My granddaughter makes this 4 ingredient spring vegetable bake and it is an absolute delight for supper

 

Oven-Baked Asparagus Cheese Tortellini

This fresh, creamy all-in-one dish combines crisp, delicate asparagus with rich Alfredo sauce and tender cheese tortellini. A brief par-boil keeps the tortellini from turning mushy, while a bubbly golden mozzarella topping seals in moisture and enhances every bite.

Prep time: 10 minutes
Cook time: 25 minutes
Rest time: 5 minutes
Serves: 4–6

Ingredients

• 1 package (20 oz) refrigerated cheese tortellini

• 1 lb fresh asparagus, trimmed and cut into ½-inch pieces

• 2 cups Alfredo sauce

• 2 cups shredded mozzarella cheese, divided

Instructions

Step 1: Par-Boil the Tortellini
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Cook tortellini in boiling water for 2–3 minutes, just until they begin to float.
Tip: Slightly undercooking the pasta now keeps it from becoming too soft in the oven and allows it to absorb more sauce flavor.

Step 2: Prepare the Asparagus
Snap or cut off the tough ends of the asparagus, then slice into ½-inch pieces.
Tip: Evenly cut asparagus cooks consistently, giving a tender texture with a slight bite.

Step 3: Combine Ingredients
In a large bowl, gently toss together the drained tortellini, chopped asparagus, Alfredo sauce, and 1 cup of mozzarella cheese. Pour the mixture into the prepared baking dish and spread evenly.

Step 4: Add Cheese and Bake
Sprinkle the remaining 1 cup of mozzarella over the top. Bake on the center rack for 20–25 minutes.
What to look for: The edges are bubbling, and the cheese is fully melted with light golden browning.

Step 5: Let It Rest
Remove the dish from the oven and let it sit for 5 minutes before serving.
Tip: Resting allows the sauce to thicken slightly, so it clings nicely to the tortellini instead of pooling at the bottom.

Serving Suggestion

Serve warm as a main course with a crisp green salad or as a hearty side dish. Enjoy!