Maricruz Avalos Flores · by Maricruz Avalos Flores
Pesto Tortellini Bake
NUTRITION · PER SERVING30M COOK
CAL 46%·PRO 67%
CARBS 74G32% OF CAL
3G FIBER62G OTHER9G TOTAL SUGAR
FAT 55G54% OF CAL
17G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheese tortellini baked with vibrant pesto, creamy besciamella, and melted mozzarella. Rich and satisfying, a quick weeknight pasta dish.
mainitalianpastacasserole🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Maricruz Avalos Flores →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 16 oz store-bought tortellini
- 1 jar Genovese pesto (about 1.6 oz/190g)
- 1 cup shredded mozzarella
- 2 ½ cups besciamella sauce (homemade or store-bought)
- ⅓ cup parmigiano-reggiano (grated)
- 1 teaspoon olive oil
At a glance
PER SERVING · TIME 30M
CAL 46%·PRO 67%
CARBS 74G32% OF CAL
3G FIBER62G OTHER9G TOTAL SUGAR
FAT 55G54% OF CAL
17G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1855mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 461mg
- Calcium
- 723mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1855MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.