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Veggie-Tortellini Casserole

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This creamy pasta casserole is packed with kitchen staple veggies like carrots, zucchini and peppers.

Ingredients

Scale
  • 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 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)

Instructions

  1. Heat oven to 375°F. Spray 13×9-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.
  2. 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.
  3. 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.

Find it online: https://legenrecipes.com/recipe/veggie-tortellini-casserole/