Adventures of Mel

Category: Pasta

Cheesy Leftover Turkey Casserole with Pasta
How to make the best turkey casserole with pasta. Easy recipe made with egg noodles and leftovers, this turkey tetrazzini is so creamy and delicious!

This leftover turkey casserole is just the recipe you need when you’re trying to figure out what to do with turkey leftovers from Thanksgiving. Oh my word, I love this casserole because of how cheesy it is.

If you love cheese as much as I do, you are in for a treat with this delicious dinner recipe. And making it in a big 13×9 casserole dish pretty much guarantees you’ll have leftovers for tomorrow night.

You will need to cook some pasta for this recipe. And you’ll need to make the sauce on the stovetop.

But once you have the sauce made, you’re home free. Finish throwing it together, put it in the oven, set your timer, and off you go to accomplish an important task or spend time with your family while dinner cooks.

If you love this cheesy turkey noodle casserole, you will LOVE this cheesy hash brown casserole recipe and this green bean casserole too! And if you’re looking for ways to use up leftover turkey, turkey stuffing crescent rolls and turkey enchilada casserole are usually a big hit in my house.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

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WHAT IS TURKEY TETRAZZINI?

Turkey tetrazzini is a delicious comfort food made with turkey, noodles, and a cheesy sauce filled with mushrooms, peppers, and onion.

INGREDIENTS YOU’LL NEED:
- Egg noodles (I’ve also used spaghetti and fettuccine noodles.)
- Salted butter
- Yellow onion
- Green bell pepper
- Mushrooms
- Flour
- Milk
- Chicken broth – I prefer using a chicken base to make broth (instructions are on the packaging).
- American cheese
- Cheddar cheese
- Salt and pepper
- Shredded turkey
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Pasta Pot – for cooking the noodles

Cutting Board and Knife (or Vegetable Chopper)

Glass Measuring Cup – for measuring out liquids.

Skillet and Wooden Spatula

Large Mixing Bowl

13×9 Baking Dish

HOW TO MAKE TURKEY TETRAZZINI

First things first, make sure your egg noodles are cooked and ready to go. Just follow the instructions on the package to cook them.

You’ll also need to shred leftover turkey for this recipe.

TO MAKE THE SAUCE:
1. In a large skillet, melt the butter and sauté the onion, bell pepper, and sliced mushrooms until they’re tender, probably about 15 minutes.
2. Then add the flour and blend it in with the veggies really well.
3. Add in the milk and chicken broth, cooking on low ’til the sauce begins to thicken.
4. Finally, add in the cheeses, and cook until it’s all melted; then add in the salt and pepper.
Then you’ll just combine the turkey, noodles, and cheese sauce in a large mixing bowl, and add that mixture to a greased 13×9 inch baking dish.

HOW LONG TO COOK TURKEY CASSEROLE WITH PASTA

Your casserole will need to bake at 350° F for about 30 minutes, or until heated through and bubbly.

CAN YOU FREEZE TURKEY CASSEROLE WITH PASTA?

Yes, you can freeze this cheesy turkey tetrazzini. Just be sure to store it in an airtight container so it doesn’t get freezer burn.

When you take it out of the freezer, you can either allow time for it to thaw or reheat as is. Of course, oven times will vary, depending on whether it’s thawed or frozen.

Reheat individual servings, or place the entire baking dish, covered with aluminum foil, in the oven at 350° F until heated through.

ALTERNATIVE INGREDIENT OPTIONS:

There are a few ways you can change this recipe up and make it slightly different…
- Don’t have turkey? Use chicken instead; rotisserie chicken would taste great. Just shred it up and add as you would the turkey.
- If you’re like me and don’t care for mushrooms, leave them out. I usually just put up with them because my family likes them, and I can hardly tell they’re there if I dice instead of slice.
- Use spaghetti noodles or fettuccine noodles instead of egg noodles.
- Use gluten-free pasta and gluten-free flour to make this casserole gluten-free. Of course, check the labels on all of your other ingredients to ensure that everything is gluten-free if going this route.
- Add a smoked cheese for a smoky flavor to your turkey casserole.
- Add a vegetable to the casserole. Peas are delicious in a cheesy casserole.
WHAT GOES WITH TURKEY TETRAZZINI:
- Leftover cranberry relish
- Southern Green Beans
You’ll find more delicious options on my list of favorite recipes for Thanksgiving.

