Tortellini-Vegetable Bake

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49 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 30 mins 350°F
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Tortellini-Vegetable Bake
Ingredients
2
9 ounce packages refrigerated cheese tortellini
1 1/2
cups fresh sugar snap peas, trimmed and halved crosswise
1/2
cup thinly sliced carrot (1 medium)
1
tablespoon butter
1
cup sliced fresh mushrooms
1/3
cup vegetable broth
2
1 1/2
teaspoons dried oregano, crushed
1/2
teaspoon garlic salt
1/2
teaspoon ground black pepper
1
cup milk
1
8 ounce package cream cheese, cubed and softened
1
tablespoon lemon juice
1
cup quartered cherry tomatoes
1/2
cup coarsely chopped red or green sweet pepper (1 small)
2
tablespoons grated Parmesan cheese
Directions
  1. Preheat oven to 350 degrees F. Cook tortellini according to package directions, adding sugar snap peas and carrot for the last 1 minute of cooking; drain.
  2. Meanwhile, in a 12-inch skillet melt butter over medium heat. Add mushrooms; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet.
  3. In a screw-top jar combine broth, flour, oregano, garlic salt, and black pepper. Cover and shake until smooth. Add to the same skillet; add milk. Cook and stir until thickened and bubbly. Add cream cheese; cook and stir until smooth. Remove from heat; stir in lemon juice.
  4. Stir tortellini mixture, mushrooms, tomatoes, and sweet pepper into cream cheese mixture. Spoon into an ungreased 3-quart rectangular baking dish. Bake, covered, about 30 minutes or until heated through. Sprinkle with Parmesan cheese.
Nutrition Facts (Tortellini-Vegetable Bake)
    Per serving:
  • 353 kcal cal.,
  • 17 g fat
  • (9 g sat. fat,
  • 69 mg chol.,
  • 468 mg sodium,
  • 37 g carb.,
  • 1 g fiber,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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