Tortellini-Vegetable Bake

Prep Time:
30 mins
Bake Time:
30 mins
Total Time:
1 hrs


  • 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

  • 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


  1. 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.

  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.

    Tortellini-Vegetable Bake
    Blaine Moats

Nutrition Facts (per serving)

353 Calories
17g Fat
37g Carbs
15g Protein
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.

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