GET THE PRINTABLE CASSEROLE RECIPE

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Cheesy Leftover Turkey Casserole

How to make the best leftover turkey casserole with pasta. Easy recipe made with egg noodles and leftovers, this turkey tetrazzini is so creamy and delicious!
1 cup salted butter
1 medium yellow onion (minced)
1 medium green bell pepper (chopped)
4 ounces mushrooms (diced)
2/3 cup all-purpose flour
2 cups whole milk
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces American cheese
8 ounces cheddar cheese (shredded)
3 cups turkey (cooked and shredded)
16 ounces egg noodles (cooked)
Pre-heat the oven to 350° F, and grease a 9×13 baking dish with cooking spray.
In a large skillet, melt the butter and sauté the onion, bell pepper, and mushrooms until they’re tender, probably about 15 minutes.
Then add the flour and blend it in with the veggies really well.
Add in the milk and chicken broth, cooking on low ’til the sauce begins to thicken.
Finally, add in the salt, pepper, and cheeses, and cook until the cheese is melted.
Combine the cheese sauce, shredded turkey, and noodles in a large mixing bowl, and spread the mixture in the greased 9×13 baking dish.
Bake at 350° F for about 30 minutes, or until the casserole is heated through and bubbly.
Serve while warm.
*You can also use spaghetti noodles or fettuccine noodles instead of egg noodles. Or you can use gluten-free pasta and gluten-free flour to make this casserole gluten-free. Of course, check the labels on all of your other ingredients to ensure that everything is gluten-free if going this route.

*Don’t have turkey? Use chicken instead; rotisserie chicken would taste great. Just shred it up and add as you would the turkey.

Main Dish – Casserole, Pasta
American
casserole, casserole recipe, cheesy turkey noodle casserole, cheesy turkey tetrazzini, how to make turkey tetrazzini, leftover turkey casserole, leftover turkey recipes, tetrazzini recipe, turkey casserole, turkey casserole with pasta, turkey noodle casserole, turkey tetrazzini
November 27, 2019
Easy Spaghetti Squash Chicken Alfredo
Spaghetti Squash Chicken Alfredo, made with shredded chicken and an easy homemade Alfredo sauce, is a healthy recipe for dinner. So creamy and delicious!

Spaghetti Squash Chicken Alfredo is one of my family’s favorite weeknight meals, probably because it’s so easy to make, especially when we cook the spaghetti squash in the Instant Pot.

I love it too because it’s a healthy meal we can all enjoy together. And it pairs really well (minus the chicken) with fish fillets and salmon patties.

While I do love pasta, I’ve grown quite accustomed to replacing all our favorite pasta dishes with spaghetti squash instead. It’s actually a really delicious alternative to carb heavy pastas.

We make an easy homemade alfredo sauce that calls for 4 simple ingredients. Heavy whipping cream is the base for this sauce, mainly because it has no carbs. Parmesan cheese (Parmigiano-Reggiano cheese) adds some pretty excellent flavor to the sauce, as well.

If you’ve never had spaghetti squash chicken alfredo, now’s the time to make it. Pair it with a batch of quick garlic breadsticks, and it’ll quickly climb to the top of your favorite dinner ideas.

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Tips for how to make healthy chicken Alfredo:

Gather your ingredients… You’ll need an already cooked spaghetti squash, 2 cooked chicken breasts, heavy whipping cream, Parmesan (Parmigiano-Reggiano) cheese, salt, pepper, and fresh parsley.
1. Cook the spaghetti squash and chicken beforehand. An easy option is to cook either or both in the Instant Pot.
2. Prep the spaghetti squash by pulling the squash out of the skin.
3. Shred the chicken.
4. To make the sauce, pour the heavy whipping cream into a large skillet or saucepan.
5. Stir constantly to avoid scorching, and allow the cream to come to a boil.
6. Slowly whisk the cheese into the simmering cream. The sauce will start to thicken.
7. At this point, whisk the salt and pepper into the sauce.
8. Use tongs to add spaghetti squash to your plate.
9. Add a handful of shredded chicken on top.
10. Finally, add Alfredo sauce to your liking.
11. Top it all off with a light sprinkling of parsley.
More Pasta Dishes You May Enjoy:
- Spaghetti Squash Spaghetti and Meatballs
- Creamy Tortellini Alfredo
- Spaghetti Tacos
Kitchen tools you may need to make easy chicken fettuccine Alfredo:

Instant Pot – We use our Instant Pot several times a week, if not every day, and it makes cooking the spaghetti squash a breeze.
Cutting Board – Perfect for prepping the squash and shredding the chicken.
Large Skillet or Saucepan – We love using a deeper iron skillet to make the sauce.
Heat Resistant Spatula – One of my favorite tools to use for stirring.
Whisk – For stirring in the cheese, salt, and pepper.
Tongs – They make it easy to serve up the squash.

