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Freezer Meals 101

Less time cooking, more time living

alfredo

Baked Tortellini Alfredo (Freezer Meal)

By Sharla

This recipe for Baked Tortellini Alfredo will change the way you think about freezer cooking! If you’re pasta fans, this is about to become one of your family’s new favorites. oval casserole dish filled with tri colour tortellini in a white sauce with the words "Baked Tortellini Alfredo" #freezermeals101 #makeahead #Alfredofreezermeal #bakedfreezermeal #tortelliniAlfredoThe first time we attempted a baked tortellini freezer meal, we didn’t get the flavors right and it was a bit of a miss, but we were not deterred. We could see right away the potential to create a delicious meal that was quick and easy to make.

Enter our experiment phase. We tried many variations of our original tortellini bake and finally found the winner. 

This Baked Tortellini Alfredo can be made ahead as a freezer meal and doesn’t require you to pre-cook the noodles. (read that again if you missed the significance – no boiling water, cooking noodles, draining noodles, extra pot, and strainer to clean!)

There are also many variations you can make to this recipe so you’re able to choose the flavors you know your family will like best. Depending on what you decide to mix in, this can also be a vegetarian freezer meal. tortellini Alfredo in a white sauce in a square bowl and oval dish

Baked Tortellini Alfredo Recipe:

  • 1 lb. cheese tortellini (we like the tri-color rainbow one)
  • 2 jars Alfredo sauce (I use Classico because I like to use their jars like mason jars afterward!)
  • 1/2 – 1 cup of your chosen mix-ins* (in these pictures, I used sliced mushrooms and frozen peas)
  • 1 cup shredded Mozza cheese
  • 1/4 cup shaved or shredded Parmesan cheese

*Examples of mix-ins:

  • cooked cubed chicken and 2 Tbsp. of pesto
  • sliced mushrooms and frozen peas
  • crumbled bacon and sundried tomatoes
  • sundried tomatoes and artichoke hearts
  • browned Italian sausage

The nice thing about this recipe is that you don’t have to boil the pasta. It cooks right in the dish.collage of photos of making baked tortellini with alfredo sauce

Assembly instructions:

  1. Add everything except the Parmesan to a 9×13 baking dish or casserole dish. Stir. If you prefer to save space in your freezer,  you can add it to a large resealable freezer bag and squish it to combine.
  2. Top with the Parmesan. 
  3. Cover with two layers of aluminum foil, one that is directly on top of the pasta so there isn’t as much air in the container.
  4. Freeze.

Cooking instructions:

  1. Remove from freezer.
  2. Bake at 375° for 30-40 minutes or one hour if still frozen. If frozen, remove foil for the last 10 minutes of bake time.

You can see me make this and two other tortellini freezer meals on video here.

Other pasta freezer meals you may like:

  • Chicken and Spinach Penne Alfredo
  • Make-Ahead Mac and Cheese
  • Tuna Noodle Casserole
  • Pastitcio Baked Pasta
  • Crock Pot Pizza Casserole
tortellini in a white sauce in a square bowl and oval dish
Print
Baked Tortellini Alfredo
Prep Time
4 mins
Cook Time
30 mins
 
Course: Main Course
Cuisine: Italian
Keyword: Alfredo, pasta, tortellini
Servings: 6
Calories: 487 kcal
Ingredients
  • 1 lb. cheese tortellini
  • 2 jars Alfredo sauce
  • 1/2 - 1 cup your choice of mix-ins*
  • 1 cup shredded mozzarella cheese
  • 1/4 cup shaved or shredded Parmesan cheese
Instructions
Assembly instructions:
  1. Add everything except the Parmesan to a 9x13 baking dish or casserole dish. Stir. If you prefer to save space in your freezer,  you can add it to a large resealable freezer bag and squish it to combine.

  2. Top with the Parmesan.

  3. Cover with two layers of aluminum foil, one that is directly on top of the pasta so there isn't as much air in the container.

  4. Freeze.
Cooking instructions:
  1. Remove from freezer.
  2. Bake at 375° for 30-40 minutes or one hour if still frozen. If frozen, remove foil for the last 10 minutes of bake time.

