Veggie Tortellini Casserole 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 WITH FRESH VEGETABLES



Tortellini with Fresh Vegetables image

Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt

Steps:

  • Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
  • Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
  • Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
  • Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 60 mg, Fat 2, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg

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