This recipe is the epitome of lazy food. I love it.
I mean, you could try and get fancy with it and make your own tortellini, alfredo sauce, or marinara sauce. Which, could be a fun project…
ANYWAY. You probably won’t do that. And really, no one in their right mind could blame you. It takes about as much effort as making some ramen and tastes, according to my calculations, a billion times better. And after the potato soup debacle last week, I was more than down for something like this.
This is another recipe I found on Pinterest, although the real page in on busycooks.about.com by Linda Larson. She has some suggestions for adding in meatballs or veggies. I would also maybe try some ground beef, but as she points out that is so much more effort than the recipe calls for.
Downside: it’s not that healthy for you. Although, I do rationalize that you get protein and calcium from the alfredo and cheese in the tortellini. Also, marinara sauce is made with veggies, so there is that. And the noodles? Well, we all need some carbs now don’t we? In any case, disregard my promise for healthy recipes this week. And just enjoy yourself in the pasta and saucyness of it all.
Fun fact though, related to the healthiness of the recipe. I was going to get the “light” alfredo sauce since no one I know can taste the difference, but I noticed the Ragu alfredo was on sale. So, I decided to compare the nutrition facts. The Ragu had the same amount of fat as the “light” stuff! I get pumped about this kind of stuff, so just deal with it. Grocery shopping is cool. So, saved some money with the Ragu and didn’t have to feel like I was getting something worse for me. Score.
So here is your cost breakdown (this is all approximate, so it may vary by a dollar or two depending on sales and where you buy):
- $6.50 (about) 20 oz. bag of tortellini
- $1.20 per jar of alfredo and marinara sauce
Total: $9.90 for 4 servings
So, onto these intricate and time-consuming instructions:
- 20 oz. bag of tortellini (I’ve only used cheese, but some type of meat would be delicious as well)
- 28 oz. jar marinara/spaghetti sause (I tend to use a smaller size jar, not quite 12 oz, but buying less than 28 oz. still gives you plenty of sauce.)
- 12 oz. jar alfredo sauce
- 1 C. water
- Preheat the oven to 350 degrees F.
- Put tortellini into either a 9 x 12 baking pan or a 3 quart casserole dish. Either works just fine.
- Pour in the marinara and water and coat the tortellini evenly with it, then top with the alfredo. Don’t mix the alfredo in.
- Cover with aluminum foil and put in the oven for 50 minutes if using refrigerated tortellini, 1 hour and 15 minutes if using frozen.
- Let it cool. For about a minute, then you can give up and burn your mouth.
Hope you all enjoy, comments and questions always welcome!