Salmon & Tortellini Bake
Prep: 10 minutes
Bake/Broil: 40 minutes • Serves: 8
Nonstick cooking spray
3-1/2 cups whole milk
2 tablespoons all-purpose flour
1 to 1-1/4 pounds frozen, refrigerated or dry tortellini (about 4 cups)
1 can (6 ounces) pink salmon
1 cup frozen peas
1 cup grated Parmesan cheese plus additional for serving
1/2 cup chopped drained roasted red peppers
1 tablespoon dried chives or thyme
3-1/2 cups whole milk
2 tablespoons all-purpose flour
1 to 1-1/4 pounds frozen, refrigerated or dry tortellini (about 4 cups)
1 can (6 ounces) pink salmon
1 cup frozen peas
1 cup grated Parmesan cheese plus additional for serving
1/2 cup chopped drained roasted red peppers
1 tablespoon dried chives or thyme
1.Preheat oven to 450°. Spray 13 x 9-inch baking dish with cooking spray.
2.In large bowl, whisk milk and flour; add remaining ingredients and toss. Spread pasta mixture in prepared pan; cover with foil and bake 35 minutes or until bubbling and tortellini is tender. Remove foil; broil 5 minutes or until golden brown. Makes about 8 cups.
3.Serve tortellini bake topped with additional cheese, if desired.
Approximate nutritional values per serving (1 cup):
378 Calories, 13g Fat (6g Saturated), 56mg Cholesterol, 731mg Sodium,
41g Carbohydrates, 3g Fiber, 8g Sugars, 1g Added Sugars, 21g Protein