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Veggie-Tortellini Casserole

(1 review)
Veggie-Tortellini Casserole
  • Prep Time 25 min
  • Total Time 1 hr 5 min
  • Servings 8
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This creamy pasta casserole is packed with kitchen staple veggies like carrots, zucchini and peppers.

Ingredients

2
packages (9 oz each) 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
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
tablespoon Gold Medal™ 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 oz)

Directions

  • 1 Heat oven to 375°F. Spray 13x9-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.
  • 2 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.
  • 3 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.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Daily Value
Total Fat
20g
0%
(
Saturated Fat
11g
0%
)
Sodium
910mg
0%
Total Carbohydrate
37g
0%
(
Dietary Fiber
2g
0%
)
Protein
16g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Vegetable; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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