Plump and tender, these tasty tortellini are filled with creamy ricotta and nutty romano cheese. Served in a tangy tomato cream sauce brimming with vegan chorizo, this pasta bake packs a flavorful punch. To round out the meal, a side of roasted broccoli makes the perfect accompaniment.
Ingredients
- 1 – 2 packages Tortellini Pasta Bake
- 1 – 2 packages Broccoli
Directions
For 2 servings:
1A) Remove plastic from tortellini pasta bake dish and place in a Suvie pan. Place tortellini in the Top Zone of Suvie.
2A) Before opening, gently tap broccoli on the countertop to break up any large pieces. Open broccoli and add to a second Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper. Place broccoli in the Bottom Zone of Suvie.
For 4 Servings:
1B) Before opening, gently tap broccoli on the countertop to break up any large pieces. Open broccoli into a bowl. Toss with 2 tbsp olive oil, 1/2 tsp salt and freshly ground pepper.
2B) Remove plastic from tortellini pasta bakes and place each in the middle of a Suvie pan. Evenly distribute half the broccoli around the outside of each pasta bake. Place both pans in Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast 350°F at for 30 minutes)
Top Zone: Roast at 350°F for 30 minutes (for 4 servings, Roast at 350°F for 30 minutes)
4) When the cook is complete, divide tortellini pasta and broccoli between plates. Season to taste with salt and pepper.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 530, Total Fat 22g, Total Carbohydrates 48g, Total Sodium 860mg, Total Protein 20g.