Recipe Notes

*examples of mix-in options: cooked cubed chicken and 2 Tbsp. of pesto, sliced mushrooms and frozen peas, crumbled bacon and sundried tomatoes, sundried tomatoes and artichoke hearts

Filed Under: Freezer Meal Recipes Tagged With: alfredo, Italian, tortellini

Chicken and Broccoli Alfredo Bake

By Sharla

This Chicken and Broccoli Alfredo Bake is a great make-ahead casserole for busy weeknights. I suggest you double the recipe. Serve one immediately and freeze the other for when you need it.Chicken and Broccoli Alfredo Bake Freezer Meal #freezermeals101 #freezercooking #makeaheadmeals #casseroles This recipe includes everything needed for a balanced meal. It’s so nice to be able to have supper all ready to go. Just pull it out of the freezer and put it in the oven and it’s ready to go.

Our family enjoys these flavours. It is similar to our Chicken Asparagus Bake with Rice (which can also be made with broccoli instead of the asparagus), but the pasta is a nice change.

Chicken and Broccoli Alfredo Bake Recipe:

  • 2-3 chicken breasts, boneless, skinless, cooked, and cubed
  • 1 cup broccoli, steamed then coarsely chopped
  • 1 lb. penne pasta
  • 8 Tbsp. butter
  • 16 oz. heavy whipping cream
  • 1 cup + ½ cup Parmesan cheese, shredded, divided
  • 2 egg yolks

Assembly instructions:

  1. In a saucepan over medium heat, melt the butter and whisk in the heavy cream.
  2. Whisk in egg yolk and 1 cup cheese.
  3. Simmer for 5 minutes, then remove from heat and set aside.
  4. In a large pot, prepare pasta al dente as directed on the package.*
  5. Drain and put back in the pot.
  6. Pour ½ of sauce over pasta and toss to coat.
  7. Gently mix in chicken and broccoli. Stir in the rest of sauce.
  8. Dump into a 9×13 pan and top with the remaining Parmesan.
  9. Cover with two layers of tin foil.
  10. Freeze.

collage of steps to make chicken and broccoli Alfredo bakeCooking instructions:

  1. Thaw.
  2. Preheat oven to 350°.
  3. Bake for 30 minutes.collage of chicken and broccoli Alfredo bake*Note: If you’re making this ahead to freeze it, I suggest cooking the pasta to slightly underdone.
Print
Chicken and Broccoli Alfredo Bake
Course: Main Course
Cuisine: Italian
Keyword: Alfredo, baked chicken
Servings: 6
Calories: 861 kcal
Ingredients
  • 2-3 chicken breasts boneless, skinless, cooked and cubed
  • 1 cup broccoli steamed and coarsely chopped
  • 1 lb. penne pasta
  • 8 Tbsp. butter
  • 16 oz. heavy whipping cream
  • 1 cup + ½ cup Parmesan cheese shredded, divided
  • 2 egg yolks
Instructions
Assembly instructions:
  1. In a saucepan over medium heat, melt the butter and whisk in the heavy cream.

  2. Whisk in egg yolk and 1 cup cheese.
  3. Simmer for 5 minutes, then remove from heat and set aside.
  4. In a large pot, prepare pasta al dente as directed on the package.*
  5. Drain and put back in pot.
  6. Pour ½ of sauce over pasta and toss to coat.
  7. Gently mix in chicken and broccoli. Stir in the rest of the sauce.

  8. Dump into a 9x13 pan and top with remaining Parmesan.
  9. Cover with two layers of tin foil.
  10. Freeze.
Cooking instructions:
  1. Remove from freezer. Thaw.

  2. Bake at 350° for 30 minutes.

Recipe Notes

*Note: If you're making this ahead to freeze it, I suggest cooking the pasta to slightly underdone.

