Feel prepared with this Make-Ahead Tomato-Basil Tortellini Bake. Pop this Make-Ahead Tomato-Basil Tortellini Bake out of the oven right at dinner time.
What You Need
Original recipe yields 6 servings
1 pkg. (1 lb.) frozen cheese tortellini
1 cup frozen peas
1 tub (7.5 oz.) PHILADELPHIA Cream Cheese Spread
1 cup OLIVO by CLASSICO Traditional Pasta Sauce
2 Tbsp. milk
1 red pepper, coarsely chopped
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
1/2 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
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* Made with quality cheeses crafted in the USA.
Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt and adding peas to the boiling water for the last minute.
Drain pasta mixture, reserving 1/4 cup of the cooking water. Mix cream cheese spread, pasta sauce and milk in same saucepan until blended. Stir in peppers, Parmesan and basil. Add pasta mixture and reserved cooking water; mix lightly.
Spoon into 9-inch square baking dish sprayed with cooking spray; top with shredded cheese. Wrap tightly. Freeze up to 3 months. When ready to serve, refrigerate overnight to thaw.
Heat oven to 350ºF. Bake casserole, covered, 1 hour or until heated through, uncovering after 45 min.
You'll know it's a special occasion when you get to enjoy a serving of this hearty pasta.
Substitute 2 tsp. dried basil leaves for the fresh basil.
Serve this pasta with a side green salad tossed with your favorite KRAFT Dressing.
Garnish with additional chopped fresh basil before serving.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.