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Chicken and Prosciutto Tortelloni Gratinato

By: Buitoni, courtesy of meals.com  
"Tender asparagus and pesto with sun dried tomatoes add a sophisticated flair to this simple one-dish meal. Created by Chef Michael Chiarello."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 477 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon salt
  • 2 (9 ounce) packages BUITONI® Chicken & Prosciutto Tortelloni
  • 3/4 pound asparagus, cut into 1 1/2-inch slices at angle
  • 1 (10 ounce) container BUITONI® Refrigerated Alfredo Sauce
  • 1/2 cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese, divided
  • 1/2 teaspoon ground black pepper
  • 1/4 cup dry bread crumbs
  • 1/4 cup BUITONI(R Refrigerated Pesto with Sun Dried Tomatoes

Directions

  1. Preheat oven to 425 degrees 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 725 | Total Fat: 36.2g | Cholesterol: 99mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2008 by shannonlesa 
Yummy... I left out the bread crumbs an added more cheese on top an left out asparagas an... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2008 by Lisa 
It was easy to make, but I thought it was bland and missing something. I made it for a dinner... MORE

 
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