Check out these other freezer meal casserole dishes:

Tater Tot Pizza Casserole close up of tater tot pizza casseroleIrresistible Chicken Pasta Bake close up of chicken pasta bakeChicken and Vegetable Casserole with Crispy Onion Topping collage of chicken and vegetable casserole with crispy onion in the freezer bag and in a dish

Filed Under: Freezer Meal Recipes Tagged With: alfredo, broccoli, casserole, chicken, Italian

Make Ahead Chicken and Spinach Penne Alfredo

By Sharla

You’re going to love this make ahead chicken and spinach penne Alfredo. It is perfect for giving a friend who is moving, expecting, adopting, or going through a difficult season. It is an all in one meal that packs a flavourful punch.

Make Ahead Spinach and Chicken Penne Alfredo #freezermeals101 #freezermeals #pastarecipe #familyfriendlymeals #easyrecipes #makeaheadI know the pictures don’t make it look like the prettiest dish ever. It’s not. But it is loaded with flavour and it is an easy meal that will soon become a family staple. The combination of the pesto and Alfredo create a unique taste. Give it a try!

Chicken and Spinach Penne Alfredo Recipe:

  • 3 boneless, skinless chicken breasts, cooked and cubed
  • 410 mL jar of Alfredo sauce
  • 2 Tbsp. pesto
  • 2 cloves of garlic, minced
  • 1 tsp. olive oil
  • 1 227g bag of fresh spinach
  • 4 cups dry penne pasta

Before assembling this freezer meal, cook and cube the chicken. I prepare many freezer meals at one time, so I find that the fastest way to cook large amounts of chicken breasts is to place them in a single layer on a baking sheet and cook them in the oven. Once they are cooked, I cube them. If you’re only making the chicken for this one recipe, you can instead cube the raw chicken and cook it in a skillet in a bit of oil on medium-high heat.

Bring a large pot of water to a boil and add pasta. Cook for 1 minute less than the box directions call for. This is because you want the pasta slightly undercooked so that it doesn’t become mushy after freezing and reheating. Drain the pasta.

In a skillet on the stovetop, heat the olive oil. Add the spinach and saute until wilted. Mix the Alfredo sauce, pesto, and garlic into the drained pasta.

Add the cooked, cubed chicken, pasta mixture and spinach to a large resealable freezer bag. Remove the extra air and seal before freezing.

This make ahead chicken and spinach penne Alfredo is perfect for giving a friend who is moving, expecting, adopting, or going through a difficult season. It is an all in one meal that packs a flavourful punch.On the day of cooking, thaw the bag before placing its contents into a greased 9×13 baking dish. Bake, covered in a preheated 350° oven for 45 minutes.

The chicken and spinach penne Alfredo has everything you need for a complete meal so you can serve it on its own or pair it with a salad and some bread.

Print
Chicken and Spinach Penne Alfredo Recipe
Course: Main Course
Cuisine: Italian
Keyword: Alfredo, italian, penne, spinach
Servings: 6
Calories: 307 kcal
Ingredients
  • 3 boneless, skinless chicken breasts cooked and cubed
  • 410 ml jar of Alfredo sauce
  • 2 Tbsp pesto
  • 2 cloves garlic minced
  • 1 tsp olive oil
  • 227 g bag fresh spinach
  • 4 cups dry penne pasta
Instructions
  1. Cook chicken either in the oven or on the stovetop and cube it.

  2. Cook the pasta for 1 minute less than the directions call for. This is because you want the pasta slightly undercooked so that it doesn’t become mushy after freezing and reheating. Drain the pasta.

  3. In a skillet on the stovetop, heat the olive oil. Add the spinach and saute until wilted. Mix the Alfredo sauce, pesto, and garlic into the drained pasta.

  4. Add the cooked, cubed chicken, pasta mixture and spinach to a large resealable freezer bag. 

  5. Remove the extra air and seal before freezing.

Cooking Instructions:
  1. On the day of cooking, thaw the bag before placing its contents into a greased 9×13 baking dish. Bake, covered in a preheated 350° oven for 45 minutes.

  2. The chicken, spinach, and penne Alfredo has everything you need for a complete meal. Serve it on its own or pair it with a salad and some bread.

Check out these other great casserole-style freezer meals:

Chicken and Vegetable Casserole with Crispy Onion ToppingTex Mex Pasta Bake

Filed Under: Freezer Meal Recipes Tagged With: alfredo, chicken, pasta, spinach

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