Tortellini-Vegetable Bake

By á-6416

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

Ingredients

• 2 9 ounce packagesrefrigerated 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 packagecream 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

Preparation

Step 1

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.