Pesto Tortellini Bake

This is from a group of freezer meals I found online and really enjoyed. I ended up making this into 2 8x8 pans - one for the day and one in the freezer for later (or to give away). Source: 15 Actually Easy Freezer Meals (Seriously!) - HappyMoneySaver 

INGREDIENTS 

• 1 lb cheese tortellini, frozen or fresh (I used a 1.5lb bag of mini round ravioli and split it over 2 8x8 pans - one for now and one for later)

• 2 jars alfredo sauce (or alfredo sauce packets mixed up and ready to go)

• 2 cups shredded rotisserie chicken (optional for vegetarian) 

• 1/2 cup pesto 

• 1 cup shredded mozzarella cheese (I had to resort to cheese sticks!)

• 1/4 cup shredded parmesan cheese

• 9x13 metal or foil baking pan or (2) 8x8 baking pans

INstructions

1. In a large bowl combine tortellini, alfredo sauce, chicken if using, pesto, and mozzarella cheese.

2. Pour into the baking dish(es). Top with shredded parmesan cheese. 

MAKE IT NOW

Preheat oven to 375°F. Bake, covered with foil for 30 minutes. Remove foil and let bake an additional 10 minutes until golden and bubbly all over. Serve. 

MAKE IT A FREEZER MEAL 

Cover with plastic wrap, pressing down to remove as much air as possible, then cover with foil. Label and freeze. 

BAKE FROM FROZEN

Remove plastic and foil, then cover again with foil. Bake covered at 375°F for 50 minutes. Remove foil and let bake an additional 10 minutes until golden and bubbly all over. Serve.