Broccoli Tortellini Alfredo is a cozy baked pasta dish featuring tender, cheese-filled tortellini, vibrant broccoli, a creamy Alfredo sauce, and a buttery cracker topping.
Serve with a crisp green salad for an easy and balanced dinner.
Easy Tortellini Alfredo Recipe
I like this recipe because it takes the classic flavors of Alfredo pasta and turns them into a hearty, oven-baked dish.
The cheesy tortellini and creamy sauce make it feel indulgent, while the broccoli brings freshness. Crushed buttery crackers over the top add a nice texture and tie everything together.
It’s the kind of dish that works well for casual dinners but still feels a little special when it hits the table.
Ingredients for Broccoli Tortellini Alfredo
You will need the following:
- Cheese Tortellini – Fresh tortellini works best here because it cooks quickly and retains its shape nicely in the oven. Cook just until al dente, leaving it slightly underdone so it finishes perfectly while baking.
- Fresh Broccoli Florets – Cut into bite-size pieces to ensure even cooking and a nice fit in the casserole.
- Butter – Creates a rich base for the Alfredo sauce and helps toast the garlic and seasonings.
- Garlic – Fresh is best, but if needed, 1/3 teaspoon garlic powder can be substituted.
- Italian Seasoning, Salt, and Pepper – Simple seasonings to keep things balanced.
- Heavy Cream – The base of the Alfredo sauce. Plant-based milk can also be used (I recommend oat milk) – whisk in 2 tablespoons of all-purpose flour (for thickening) with the seasonings in Step #4.
- Mozzarella and Parmesan Cheese – Melts into the sauce for a rich, cheesy goodness in every bite.
- Buttery Crackers – Crushed over the top for a golden, crunchy finish. I use Ritz Roasted Vegetable crackers.
How to Make Broccoli Tortellini Alfredo
STEP ONE: Prep the oven and dish. Preheat the oven to 375°F and spray a 9×13″ casserole dish with non-stick spray.
STEP TWO: Cook the tortellini and broccoli. Bring a large pot of salted water to a boil. Add the tortellini and broccoli and cook for about 4 minutes, just until the tortellini float and the broccoli turns bright green. Drain and set aside.
STEP THREE: Start the cream sauce. In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds, stirring frequently.
STEP FOUR: Add seasonings. Season with Italian seasoning, salt, and pepper. Whisk it into the butter until smooth.
STEP FIVE: Add the cream. Slowly pour in the heavy cream while whisking continuously to avoid lumps.
STEP SIX: Simmer. Bring the sauce to a boil, then reduce the heat to low.
STEP SEVEN: Add the cheeses. Stir in the mozzarella and Parmesan. Cook for 2–3 minutes, stirring often, until the cheese is melted and the sauce is smooth.
STEP EIGHT: Combine. Add the cooked tortellini and broccoli to the skillet, stirring gently to coat everything in the sauce.
STEP NINE: Assemble and bake. Transfer everything to the prepared casserole dish, sprinkle the crushed crackers evenly over the top, and bake for 15 minutes, until bubbly and golden. Serve hot.
Make It Vegan 🌱
For a plant-based version, use dairy-free tortellini, butter, heavy cream, mozzarella, and Parmesan. Most grocery stores carry vegan options for all of these ingredients.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through or in the microwave in short intervals, stirring occasionally.
More Tortellini Recipes You’ll Love
- Vegan Tortellini Soup
- Tortellini with Green Beans
- Creamy Garlic Herb Tortellini
- Grilled Vegetable Tortellini Salad
- Tortellini Chowder
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Broccoli Tortellini Alfredo Recipe
Ingredients
- Non-stick cooking spray
- 18 ounces cheese-filled tortellini
- 3 cups broccoli florets
- 6 tablespoons butter
- 1 tablespoon garlic minced
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups heavy cream
- 2 cups mozzarella cheese shredded
- 1/2 cup Parmesan cheese shredded
- 1/2 cup buttery crackers Ritz Roasted Vegetable crackers are recommended
Instructions
- Preheat the oven to 375°F and spray a 9×13″ casserole dish with non-stick spray.
- Bring a large pot of salted water to a boil. Add the tortellini and broccoli and cook for about 4 minutes, just until the tortellini float and the broccoli turns bright green. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds, stirring frequently.
- Season with Italian seasoning, salt, and pepper. Whisk it into the butter until smooth.
- Slowly pour in the heavy cream while whisking continuously to avoid lumps.
- Bring the sauce to a boil, then reduce the heat to low.
- Stir in the mozzarella and Parmesan. Cook for 2–3 minutes, stirring often, until the cheese is melted and the sauce is smooth.
- Add the cooked tortellini and broccoli to the skillet, stirring gently to coat everything in the sauce.
- Transfer everything to the prepared casserole dish, sprinkle the crushed crackers evenly over the top, and bake for 15 minutes, until bubbly and golden. Serve hot.
Notes
Nutrition
This post was updated on July 9, 2025.
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