Alfredo Ham Tortellini Bake

• 12 oz package refrigerated cheese-filled tortellini
• 1 cup diced cooked ham
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup breadcrumbs
• 2 tbsp melted butter
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp paprika
• Salt to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook tortellini according to package instructions, then drain.
3. 3 In a large bowl, mix cooked tortellini, ham, cream of mushroom soup, milk, and Parmesan cheese.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a small bowl, combine breadcrumbs, melted butter, garlic powder, black pepper, and paprika. Sprinkle over the top.
6. 6 Bake for 30 minutes, or until bubbly and golden on top.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Baking sheet

Variations

• Add spinach or diced tomatoes for extra veggies.
• Use turkey ham for a leaner option.

Substitutions

• If ham is unavailable, use cooked chicken or turkey.
• Substitute breadcrumbs with crushed cornflakes for a gluten-free option.

Pairings

• Garlic bread
• Green salad
• Light white wine

Nutrition

Tips

• For extra flavor, sauté the ham in a pan before adding it to the mixture.
• You can prepare this casserole ahead and refrigerate it before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This casserole freezes well. Wrap well in foil and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pairs well with a light white wine like Pinot Grigio.

FAQ