Veggie Tortellini Casserole
This creamy pasta casserole is packed with kitchen staple veggies like carrots, zucchini and peppers.
2 (9 ounce) packages refrigerated cheese-filled tortellini
1 medium zucchini, cut into 1/2-inch slices
1 medium carrot, thinly sliced
1 tablespoon butter
1 tablespoon finely chopped garlic
1 (8 ounce) package sliced fresh mushrooms (about 3 cups)
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/3 cups vegetable broth
1 package (8 oz) cream cheese, cut into cubes
1 cup quartered cherry tomatoes
1/2 cup chopped red bell pepper
3 tablespoons chopped fresh basil leaves
1 cup shredded Italian cheese blend (4 ounce)
Preheat oven to 375°F (191°C). Spray a 13 x 9-inch (3-quart) glass baking dish with cooking spray. Cook tortellini as directed on package, adding zucchini and carrot during last minute of cooking time; drain.
Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Cook garlic and mushrooms in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Sprinkle with flour, salt and pepper; cook and stir 1 minute. Gradually add broth, stirring constantly until sauce thickens slightly. Add cream cheese; cook and stir until melted. Stir in tomatoes, bell pepper and basil.
Place tortellini mixture in baking dish. Top with mushroom-cheese sauce. Sprinkle with cheese.
Cover; bake 30 minutes. Uncover; bake 10 minutes longer or until bubbly.
Preparation Time: 25 minutes
Total Time: 1 hour 5 minutes
Amount per serving: Calories 380, Total Fat 20 g (Saturated Fat 11 g), Sodium 910 mg; Total Carbohydrate 37 g (Dietary Fiber 2 g), Protein 16 g; Exchanges: 2 Starch; 1 Vegetable; 1 High-Fat Meat; 2 Fat; Carbohydrate Choices: 2
Recipe Courtesy Of