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.