This is like Fettucini Alfredo on steroids! If you like Fettucini alfredo, you’ll want to make this….again and again! This recipe uses frozen tortellini which you put straight in the oven with no need to cook it beforehand. I usually make this when we have grilled steak the day before and I just plan ahead and grill a couple of extra steaks. (If I’m being completely honest….I usually have my husband grill the steaks, but whatever.)
You could use bottled alfredo sauce (I won’t tell anyone), but once you’ve made this easy Guiltless Alfredo Sauce from Our Best Bites, you’ll never want to do that again! It has become my “go-to” alfredo sauce because it’s so easy and you’d never guess it’s a “light” version!
First, you’re going to want to make your alfredo sauce by putting the cream cheese, milk, flour and salt in a blender and blend until smooth. Melt the butter in a saucepan over medium high heat. Add the garlic and saute’ for about 30 seconds (you don’t want it to burn) and then pour in the milk mixture from the blender.
Keep stirring while it comes to a simmer and thickens. Stir in 1 cup of the parmesan cheese, cover, and remove from heat. Let this stand for 10 minutes while you wash and chop your fresh spinach into thin strips.
Place about 1/2 c. of alfredo sauce in the bottom of a greased glass baking dish and spread. It will not cover the dish evenly. Layer the rest of the ingredients as follows: half of frozen tortellini, half of remaining alfredo sauce, 3/4 c. spinach, then the remaining tortellini, alfredo sauce and 3/4 c spinach. Cover tightly with foil and bake at 400* for 40 min or until tortellini is tender.
If you are not using pre-cooked steaks, you can cook or grill them while the tortellini is baking. Keep in mind that the steak will cook a little more after it’s sliced and put on top of the tortellini with the cheese, so you may want to under-cook it just a bit from what you want for your final presentation. Slice the steaks across/against the grain in thin slices.
When tortellini is tender, place steak slices on top of tortellini, sprinkle with 1/2 c. shredded fresh parmesan cheese, and remaining 1/2 c. chopped spinach. Bake for 5 minutes more or until cheese is melted.
| Prep Time | 20 min |
| Cook Time | 45 min |
| Servings |
servings
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- 2 C low-fat milk
- 1/3 C low fat cream cheese 3 oz
- 2-3 T flour
- 1 t salt
- 1 T butter
- 3 garlic cloves
- 1-1/2 C fresh shredded Parmesan cheese
- 1 19-20 oz pkg frozen tortellini
- 2 C Fresh Spinach washed and chopped
- 2 petite sirloin steaks cooked and sliced thin
Ingredients
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- Place milk, cream cheese, flour, and salt in a blender and blend until smooth.
- In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.
- Add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
- When it’s thickened, remove the pan from the heat. Add 1 c of the cheese, stir it up and cover immediately. Let stand for at least 10 minutes before using
- While sauce is setting up and cheese is melting, wash and chop spinach.
- Layer ingredients as follows in a greased glass casserole dish: 1/2 c alfredo sauce spread on the bottom,1/2 of frozen ravioli, 3/4 c spinach, 1/2 of remaining alfredo sauce, then the other 1/2 of ravioli, 3/4 c spinach, and the rest of the alfredo sauce.
- Cover with foil and bake in 400* oven for 40 min or until tortellini is tender.
- Remove from oven, add sliced steak, 1/2 c spinach and the remaining 1/2 c parmesan cheese.
- Return to oven and bake, uncovered, for 5 min or until cheese is melted.
- Allow to stand a few minutes before serving if you desire a thicker sauce.
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