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Chicken & Prosciutto Tortelloni Gratinato 3 This looks Yummy!

  • 4servings
  • 30minutes

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Source: www.meals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B9, B12, C, D
MineralsIodine, Chromium, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 1 tablespoon salt

  2. 2 packages (9 ounces each ) BUITONI Refrigerated Chicken & Prosciutto Tortelloni

  3. 3/4 pound asparagus , cut into 1 1/2-inch slices at angle

  4. 1 container (10 ounces) BUITONI Refrigerated Alfredo Sauce

  5. 1/2 cup (1 1/2 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese , divided

  6. 1/2 teaspoon ground black pepper

  7. 1/4 cup dry bread crumbs

  8. 1/4 cup BUITONI Refrigerated Pesto with Sun Dried Tomatoes

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 425° F. Grease 2-quart baking dish.

  2. BOIL 4 quarts water and salt in large saucepan over high heat; add pasta. Reduce heat; cook for 5 minutes. Add asparagus; cook for an additional 2 minutes. Drain well.

  3. COMBINE pasta, asparagus, alfredo sauce, 1/4 cup cheese and pepper in large bowl; pour into prepared baking dish. Mix remaining 1/4 cup cheese with bread crumbs in small bowl; sprinkle over pasta mixture.

  4. BAKE for 20 minutes or until light golden brown. Remove from oven; top with pesto. Serve immediately.

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