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Easy Cheesy Asparagus Tortellini Bake

Easy Cheesy Asparagus Tortellini Bake Recipe

Tried a new recipe and tweaked it quite a bit.  It was an interesting combination, but I really enjoyed how all the flavors came together.  If you try it out, let me know how you like it!

Easy Cheesy Asparagus Tortellini Bake


  • 15 oz heavy cream
  • 1 (15-oz) can diced tomatoes, drained
  • 2 cups mozzarella, divided
  • 1 tablespoon basil
  • 6 slices of bacon, cooked and chopped
  • 1 (24 ounce) package refrigerated cheese tortellini, uncooked
  • 1 pound asparagus, trimmed and chopped
  • onion, garlic powder to taste
  • salt, pepper to taste
  • 1/4 cup Parmesan cheese, or whatever cheese you have on hand (I used colby)


  1. Preheat oven to 350 F.
  2. Add asparagus to a pot of well-salted, boiling water. Cover and let boil for 2-3 minutes. Drain water. Stir in the heavy cream, drained tomatoes, 1 cup of the mozzarella cheese, bacon and seasonings and mix well. Stir in tortellini and cover with sauce.
  3. Pour the mixture into a oven safe casserole dish. Snap off the woody ends of the asparagus, discard, and chop the rest into bite-size pieces.*
  4. Sprinkle another 1 cup of mozzarella over the top, then sprinkle the 1/4 cup Parmesan.
  5. Bake in the middle rack of the preheated oven for about 30 minutes.
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