My granddaughter makes this 4 ingredient spring vegetable bake and it is an absolute delight for supper

This Oven-Baked Asparagus Cheese Tortellini is a fresh, creamy all-in-one dish that combines the crisp, delicate flavor of asparagus with the richness of Alfredo sauce. Briefly par-boiling the refrigerated tortellini helps keep them tender without turning mushy while baking. As it finishes in the oven, the mozzarella melts into a bubbly, golden topping that seals in moisture and enhances every bite.

Oven-Baked Asparagus Cheese Tortellini

Ingredients:

• 1 package (20 oz) refrigerated cheese tortellini
• 1 lb fresh asparagus, trimmed and cut
• 2 cups Alfredo sauce
• 2 cups shredded mozzarella cheese, divided

Instructions:

Step 1: Par-Boil the Tortellini
Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Cook the tortellini in boiling water for about 2–3 minutes, just until they start to float.

Tip: Slightly undercooking the pasta at this stage keeps it from becoming too soft in the oven and allows it to soak up more flavor from the sauce.

Step 2: Prepare the Asparagus
Remove the tough ends of the asparagus and slice into ½-inch pieces.

Tip: Cutting the asparagus evenly ensures it cooks consistently, giving a tender texture with a slight bite.

Step 3: Combine Ingredients
In a large bowl, gently toss together the drained tortellini, chopped asparagus, Alfredo sauce, and 1 cup of mozzarella cheese. Pour the mixture into the prepared baking dish and spread it out evenly.

Step 4: Add Cheese and Bake
Sprinkle the remaining 1 cup of mozzarella over the top. Bake for 20–25 minutes on the center rack.

What to look for: The edges should be bubbling, and the cheese on top should be fully melted with light golden browning.

Step 5: Let It Rest
Take the dish out of the oven and let it sit for about 5 minutes before serving.

Tip: Allowing it to rest helps the sauce thicken slightly, so it clings nicely to the tortellini instead of pooling at the bottom.