No one is going to leave it if Tortellini Broccoli Bake is what’s for dinner.

Does that sentence even make sense?

Put together tortellini and broccoli and cloak it in a dreamy Parmesan cream sauce, and you’ve got some fabulous eating to do.

I used tri-color tortellini just for the fun of it. Very festive looking.

Tortellini Broccoli Bake

Ingredients:

1 package (19 ounces) frozen cheese tortellini, cooked and drained
1 package (16 ounces) frozen chopped broccoli, thawed
1 jar (2 ounces) diced pimientos, drained
2 tablespoons chopped onion

Ingredients for the cheese sauce:

1 garlic clove, minced
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup milk
1/3 cup plus 1/4 cup grated Parmesan cheese, divided

Directions:

1. In a large bowl, combine the tortellini, broccoli, pimientos and onion; set aside.

2. In a large saucepan, sauté garlic in butter for 1 minute. Stir in the flour, salt, pepper and nutmeg. Gradually stir in milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese until melted. Fold in broccoli mixture.

3. Transfer to a greased 2-quart baking dish. Cover and bake at 350°F for 40-45 minutes or until hot and bubbly, stirring twice. Top with remaining Parmesan. Cover and let stand for 5 minutes or until cheese is melted.

Serves 4-6

Recipe from Taste Of Home Casseroles Cookbook

Two Gallants have a new album just out last month.

This is a bit more rocking than the stuff I have been listening to lately, but a change-up is always in order.

I love the drums and that hook is really infectious.
Two Gallants-My Love Won't Wait

Check out Two Gallants on their Website, where you can learn upcoming US/European tour dates and link to buy the music.

Cheers!