• 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.

Nutrition Facts

353 calories, (9 g saturated fat, 69 mg cholesterol, 468 mg sodium, 37 g carbohydrates, 1 g fiber, 15 g protein.

Reviews (3)

97 Ratings
  • 5 star values: 46
  • 4 star values: 23
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 7
Rating: Unrated
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.
Rating: Unrated
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!
Rating: Unrated
Too much cream cheese for us it ended up being a really heavy meal