Ingredients
- Servings: 6
- 20 ounces cheese tortellini (i use whole wheat)
- 12 ounces alfredo sauce, 1 jar
- 9 ounces rotel tomatoes & chilies, drained
- cheese, if desired
Recipe
- 1 cook pasta according to package directions, drain.
- 2 while pasta is still hot, mix in alfredo sauce and rotel well.
- 3 serve warm topped with cheese if desired.
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