Print this chicken fettuccine Alfredo recipe:
Easy Spaghetti Squash Chicken Alfredo

Spaghetti Squash Chicken Alfredo, made with shredded chicken and an easy homemade Alfredo sauce, is a healthy recipe for dinner. So creamy and delicious!
1 cooked spaghetti squash
2 cooked chicken breasts
3 cups heavy whipping cream
1/2 pound Parmesan (Parmigiano-Reggiano cheese)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Fresh parsley
Cook the spaghetti squash and chicken beforehand. An easy option is to cook either or both in the Instant Pot.
Prep the spaghetti squash by pulling the squash out of the skin.
Shred the chicken.
To make the sauce, pour the heavy whipping cream into a large skillet or saucepan.
Stir constantly to avoid scorching, and allow the cream to come to a boil.
Slowly whisk the cheese into the simmering cream. The sauce will start to thicken.
At this point, whisk the salt and pepper into the sauce.
Use tongs to add spaghetti squash to your plate.
Add a handful of shredded chicken on top.
Finally, add Alfredo sauce to your liking.
Top it all off with a light sprinkling of parsley.
Pasta
Italian
chicken alfredo, spaghetti squash chicken alfredo
Pin this recipe for future dinner ideas!
March 4, 2018
Spaghetti Squash Spaghetti and Meatballs
Spaghetti Squash Spaghetti and Meatballs recipe, made with spaghetti squash instead of pasta, an easy homemade pasta sauce, and low carb meatballs packed with a hidden veggie. It’s a healthy meal my family can’t wait to eat for dinner.

Spaghetti Squash Spaghetti is one of my family’s favorite meals, even though it’s packed with squash instead of pasta and served with either a meaty sauce or low carb cauliflower meatballs.

I’ve become quite accustomed to the flavor and texture of spaghetti squash, and I’d choose it over pasta any day.

This particular spaghetti dinner pairs perfectly well with a batch of hot dog bun breadsticks too.

You’d think that making pasta with squash would be this long, drawn-out process. But it’s not. In fact, spaghetti squash is so easy to cook and use for so many different noodle dishes.

Tips for how to make Spaghetti Squash Spaghetti and Meatballs

Gather your ingredients first… You’ll need a spaghetti squash, water, a batch of Easy Homemade Pasta Sauce, and a batch of Baked Italian Cauliflower Meatballs.
- Wash your spaghetti squash, and cut it in half.
- Remove the seeds.
- Place the spaghetti squash, face down, in your Instant Pot, along with a cup of water.
- Put the lid on your Instant Pot. Hit ‘Pressure Cook’ and set for 6 to 8 minutes. (If you don’t have an Instant Pot, you can bake the spaghetti squash instead.)
- Meanwhile, prepare the sauce and the meatballs, according to recipe instructions.
- Once the squash has fully cooked and your Instant Pot has naturally released, place the cooked spaghetti squash on a cutting board, and pull out all the squash. It’ll come out in long strands, sorta like spaghetti.
- Place the spaghetti squash spaghetti in a large serving bowl.
- Serve while warm, with sauce and meatballs on top, for a delicious family meal.
It’s such a simple and easy recipe; I feel like everyone knows how to make spaghetti. But not everyone knows how to make spaghetti with squash instead of pasta.

Of course, it’s also really delicious, and it’s not a heavy meal. This kind of spaghetti fills you up but not so much that you have that too-full feeling in the pit of your stomach. And it’s a great way to add extra nutrients into a meal your kids will truly enjoy.

More Pasta Dishes You May Enjoy:
- Creamy Tortellini Alfredo
- Spaghetti Squash Chicken Alfredo
Kitchen tools you may need to make Spaghetti Squash Spaghetti:

Cutting Board and Vegetable Cleaver – Perfect for prepping all your ingredients.
Instant Pot – We use our Instant Pot several times a week, if not every day, and it makes cooking the spaghetti squash a breeze.
Large Serving Bowl – for serving the spaghetti squash.
Spaghetti Server – This makes plating spaghetti so much easier.

