Food and Recipes Pasta Baked Tortellini Alfredo With Mushrooms Be the first to rate & review! If you are ever in a rush and need the makings of quick, satisfying meal, pick up a package of refrigerated tortellini from your grocery store. You can cook it up and add a convenient jarred sauce, make your own alfredo sauce, or drizzle the pasta with olive oil and spices, and top with cherry tomatoes. You get the picture - tortellini to the rescue. For this super-fast variation of tortellini alfredo (dinner in under 25 minutes? Done!) we start this skillet supper by cooking down a package of cremini mushrooms. Let the mushrooms cook all the way to allow excess moisture to evaporate. For a rich, thick sauce, use a mixture of heavy cream and whole milk for added richness. While pre-shredded parmesan cheese is very convenient, for best results shred your own. Pre-shredded cheese is often coated with preservatives to prevent clumping, which also keeps it from thoroughly melting. After a quick crisp under the broiler, you are ready to serve this baked tortellini alfredo right from the skillet. By Lisa Cericola Lisa Cericola Lisa is the Deputy Editor at Southern Living and joined the team in 2015. She works with the Southern Living Test Kitchen to create recipes for the site and print magazine, edits the magazine's food section, and writes digital food stories as well. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands. Southern Living's editorial guidelines and Patricia S York Patricia S York Assistant Food Editor Pat is an Assistant Editor at Southern Living and has been a part of the team since 2006. She works with the Senior Food Editor to plan monthly print food features and stories that will highlight Southerners making a difference through food, share delicious recipes that utilize seasonal produce, and offer exceptional reader service. Pat also writes digital content on a variety of topics including cooking, gardening, and pets.One of the reasons Pat enjoys living in Birmingham is because it is centrally located between the mountains and the Gulf coast. She spends her free time gardening, hiking with her dogs, and pursuing her goal of becoming a better horsewoman. Southern Living's editorial guidelines Published on September 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Emily Nabors Hall Cook Time: 10 mins Active Time: 15 mins Total Time: 25 mins Servings: 4 Ingredients ¼ cup unsalted butter 1 (8-oz.) pkg. cremini mushrooms, sliced (4 cups sliced) 2 garlic cloves, minced (about 2 tsp.) 1 cup heavy whipping cream ½ cup whole milk ½ teaspoon kosher salt ¼ teaspoon black pepper ¼ teaspoon ground nutmeg 8 ounces Parmesan cheese, finely shredded (about 2 cups), divided 2 (8-oz.) pkg. refrigerated three-cheese tortellini (such as Buitoni), cooked according to pkg. directions 2 tablespoons chopped fresh flat-leaf parsley Directions Preheat oven to broil with rack 8 inches from heat. Melt butter in a 10-inch ovenproof skillet over medium. Add mushrooms in even layer, and cook, undisturbed, 4 minutes. Stir and continue cooking, stirring occasionally, until golden brown, about 4 minutes. Stir in garlic. Cook, stirring constantly, until fragrant, about 1 minute. Stir in cream and milk; bring to a simmer over medium, stirring occasionally. Cook, stirring often, until slightly thickened, about 8 minutes. Stir in salt, pepper, nutmeg, and 1 ¾ cups of the Parmesan until smooth. Stir in cooked tortellini until coated. Sprinkle with remaining ¼ cup Parmesan. Broil in preheated oven until sauce is bubbly and cheese is light golden brown, 3 to 5 minutes. Sprinkle with parsley. Rate it Print