Baked Tortellini Alfredo with Pancetta, Peas and Lemon Recipe
Heat oven to 400°.
Place the tortellini, peas and lemon zest in an 8x8-inch glass, or ceramic, baking dish or in a metal baking pan.
Whisk together the Alfredo sauce with 2 cups of water in a large measuring cup, or in a medium bowl. Pour the sauce mixture all over the ingredients in the baking dish and stir to combine. Cover the dish tightly with foil.
Bake until the tortellini is tender, about 35 minutes. While the tortellini bakes, cook the pancetta in a large skillet over medium heat, stirring occasionally, until it's crisp. Transfer the pancetta to a paper towel-lined plate to drain.
Once the tortellini is tender, remove the foil, stir in the crisped pancetta and sprinkle the Parmesan cheese all over the top of the dish. Cover the dish again and bake until the cheese is melted, about 10 minutes more.
*Fresh pasta is my preferred choice for this recipe, but if you decide to use dried tortellini, you'll need to bake it for longer.
From The 8x8 Cookbook: Square Meals for Weeknight Family Dinners, Desserts and More—in One Perfect 8x8-Inch Dish, by Kathy Strahs (Burnt Cheese Press, 2015). Reprinted with full permission.