Tortellini and Garden Vegetable Bake

I haven't made this yet, but want to. I wish BHG would put the serving size in the nutrition info. How much constitutes the calories they list?

I just tried this recipe today, and we love it! I don't care for cooked carrots, so I substituted zucchini. I used evaporated milk in place of the regular milk. I found that it could use a little more thickening for next time. It's so colorful, and I love that it is low in fat and calories. I think 12 servings at 247 calories is a bit slim, but 8 servings would be about 370 calories, so still well within our meal limit for weight loss and is a satisfying serving size. I like meals with all the food groups in one dish, like this one!

If you want to retain me as an interested party, you will have to offer the metric values that the REST OF THE WORLD uses eg Stop talking Fahrenheit, give the Celsius = Drop pounds, and offer grams/kilos. When did we start buying Butter by the Tablespoon? Haven't bumped into a Supermarket yet that sold it that way...hello, it's a solid at room temperature! Basic chemistry. Thought America was supposed to lead the world, not drag it back to the 18thC

Very good and healthy, most of all it's easy.

would not make again. Bland, none of the 5 persons who ate it, gave it a 1 t0 2 stars

Turned out really well. I wish when listing in order in the recipe they would reiterate the amount I have to look at what is next look up for the amount and forget my place . Other than that I was a HIT

Anyone know if this could be made and then frozen for later reheating/cooking? I'm always looking for dishes like that.

This dish was rather dry. I assembled it the day before and then baked it as directed (per the test kitchen notes). Flavor was good but on the bland side. I used fresh oregano. I will try this dish again but will use 1.5 times the liquid mixture and will add some pesto for flavor. It's possible that the dryness was caused by the early prep but the notes state that you can do this; the dish sat in the refrigerator for less than 20 hours.

This was an amazing dish, I used dry oregano and it wasn't too overpowering. This had great flavor. I adjusted the seasoning as I saw fit after bringing the sauce together. Ended up adding a bit more garlic powder and salt to taste. Very tasty.

Take out the oregano and it might be passable. As is the oregano is very strong and overwhelms the dish.

We had it for a lent meal. My fiance really hates veggies or when we have meatless meals but he loved this recipe, even when he reheated it for lunch at work. I will definitely make it again.