Uploaded June 2026 | Updated September 2026, 1 week ago

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Stop the weeknight stress with this creamy, comforting Mushroom Alfredo Tortellini Bake! In this episode of Batch From Scratch, we're showing you how to reclaim your kitchen with a cook one, freeze one strategy that the whole family will love.

Join us as we make a silky, homemade white sauce from scratch (no packet sauces here!) and load it with mushrooms and spinach for a nutritious, hearty meal. Plus, see how easy it is to assemble a meal kit for your freezer to make future dinners a breeze.

Chapters:
0:00 - Introduction to the Mushroom Alfredo Bake
0:14 - Sautéing Mushrooms and Wilting Spinach
1:03 - Making a Silky Smooth White Sauce Roux
1:35 - Adding Cheese and Finishing the Sauce
1:48 - Dividing the Batch for Now and Later
1:55 - Assembling the Tortellini Bake
2:22 - Baking Instructions and Freezing Tips
2:49 - The Final Result and Taste Test

Ingredients (Serves 4)
1 tbsp olive oil
250g mushroom (finely sliced)
150g spinach
1 tsp ready-chopped garlic
50g butter
50g plain flour
500ml semi skimmed milk
100g parmesan
250g porcini mushroom tortelloni
210g ball of mozzarella

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