Tortellini-Vegetable Bake 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 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 screw-top 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.
Posted on: Thu, 26 Jun 2014 22:00:55 +0000
Trending Topics
Recently Viewed Topics
© 2015