Chicken and Prosciutto Tortelloni Gratinato Recipe

Chicken and Prosciutto Tortelloni Gratinato Recipe

  • 1 tablespoon salt
  • 2 (9 ounce) packages BUITONI® Chicken & Prosciutto Tortelloni
  • 3/4 pound asparagus, cut into 1 1/2-inch slices at angle
  • 1 (10 ounce) container BUITONI® Refrigerated Alfredo Sauce
  • 1/2 cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese, divided
  • 1/2 teaspoon ground black pepper
  • 1/4 cup dry bread crumbs
  • 1/4 cup BUITONI(R Refrigerated Pesto with Sun Dried Tomatoes
  1. Preheat oven to 425 degrees F. Grease 2-quart baking dish.
  2. Boil 4 quarts water and salt in large saucepan over high heat; add pasta. Reduce heat; cook for 5 minutes. Add asparagus; cook for an additional 2 minutes. Drain well.
  3. Combine pasta, asparagus, alfredo sauce, 1/4 cup cheese and pepper in large bowl; pour into prepared baking dish. Mix remaining 1/4 cup cheese with bread crumbs in small bowl; sprinkle over pasta mixture.
  4. Bake for 20 minutes or until light golden brown. Remove from oven; top with pesto. Serve immediately.
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