Butternut Squash Tortellini Bake
37 grams of protein, one dish, and simple steps. Make this easy butternut squash tortellini bake with 15 minutes prep entirely in one casserole dish for an irresistible, cheesy, savory comfort food dinner that's perfect for busy weeknights! My kids and I love this one. Every bite is SO good!
Servings 8 Servings
Calories 674kcal
Equipment
Ingredients
- 1 5-ounce round Boursin Shallot & Chives
- 24 ounces refrigerated cheese tortellini
- 8 ounces Brussels sprouts finely chopped or shredded
- 8 ounces sliced mushrooms
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried sage
- 1/2 teaspoon red pepper flakes
- 3/4 cup chicken broth
- 1/2 cup white wine or more broth
- 3/4 cup pureed butternut squash
- 16 ounces cooked crispy bacon optional
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Place the cheese round in the center of a 9x13” casserole dish.
- Add in the tortellini so that it surrounds the cheese in the center and lays on the bottom of the dish.
- Add the chopped Brussels, mushrooms, drizzle of olive oil, salt, pepper, sage, and red pepper flakes.
- Pour the broth and white wine over the entire dish, focusing on pouring it over the pasta as much as possible. Dollop the butternut squash over the pasta and spread to an even layer.
- Cover tightly (I used aluminum foil), then bake for 40 minutes.
- Remove the cover and stir until creamy and well combined.
- Top the entire casserole with cooked bacon and grated parmesan, then place back in the oven and bake uncovered for another 5 minutes.
- Let cool for about 10 minutes and enjoy!
Video
Nutrition
Serving: 1Serving (1 1/2 cups) | Calories: 674kcal | Carbohydrates: 45g | Protein: 37g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 1786mg | Potassium: 594mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1906IU | Vitamin C: 27mg | Calcium: 220mg | Iron: 3mg