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/