Recipes and Cooking Tortellini-Vegetable Bake 4.0 (99) 5 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 30 mins Total Time: 1 hrs Servings: 8 Jump to Nutrition Facts Ingredients 2 9 ounce packages refrigerated cheese tortellini 1 ½ cup fresh sugar snap peas, trimmed and halved crosswise ½ cup thinly sliced carrot (1 medium) 1 tablespoon butter 1 cup sliced fresh mushrooms ⅓ cup vegetable broth 2 teaspoon all-purpose flour 1 ½ teaspoon dried oregano, crushed ½ teaspoon garlic salt ½ 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 ½ cup coarsely chopped red or green sweet pepper (1 small) 2 tablespoon grated Parmesan cheese Directions Preheat oven to 350°F. Cook tortellini according to package directions, adding sugar snap peas and carrot for the last 1 minute of cooking; drain. 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. 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. 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. Blaine Moats Rate it Print Nutrition Facts (per serving) 353 Calories 17g Fat 37g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 353 % Daily Value * Total Fat 17g 22% Saturated Fat 9g 45% Cholesterol 69mg 23% Sodium 468mg 20% Total Carbohydrate 37g 13% Protein 15g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.