Pumpkin-Alfredo Tortellini Bake
Active Time: 15 minutes
Total Time: 55 minutes • Serves: 6
Schnucks nonstick cooking spray
1 package (9 ounces) refrigerated three cheese tortellini
1 container (10 ounces) refrigerated Alfredo sauce
3/4 cup pure pumpkin
1 tablespoon chopped fresh sage leaves
2 garlic cloves, minced
1/4 teaspoon Schnucks ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup Schnucks frozen green peas
1/2 cup Schnucks shredded Parmesan cheese
2 teaspoons Schnucks unsalted butter
1/4 cup chopped walnuts
1. Preheat oven to 375°F. Lightly spray 9-inch square baking dish with cooking spray. In 4- to 5-quart saucepot, cook tortellini as label directs; drain.
2. In same saucepot, cook Alfredo sauce, pumpkin, sage, garlic, nutmeg, salt and pepper over medium heat 4 to 5 minutes or until heated through, stirring occasionally; fold in peas and tortellini. Transfer tortellini mixture to prepared dish; sprinkle with cheese. Bake 25 to 30 minutes or until golden brown.
3. Meanwhile, in 8-inch skillet, melt butter over medium-low heat. Add walnuts and cook 4 to 5 minutes or until toasted, stirring occasionally. Sprinkle toasted walnuts over top of dish to serve.
Each serving: about 304 calories, 16 g total fat (8 g saturated), 64 mg cholesterol, 883 mg sodium, 28 g carbohydrate, 3 g fiber, 3 g sugars, 12 g protein
For a heartier option, add 1 pound raw peeled and deveined shrimp or shredded cooked chicken with Alfredo sauce in Step 2.