<p>Tortellini topped with a creamy tomato basil sauce. An Olive Garden-worthy pasta dish from scratch without spending hours in the kitchen.</p>
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Ingredients
- 2 cups Alfredo Sauce
- 2 tablespoons Sun-Dried Tomatoes, Julienne
- 2 tablespoons White Wine
- 2 cups dice Tomato
- 2 tablespoons chop Basil, Fresh
Serving Day Ingredients
- 1/3 cups Parmesan Cheese, Shredded
- 18 ounces Tortellini, Refrigerated
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1 cup
- 729 Calories
- 37g Total Fat
- 16g Sat Fat
- 0g Trans Fat
- 137mg Cholesterol
- 1540mg Sodium
- 71g Total Carb
- 2g Fiber
- 6g Total Sugars (Includes 0g Added Sugars)
- 28g Protein
- 24 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a saucepan, mix together alfredo sauce, sun-dried tomatoes, white wine, fresh tomatoes, and basil. Cook until heated through.
- Prepare pasta according to package directions.
- Gently stir into tomato basil sauce.
- Top with Parmesan cheese.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a saucepan, mix together alfredo sauce, sun-dried tomatoes, white wine, fresh tomatoes, and basil. Cook until heated through.
- Divide among quart size bags, label & freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat sauce on stovetop.
- Cook pasta according to package directions.
- Gently stir into tomato basil sauce.
- Top with Parmesan cheese.