. Pour the alfredo sauce over the top. Try to get all of the tortellini wet. (I used a spoon and scooped some on what didn’t get coated)
  8. Cover with a lid or tightly seal with foil.
  9. Bake for 50 minutes then serve.


  1. Diane, is the long cooking time because of the frozen broccoli, and could I lower it if I used fresh/blanched broccoli? This looks wonderful and would love to give it a try. Thanks!

    • You could but baking it frozen turns out perfect. The broccoli holds together, doesn’t turn to mush and is cooked to the perfect consistency. Also the sauce bakes into the tortellini and broccoli which was the best part. I wasn’t saturated with sauce but all the flavor was there.

  2. This looks delicious and easy. I was going to ask what kind of tortellini you used until I got to the bottom. I have a chicken and bacon one that I think would be perfect. Pinning this one.

  3. I didn’t eat broccoli tortellini. Every time I come across completely new, unknown to me recipes, for which I thank, because I will try to do.

  4. This sounds delicious. I like the way you are careful to specify the state (frozen/refrigerated/cooked) each ingredient should be in. It could make such a difference in the success of the recipe. Nice job, as usual.

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