Food and Recipes Quick and Easy Dinners Baked Tortellini Alfredo With Mushrooms Be the first to rate & review! For this super-fast variation of tortellini Alfredo, start with a package of cremini mushrooms. By Lisa Cericola Lisa Cericola Lisa Cericola has been on staff at Southern Living since 2015. As Deputy Editor, Lisa manages the food and travel departments and edits those sections of each issue, as well as digital content. 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 Patricia was the assistant food editor at Southern Living and worked with the Southern Living food team from 2006-2022. She contributed to articles about food, gardening, and pets. Southern Living's editorial guidelines Updated on June 10, 2023 Rate PRINT Share Trending Videos Close this video player 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 Baked tortellini Alfredo is the answer to dinner on nights you're in a rush and need a 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. Ingredients 1/4 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 1/2 cup whole milk 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 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