What’s for Dinner Today?
Thanks to an Instagram poll win, today I am sharing The Fancy Napkins’ Baked Alfredo. I used tortellini, but the beauty of this recipe is that you can use your own favourite pasta. Gnocchi would be amazing here too!
This recipe suggests using 2 cups broccoli, 1 cup mushrooms and 1 cup fresh spinach. Basically, give yourself about 4 cups of veggies and you’re good to go. All broccoli? Why not! Have some asparagus in the fridge? Toss it in! Actually, yes, I definitely recommend asparagus. Not to mention, if you have some chicken leftover in your fridge, you may as well toss that in here as well.
Who Doesn’t Love A Freezer Meal?
If you want, double the batch and freeze, but add a little extra pasta water. What is more satisfying than realizing you already have supper in the freezer? Nothing, that’s what. Speaking of which, my favourite thing to freeze right now is The Fancy Napkins’ White Bean and Hot Italian Sausage Soup. Perfect for a chilly day!
Be sure to sign up for my newsletter before you take off today. I hope you enjoy this yummy meal as much as I did! Oh, and maybe if you’re not feeling this Baked Alfredo, I recommend The Fancy Napkins’ 12 Minute Pasta. I promise you can have dinner ready in 12 minutes.
The Fancy Napkins' Baked Alfredo
Ingredients
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 white onion diced
- 2 tablespoons flour
- 1 cup chicken stock
- 1 cup milk
- 1/2 teaspoon dried parsley
- salt and pepper to taste
- 1/4 teaspoon red chilli flakes
- 1/4 cup grated parmesan cheese
- 1/3 cup leftover pasta water
Pasta
- 1.4 qt/1.5 litre casserole dish
- 350 g one package tortellini, or pasta of your choice
- 2 cups broccoli chopped
- 1 cup mushrooms sliced
- 1 handful fresh spinach chopped or left whole
- 3 cups mozzarella shredded
Instructions
- Grease casserole dish, set aside
- Heat 1 tablespoon olive oil on medium heat and add 3 cloves minced garlic and a half onion, diced. Cook about 4 minutes, or until fragrant
- Put on a pot of water to boil (big enough to fit your pasta)
- Stir 2 tablespoons flour into onion and garlic to coat well, cook for about 1 minute
- Add 1 cup chicken broth and 1 cup milk, use a whisk to stir well
- Season with salt, pepper, 1/2 teaspoon dried parsley and 1/4 teaspoon red chilli flakes
- Leave sauce to thicken, whisking occasionally
- Preheat oven to 375 degrees F
- Chop up broccoli and slice mushrooms. This is a good time to use the broccoli stem!
- When water is boiling, add broccoli and blanch for 3 minutes, remove from water with a ladle and set aside
- Don't forget to stir your sauce occasionally!
- When water is back up to a boil, add pasta and cook according to directions on the package, less two minutes. You want the pasta al dente.
- As your pasta cooks, and your sauce thickens, add 1/4 cup grated parmesan to your sauce and continue stirring. Turn down to medium-low.
- Remove pasta from pot when it is al dente and add it directly to your sauce. Do not drain your pasta water
- Mix well to coat the pasta and add 1/3 cup pasta water, broccoli, mushrooms and spinach
- Add pasta and veggies to your greased casserole dish and top with 3 cups shredded mozzarella cheese
- Place dish in oven for about 15-20 minutes, or until cheese is melted and bubbling. You may want to broil for a couple of minutes to get a toasty brown cheese, but keep a close eye so it doesn't burn
I just made this and WOW was it ever delicious!!!! So easy to make too! This is definitely going on my “make again” list!!! Thank you for a great recipe!
I’m glad you enjoyed this dish, it’s definitely a favourite in our house 🙂