Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.

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Baked Tortellini and Chicken Gratinati





















Bertucci's Baked Tortellini and Chicken Gratinati
Copycat Recipe



Serves 2

8 oz. cheese filled tortellini (cooked)
4 oz. chicken breast (cooked & diced)
3 oz. cream
2 oz. Ricotta cheese
2 oz. shredded mozzarella
2 oz. Romano
1 oz. parmigiano (parmesan cheese)
2 oz. Alfredo sauce
3 oz. diced plum tomatoes


Place tortellini in an oven proof casserole dish. Add chicken. Ladle sauces over tortellini cover with cheeses.Bake in oven at 350 degrees F for 15-20 minutes until bubbling.

2 comments:

  1. Wow!! looking delicious to me.I'll definitely try this.
    Tortellini recipes

    ReplyDelete
  2. This is my son's fave dish at Berucci's so I will definitely try your recipe. Thanks. I just had a delicious meal there last night: Let me know if you copycat this one!
    SHRIMP AND ROASTED BUTTERNUT
    SQUASH RISOTTO SEASONAL
    Sautéed shrimp and brick oven roasted butternut
    squash simmered in a savory broth with Arborio
    rice and fresh basil, topped with shaved Parmesan
    cheese. 17.99

    ReplyDelete