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Tortellini-Vegetable Bake

Makes: 8 servings
Prep 30 mins Bake 350°F 30 mins
Tortellini-Vegetable Bake
  • 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  teaspoons  all-purpose flour
  • 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

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 353,
  • Fat, total (g) 17,
  • chol. (mg) 69,
  • sat. fat (g) 9,
  • carb. (g) 37,
  • fiber (g) 1,
  • pro. (g) 15,
  • sodium (mg) 468,
  • Percent Daily Values are based on a 2,000 calorie diet

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