Tortellini Veggie Fest Recipes

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VEGGIE-TORTELLINI CASSEROLE



Veggie-Tortellini Casserole image

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

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)

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



Tortellini Veggie Fest image

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

1 (16 ounce) package frozen tortellini
2 tablespoons olive oil
4 green onions (1/2 c)
2 garlic cloves, minced
2 carrots, chopped (1 c)
5 button mushrooms, sliced (1 c)
7 ounces Baby Spinach
1/4 cup white wine
1 pint grape tomatoes
1 (15 ounce) can cannellini beans, rinsed and drained
1/4 teaspoon italian seasoning
1/4 cup pecorino romano cheese, grated

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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