Want to see how to make the recipe? Watch our video!

Print the recipe for Spaghetti Squash Spaghetti and Meatballs:
Spaghetti Squash Spaghetti and Meatballs

Spaghetti Squash Spaghetti and Meatballs recipe, made with spaghetti squash instead of pasta, an easy homemade pasta sauce, and low carb meatballs packed with a hidden veggie. It’s a healthy meal my family can’t wait to eat for dinner.
1 spaghetti squash
1 cup water
1 batch Easy Homemade Pasta Sauce
1 batch Baked Italian Cauliflower Meatballs
Wash your spaghetti squash, and cut it in half.
Remove the seeds.
Place the spaghetti squash, face down, in your Instant Pot, along with a cup of water.
Put the lid on your Instant Pot. Hit ‘Pressure Cook’ and set for 6 to 8 minutes. (If you don’t have an Instant Pot, you can bake the spaghetti squash instead.)
Meanwhile, prepare the sauce and the meatballs, according to recipe instructions.
Once the squash has fully cooked and your Instant Pot has naturally released, place the cooked spaghetti squash on a cutting board, and pull out all the squash. It’ll come out in long strands, sorta like spaghetti.
Place the spaghetti squash spaghetti in a large serving bowl.
Serve while warm, with sauce and meatballs on top, for a delicious family meal.
Pasta
Italian
spaghetti and meatballs, spaghetti squash spaghetti, spaghetti squash spaghetti and meatballs
Pin this easy dinner idea to save it for later!
February 6, 2018
Easy Homemade Pasta Sauce
Homemade Pasta Sauce for spaghetti, lasagna, and other favorite pasta dishes. Simple ingredients and delicious flavor, good with meat or go meatless!

Homemade Pasta Sauce is so simple and easy to make. We started making this particular sauce over the last year or so. Occasionally, we’ll have it with real pasta; other times we’ll have it with squash or zucchini pasta.

While I love ground beef, Italian sausage, or meatballs in my sauce, this sauce is also really good as a meatless sauce. So if you prefer a hearty sauce without meat, this is the sauce for you.

The recipe makes enough for a large pan of lasagna or a couple meals of spaghetti, just to give you an idea of how many servings it makes. You can freeze any leftover sauce, as well, making for a quick weeknight meal when you’re not sure what to make for dinner.

Tips for how to make Easy Homemade Pasta Sauce
- Mince 3 to 5 garlic cloves.
- Then mince 1/2 of a large onion.
- Add crushed tomatoes, minced garlic, and minced onion to a deeper skillet. We use our favorite 10 1/4-inch iron skillet.
- Bring sauce to a simmer.
- Add Italian Seasoning, basil, salt, pepper, and brown sugar to the mixture. Stir well.
- Cover and allow to simmer for 10-20 minutes.
- Taste test along the way. This is half the fun of making homemade spaghetti sauce.
- At this point, you can add cooked meat if you want. Or you can keep it meatless.
- Add to your favorite pasta. We love this sauce with spaghetti and lasagna.
Looking for more recipes to make with this pasta sauce?
- Baked Italian Cauliflower Meatballs
- Spaghetti Squash Spaghetti and Meatballs
- Creamy Tortellini Alfredo – Switch up the sauce and add a red sauce instead. Or add part red/part cream for a creamy red sauce.
- Grands Mini Supreme Pizzas – Use this sauce as a delicious pizza sauce.
- Pizza Pot Pie – Use as the main sauce for this recipe.
- Shepherd’s Pie
- Spaghetti Tacos – Make this sauce for spaghetti.
Tools you may need to make your own pasta sauce

Iron Skillet – to make this one skillet sauce.
Heat Resistant Spatula – Works well for stirring and scraping the sides of the pan.
Crushed Tomatoes – You’ll need 2 28-ounce cans.
Spices – You’ll need Italian Seasoning and basil.
Glass Lid – for iron skillet.

Want to see how to make pasta sauce (and spaghetti with spaghetti squash)? Watch our video!

