If you’d like a deeper golden top, switch the oven to broil for 1 to 2 minutes at the end of baking, watching closely so the cheese doesn’t burn.
Remove from the oven and let the bake rest for about 5 minutes. This helps the sauce thicken slightly and makes it easier to scoop neat portions. Serve warm straight from the glass baking dish.
To make this even more family-friendly, you can slice the asparagus into very small pieces so picky eaters are less likely to push it aside, or mix in a handful of frozen peas for extra color and sweetness. If you prefer a lighter dish, use a light Alfredo or a creamy tomato sauce instead of the regular Alfredo. For a little extra flavor, sprinkle the top with black pepper, Italian seasoning, or a tablespoon of grated Parmesan before baking. You can also swap mozzarella for an Italian cheese blend, or use half cheddar for a sharper taste. For added protein, stir in cooked, shredded rotisserie chicken or drained canned white beans along with the tortellini and asparagus, but keep in mind this will add to the ingredient list beyond the basic four. To make ahead, assemble the bake, cover tightly, and refrigerate up to 24 hours; add 5 to 10 minutes to the baking time if starting from cold. Food safety tips: Keep the tortellini refrigerated until you’re ready to cook it, and don’t leave the finished bake at room temperature for more than 2 hours. If you add meat, make sure it is fully cooked before mixing it in and reheat leftovers to at least 165°F (74°C). Store leftovers in the refrigerator in a covered container and enjoy within 3 to 4 days.
