Good wonderful beautiful Thursday to one & all! It has been sunny & warm here all day, making my day quite enjoyable.
Today I’ll be reviewing the Quorn Turk’y Roast for you over on my Youtube Channel. This was my 2nd time purchasing this product, and I wasn’t disappointed. I enjoy both the texture & taste of this product, and will definitely get this one again. I will also be sharing an adapted recipe for Creamy Tortellini-Broccoli Bake with you today.
I made this roast up to add into a casserole for the entire family. I will provide the link to the original recipe for you, but will be posting my adapted recipe here, on the blog.
Here is what the roast looked like just after pulling it out of the oven, and removing the wrapper (believe it or not, you DO bake this WITH the wrapper on it – per instructions). It bakes up nice and golden, in a roll shape.
After allowing it to rest for a few minutes, I sliced & diced this roast, so that I could add it to the casserole. Here’s what the inside looks like, once sliced. I do find it to have a turkey-esque texture.
And here is the final result, this delicious tortellini casserole!
Creamy Tortellini-Broccoli Bake (My adapted recipe)
Ingredients:
- 1 jar Bertolli Garlic Alfredo pasta sauce
- 1 cup Milk of choice
- 1 1/2 cups Shredded Cheese (I used mild cheddar)
- 1 package Barilla Collezione Three Cheese Tortellini
- 2 cups chopped Quorn Turk’y Roast
- 2 cups frozen Broccoli Florets
- 3/4 teaspoon Garlic & Herb Seasoning
Directions:
- Cook tortellini according to package directions & drain.
- Pre-heat oven to 350 degrees F.
- Grease large baking dish and set aside.
- Mix alfredo sauce & milk together in a bowl.
- Reserve 3/4 c of cheese.
- Mix remaining cheese, tortellini, frozen broccoli, and milk/sauce mixture together in bowl.
- Pour all ingredients from bowl into the greased baking dish, then place in the oven, covered, for 20 minutes.
- Stir tortellini and sprinkle remaining cheese on top. Bake for 5 minutes more, until cheese is melted.
- Serve & enjoy!