Print the recipe for Easy Homemade Pasta Sauce
Easy Homemade Pasta Sauce

Homemade Pasta Sauce for spaghetti, lasagna, and other favorite pasta dishes. Simple ingredients and delicious flavor, good with meat or go meatless!
2 28- ounce cans crushed tomatoes
3 to 5 garlic cloves
1/2 large onion
2 tablespoons Italian Seasoning
1 tablespoon basil
1 teaspoon salt
1/2 teaspoon black pepper
2 to 3 tablespoons brown sugar
Mince 3 to 5 garlic cloves.
Also mince 1/2 of a large onion.
Add crushed tomatoes, minced garlic, and minced onion to a deeper skillet. We use our favorite 10 1/4-inch iron skillet.
Bring sauce to a simmer.
Add Italian Seasoning, basil, salt, pepper, and brown sugar to the mixture. Stir well.
Cover and allow to simmer for 10-20 minutes.
Taste test along the way.
At this point, you can add cooked meat if you want. Or you can keep it meatless.
Add to your favorite pasta.
Sauces & Dressings
Italian
easy homemade pasta sauce, homemade pasta sauce, spaghetti sauce
Not having pasta just yet but wanna save this recipe? Pin it for later!
October 25, 2017
30 Minute Pasta Salad with Cucumbers and Tomatoes
Don’t you love a good pasta salad? And boy, do I have a good one for you. It’s a 30 minute pasta salad filled with delicious garden fresh flavors!

Need something delicious to pair with this salad recipe? How ’bout a bacon burger, garlic parmesan chicken kabobs, oven-baked chicken legs, Philly cheesesteak with roast beef, a meatloaf muffin or a Chicago dog?

How to Make This 30 Minute Pasta Salad

The garden is busting at the seams with fresh veggies, plus grilling season is in full force. This is always the time of year I find myself craving a good pasta salad. That craving is where this recipe comes from. And it really does take right around 30 minutes or less to make.

Your first step is to cook the rotini according to package directions. You’ll also want to get your eggs on to boil; or you can make Instant Pot hard boiled eggs.

While the pasta and eggs are cooking, chop the cucumber (you can peel or not, totally up to you), and slice the cherry tomatoes. Then shred the cheeses.

Once the pasta is cooked and drained, you may want to let it cool just a bit before you mix it together with both the veggies and cheeses in a large salad bowl.

Mix up the dressing in a large measuring cup, and pour it over your salad mixture; then toss to combine the salad ingredients together. Top the salad with sliced boiled eggs.It’s that easy! This is exactly the type of side dish that goes perfectly with a good burger or BBQ.

Looking for more salad recipes? Here are a few you may enjoy.
Below is a printable recipe so you can make it for yourself. Enjoy!

Print the Recipe for 30 Minute Pasta Salad with Cucumbers and Tomatoes
30 Minute Pasta Salad with Cucumbers and Tomatoes

Rotini pasta coated with a lightly creamy dressing, mixed with fresh cucumbers, tomatoes, smoked cheese, and other delicious ingredients. Easy 30 minute pasta salad recipe!
12 ounces rotini (cooked)
3-4 hard-boiled eggs
1 cup frozen peas (thawed)
1 cucumber
1 pint cherry tomatoes
4 ounces white cheddar
4 ounces smoked Gruyere or smoked cheddar
1/4 cup mayo
1 tablespoon Dijon mustard
1 tablespoon granulated sugar
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/8 cup apple cider vinegar
Cook the pasta according to package directions.
Drain and throw peas in with the pasta while it drains; this will allow them to thaw. If preferred, you can also cook the peas with the pasta.
Boil the eggs.
Peel and chop the cucumber.
Slice the cherry tomatoes in half.
Shred both cheeses.
Mix together the pasta, vegetables, and cheeses.
To make the dressing, mix the mayo, Dijon mustard, sugar, garlic powder, celery salt, and apple cider vinegar. It will be a very thin sauce.
Then pour the dressing over the salad and mix well. I used two wooden spoons to kinda “throw” the pasta salad in the bowl.
Peel the boiled eggs, slice eggs, and place on top of the salad; you can also crumble, if desired.
Chill until ready to serve.
Serve and enjoy!
Salad Recipes
American
30 minute pasta salad, pasta salad, pasta salad with cucumbers and tomatoes
Not quite ready to make this 30 minute pasta salad? Pin it for later!
June 22, 2017
Family Dinner: Creamy Tortellini Alfredo
Need a dinner idea that’ll get your whole family around the table tonight? I partnered with Bertolli® to share a delicious recipe for Creamy Tortellini Alfredo.

