Friday, April 11, 2014

Tortellini And Vegetable Bake



Here is a delicious creamy baked tortellini and vegetable casserole. I have made this several times, it is a huge hit in my family, packed with vegetables, everyone will love it, I got this recipe from Better Homes And Gardens, so you know it has to be good, and it is!!!!!!



Ingredients
2
9 ounce packages refrigerated 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 package cream 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
Directions
  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 mason 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..

Recipe From:http://www.bhg.com/recipe/tortellini-vegetable-bake/

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