Pesto Tortellini Bake

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 1 can Artichoke hearts
  • 1 cup Cherry tomatoes
  • 1/2 tsp Mined garlic
  • 1 Zucchini

• Condiments

  • 1/4 cup Pesto

• Pasta & Grains

  • 20 oz Tortellini, cooked

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 5 tbsp Butter
  • 1 cup Milk
  • 1 cup Mozzarella
  • 1/4 cup Parmesan, grated

Found on sixsistersstuff.com

Description

Ingredients

• 1 cup milk
• 5 Tablespoons of butter
• 1/2 tsp of mined garlic
• 1/4 cup of pesto
• 1/4 cup of grated Parmesan
• 20 ounces of cooked tortellini
• 1 cup of cherry tomatoes, chopped
• 1 cup of shredded cooked shredded chicken
• 1 can of artichoke hearts, chopped
• 1 zucchini, chopped into small pieces
• 1 cup of Shredded Mozzarella
• salt and pepper to taste

Directions

• Preheat your oven to 350 degrees
• Simmer 1 cup of milk, butter, the 1/4 cup pesto and the garlic in a skillet on medium heat. Remove from skillet and stir in 1/4 cup grated Parmesan.
• In a 9 by 13 pan dump in your tortellini, tomatoes, chicken, artichoke hearts, zucchini, and mozzarella. Mix until combined.
• Pour your pesto butter sauce over the top of your tortellini and mix until everything is covered. Add salt and pepper if desired.
• Cook in the oven uncovered for 30 minutes