When it comes to dinnertime, I’m just going to be honest. We don’t always sit down at the table together. Some nights we sit on the couch. It’s true. A recent conversation with other moms in our homeschool group gave me food for thought, no pun intended. That conversation, coupled with the opportunity to create a Tuscan-inspired, spring-inspired Alfredo dish, really motivated me to clear the table of all the school books, all the pencils and markers, and all the tests and papers. In the end, this Creamy Tortellini Alfredo was the clincher in bringing us back to the family table.

The mission: “Bring Tuscany to your Table”… It has been a lifelong dream of mine to some day visit Tuscany. I’ve only ever seen photos of this beautiful place; in fact, the calendar above my desk is filled with beautiful photos of Tuscany. I can imagine that it must be a very peaceful part of Italy with rolling hills and luscious, beautiful colors… warm and inviting. I can only imagine what the food must be like; I’m certain if I ever visited Tuscany, I’d probably never want to leave.

It’s that same peaceful feeling that I wanted to bring to our family meals (you know, the one when you stare into the photo on your calendar and imagine you’re there breathing in the scents, warm sun shining down, a slight breeze wisping hair about your face). The dinner table should be something to look forward to, a place to catch up, a place to be at home.

Creating a simple yet warm, inviting table scape was my first priority. And you know, for a table to be inviting, it doesn’t have to be fancy. I’m quite certain I only own 1 complete set of place mats. So, I chose to go the eclectic route, mixing and matching. Adding a plate, silverware, and glasses for each person came next. Of course, what table would be complete without a beautiful centerpiece? For this simple centerpiece, I grabbed my pruning shears and went out to the back yard to cut a few flowers. We have a bush that’s filled with beautiful pink blooms right now, and a mason jar makes the perfect vase for fresh cut flowers.

After clearing the table and setting it up for the meal, it’s time to make dinner. Again, dinner doesn’t have to be complicated. In fact, this dinner was so simple, easy to make, and delicious, we all agreed it’s going to become a regular meal.

Creamy Tortellini Alfredo is a rather quick meal. Creating a simpler meal just means you have more time together as a family. To make this dish, cook the tortellini according to package directions. Slice the sausage links and add to a skillet, along with the peas. Once the tortellini has been cooked and drained, add it in with the peas and sausage. Add a jar of Bertolli® Creamy Alfredo Sauce, along with basil; mix together well. Cook for 15-20 minutes, or until the ingredients are well heated.

This pasta is so delicious with a little Parmesan sprinkled on top. Since we don’t like wine, we paired our pasta with a little bit of sparkling grape juice… It was delicious! It was one meal that even our picky 7 year old loved; he actually asked for seconds and not dessert. How often does that happen?!

More Pasta Dishes You May Enjoy:
- Spaghetti Squash Spaghetti and Meatballs
- Spaghetti Squash Chicken Alfredo
Grab the printable recipe below!
Creamy Tortellini Alfredo

Bring your family back to the dinner table with a spring inspired, Tuscany inspired recipe for Creamy Tortellini Alfredo, a simple family dinner recipe that takes very little time to make, giving you more time with the ones you love.
1 pkg. frozen cheese tortellini
8-10 oz. fresh or frozen peas
1 pkg. smoked sausage link
1 jar Bertolli Creamy Alfredo Sauce
1 tsp. basil
Parmesan cheese
Cook tortellini, according to package directions.
Slice smoked sausage link/s.
Add peas and sausage links to large skillet.
Drain tortellini and add to skillet, along with Bertolli Creamy Alfredo Sauce.
Add basil and mix ingredients together in skillet.
Cook on low to medium heat for 15-20 minutes, or until heated through.
Serve with Parmesan cheese sprinkled on top. Enjoy!
Pasta
Italian
creamy tortellini alfredo, sausage tortellini alfredo, tortellini alfredo
Can’t Make it Just Yet? Pin It for Later!

Visit Bertolli for More Dinner Time Inspiration!

Viva Bertolli® and join me in celebrating delicious Italian food, friends and family. Felice Anniversario and Buono Appetito! Visit Bertolli on Facebook, Pinterest and Twitter for more inspirations and ideas to bring Tuscany to your table.

How will you “Bring Tuscany to your Table”? Do you have a special moment to commemorate?
May 5, 2015