Lunch / Dinner
Baked Tortellini with Boursin Cream Sauce
Save this dish for company...it’s wonderfully rich, decadent, and over-the-top good. But better yet, it’s ridiculously easy! Here is this dish in a nutshell: Step 1, cook the pasta. Step 2, melt the cheese in the milk. Step 3, pour the cream sauce over the pasta. Step 4, bake. Now how simple is that?
Boursin cheese gives this “boil, pour, and bake” recipe extra pizzazz. Its smooth, buttery texture is a natural with pasta. If that weren’t enough, this dish gets sprinkled with a topping of pine nuts and bread crumbs. The flavorful crunch helps to offset the richness of the cheese.
We do need to point out that you should use all of the Boursin sauce, even if it looks like too much. The pasta will absorb most of it during baking.
Ingredients
FOR THE TOPPING:
FOR THE BOURSIN CREAM SAUCE:
FOR THE TORTELLINI AND SPINACH:
Test Kitchen Tip
If you don’t have individual baking dishes, you may use a single shallow 2-qt. casserole dish.
Lighter Options
- This Boursin sauce is easy to love. To cut back on the calories, use half the amount of Boursin (2.6 ounces), 2-percent milk instead of whole, and neufchatel cheese for regular cream cheese.
Savings per serving: 82 calories and 9g fat (5g sat) - For the bread crumb topping, omit the 1 Tbsp. extra-virgin olive oil used for chopping the pine nuts. The topping will still turn brown and crispy.
Savings per serving: 30 calories and 4g fat (1g sat) - Increasing the portions from four to six saves lots of calories. This dish is rich enough that you’ll still be satisfied.
Savings per serving: 243 calories and 13g fat (6g sat)
Per serving with all the lighter options: 410 cal; 18g total fat (8g sat); 62mg chol; 46g carb; 589mg sodium; 3g fiber; 17g protein
Instructions
Preheat oven to 400°.
Drizzle pine nuts with oil. Chop pine nuts coarsely; transfer them to a bowl.
Toss pine nuts with crumbs and parsley, season with salt and pepper, and set them aside.
Simmer broth, milk, Boursin, and cream cheese in a saucepan over medium heat until sauce is smooth; season with nutmeg and cayenne.
Cook tortellini and spinach in boiling salted water for 2–3 minutes; drain. Divide pasta and spinach among four individual baking dishes (about 10 oz. each); and place on a baking sheet.
Pour sauce over tortellini and pasta, dividing it evenly amoung the four dishes. Top casseroles with bread crumbs. Bake casseroles until cheese is bubbly and topping is lightly browned, about 15 minutes.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 728
% Daily Value*
Total Fat 39g 60%
Saturated Fat 18g 90%
Cholesterol 127mg 42%
Sodium 974mg 40%
Carbs 70g 23%
Fiber 4g 16%
Protein 26g
*Percent Daily Values are based on a 2,000 calorie diet.