Tortellini Veggie Casserole
I’ve got a great new recipe for you to try. I found this great recipe off BHG’s website. It’s packed with some of my favorite summer veggies and we had a ton of leftovers.
I’ve never made anything with tortellini before but it’s a great pasta alternative. I love how colorful and fresh this dish is.
Tortellini Veggie Casserole (Inspired from here)
18 oz. package frozen cheese tortellini (or refrigerated)
1 1/2 C. fresh sugar snap peas
1/2 C. thinly sliced carrot (1 medium)
1/3 C. low sodium vegetable or chicken broth
2 Tsp. all-purpose flour
1 1/2 Tsp. dried oregano, crushed
1/2 Tsp. garlic salt
1/2 Tsp. ground black pepper
1 C. milk
8 oz. package reduced fat cream cheese, cubed and softened
1 Tbsp. lemon juice
1 C. cherry tomatoes, quartered
1/2 C. coarsely chopped red sweet pepper
1 C. grated Parmesan Cheese
Preheat oven to 350 degrees F. Cook tortellini according to package directions. Add sugar snap peas and carrot for the last 1 minute of cooking, then drain.
In a screw-top jar combine broth, flour, oregano, garlic salt, and black pepper. Cover and shake until smooth. Pour into saucepan and 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, 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 and place back in oven under broil until cheese is crispy brown.