Tortellini-Vegetable Bake

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Tortellini-Vegetable Bake

Reviews (0)

4.0 by 85 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.
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Nutrition Facts (Tortellini-Vegetable Bake)

  • Per serving:
  • 353 kcal ,
  • 17 g fat
  • (9 g sat. fat ,
  • 69 mg chol. ,
  • 468 mg sodium ,
  • 37 g carb. ,
  • 1 g fiber ,
  • 15 g pro.
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Reviews (3)

85 Ratings
849 Days Ago
Too much cream cheese for us it ended up being a really heavy meal
1008 Days Ago
I have made this recipe several times and I really enjoy it. After trying it the first time, I omitted the tomatoes and added broccoli; it was even better!
1488 Days Ago
This was pretty good, I subbed chicken broth, and gnocchi (all I had on hand), added some chicken, and used asparagus, mushrooms, zucchini, peppers, onions & tomatoes. The gnocchi was bland, I might add some fresh herbs next time.

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