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Tortellini-Vegetable Bake

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Tortellini-Vegetable Bake
4.0 by 80 people
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  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 30 mins 350°F

Tortellini-Vegetable Bake

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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