VEGGIE-TORTELLINI CASSEROLE
This creamy pasta casserole is packed with kitchen staple veggies like carrots, zucchini and peppers.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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 Facts : Calories 380, Carbohydrate 37 g, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 910 mg
TORTELLINI VEGGIE FEST
This is from the July/August 2009 Vegetarian Times, a reader recipe shared by Deb Barley of Elizabethtown, PA. Posting here for safekeeping!
Provided by smellyvegetarian
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions.
- Heat oil in a large saucepan over medium heat. Add green onions and garlic; saute 2 minutes.
- Add carrots and mushrooms and cook 3 minutes more.
- Stir in spinach and wine and cook 2-3 minutes or until spinach wilts.
- Stir in tomatoes, beans, and Italian seasoning. Cook 3-4 minutes or until heated through.
- Fold in tortellini and serve with grated cheese on top.
Nutrition Facts : Calories 413.2, Fat 10.7, SaturatedFat 3.5, Cholesterol 32, Sodium 313.8, Carbohydrate 60.6, Fiber 8.1, Sugar 2.5, Protein 19.2
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