Creamy Tomato Pasta Bake

One of the pasta restaurants around me reworked their menu a while ago and did away with one of my favorite dishes. It wasn't a perfect dish at the restaurant, but it was something different than the pasta normally offered.  I decided rather than letting it go, that I might as well try to make it myself.  Be aware if you make this recipe that it makes a very full casserole dish, so it will probably be enough pasta for a family.  It has a bit of something for everyone, though, so I really recommend it.

Serves 4-6

1 package cheese tortellini, enough to serve 4
1 cooked chicken breast, cut into bite-sized piece
1 Italian turkey sausage link, cooked and cut into thin coins
1 1/2 cup marinara
1 cup milk
2 tablespoons flour
Salt, pepper, and garlic salt to taste
1/4 cup Parmesan cheese
1 cup Italian six-cheese blend

1. Preaheat oven to 350 degrees and grease a 2-quart casserole dish.
2. Cook tortellini according to package directions, undercooking slightly.  Drain well.  Place pasta in a greased casserole dish with the chicken and sausage, stirring well.  Stir in marinara and smooth top.  Set aside.
3. In small saucepan, whisk flour and milk together.  Set on medium heat and cook, stirring constantly, until mixture simmers and thickens.  Stir in salt, pepper, and garlic salt to taste.  Remove from heat and stir in Parmesan cheese.
4. Pour creamy Parmesan sauce evenly over pasta-tomato mixture.  Do not stir.  Sprinkle evenly with six-cheese blend.
5. Bake pasta dish for 30 minutes or until sauces are bubbly and cheese on the top is browned.  Serve immediately.