Pesto Tortellini Bake
1 lb pkg cheese tortellini, frozen or fresh
2 jars alfredo sauce
2 cloves garlic, minced
½ cup prepared pesto
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cups shredded rotisserie chicken (optional)
In a large bowl combine tortellini, alfredo sauce, garlic, pesto, mozzarella cheese and chicken if using.
Pour into a greased 13x9-inch baking dish.
Preheat oven to 375°F. Cover with foil and bake 25 minutes. Remove foil and bake an additional 10 minutes until browned and bubbly.
To turn into a freezer meal:
Pour into a greased 13x9-inch disposable foil pan. Top with Parmesan cheese. Cover with plastic wrap and aluminum foil. Label and freeze.
To cook from frozen, preheat oven to 375°F. Remove plastic wrap and foil and then cover again with foil. Bake 50 minutes. Remove foil and bake an additional 10 minutes until browned and bubbly.