Salmon Tortellini Bake

June 11, 2020

Salmon & Tortellini Bake


Prep: 10 minutes   Bake/Broil: 40 minutes   Serves: 8


Nonstick cooking spray

3½ cups whole milk

2 tablespoons all-purpose flour

1 to 1¼ pounds frozen, refrigerated or dry tortellini (about 4 cups)

1 can (6 ounces) pink salmon

1 cup frozen peas

1 cup grated Parmesan cheese plus additional for serving

½ cup chopped drained roasted red peppers

1 tablespoon dried chives or thyme


1 Preheat oven to 450°. Spray 13 x 9-inch baking dish with cooking spray.


2. In large bowl, whisk milk and flour; add remaining ingredients and toss. Spread pasta mixture in prepared pan; cover with foil and bake 35 minutes or until bubbling and tortellini is tender. Remove foil; broil 5 minutes or until golden brown. Makes about 8 cups.


3. Serve tortellini bake topped with additional cheese, if desired.


Approximate nutritional values per serving (1 cup): 378 Calories, 13g Fat (6g Saturated), 56mg Cholesterol, 731mg Sodium, 41g Carbohydrates, 3g Fiber, 8g Sugars, 1g Added Sugars, 21g Protein

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