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
9 ounce packages refrigerated cheese tortellini
cups fresh sugar snap peas, trimmed and halved crosswise
cup thinly sliced carrot (1 medium)
cup sliced fresh mushrooms
cup vegetable broth
teaspoons all purpose flour
teaspoons dried oregano crushed
teaspoon garlic salt
teaspoon ground black pepper
8 ounce package cream cheese, cubed and softened
tablespoon lemon juice
cup quartered cherry tomatoes
cup coarsely chopped red or green sweet pepper (1 small)
tablespoons grated Parmesan cheese
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.
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 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.
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..