Baked Tortellini + Broccoli with Creamy Cauliflower Sauce
This Baked Tortellini alfredo is made healthier and more nutritious with broccoli and creamy cauliflower sauce. Baked to perfection with gooey mozzarella cheese.
1recipe's worthcauliflower saucesee link below for my recipe
1poundfresh tortellinicheese or beef filling
1cupmozzarella cheeseshredded, or use dairy-free alternative
Prepare the cauliflower sauce according to directions in this recipe. Depending on your head of cauliflower you should end up with 3-4 cups of sauce.
Reserve the broth the cauliflower has been cooked in. Blanch the broccoli florets in the boiling broth for 1 minute until they turn bright green. Then, using a slotted spoon, take out right away.
Preheat oven to 350 F. Prepare a 8x8 inch baking dish.
Pour about half of the cauliflower sauce (~ 1.5 cups) into the baking dish. Arrange tortellini and blanched broccoli florets in the dish and fill up with enough sauce to cover the tortellini. Lightly toss or stir everything to ensure every tortellini is coated in sauce. (If you think you don't have enough sauce, you can also add a little of the remaining hot broth - maybe 1/4 cup).
Sprinkle shredded mozzarella cheese over top and cover the baking dish with aluminum foil. Bake for 30 minutes, then uncover and bake another 10 minutes. The cheese should be melted and bubbly. You can also turn on the broil function for a few minutes to brown the cheese.
Sprinkle with parsley and serve right away.
Store leftovers in the fridge. If the sauce drys out too much, add a little water when reheating.