Ingredients:

  • 20 oz (567g) refrigerated cheese tortellini
  • 2 cups (480ml) water
  • 1 tsp (5g) salt
  • 1 cup (240ml) low-sodium marinara sauce
  • 1 cup (240ml) light alfredo sauce
  • 1/2 cup (120ml) skim milk
  • 1 tbsp (3g) dried Italian seasoning
  • 1/2 tsp (1g) cracked black pepper
  • 1 1/2 cups (170g) part-skim shredded mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tbsp (4g) chopped fresh parsley

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the refrigerated tortellini and cook for 2 minutes (or 1 minute less than package directions) until al dente. Drain in a colander and set aside.
  3. In a large mixing bowl, whisk together the marinara sauce, light alfredo sauce, skim milk, Italian seasoning, and black pepper.
  4. Fold the drained tortellini into the sauce mixture until evenly coated.
  5. Pour the mixture into a 9x13 inch baking dish and spread evenly.
  6. Layer the shredded mozzarella and Parmesan cheese evenly over the top.
  7. Bake at 400°F (204°C) for 10–12 minutes until edges are bubbling.
  8. Switch to the broiler for 1–2 minutes until the cheese is mahogany-colored and slightly charred.
  9. Remove from heat and garnish with fresh parsley.