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Veggie-Tortellini Casserole
Veggie-Tortellini Casserole
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Prep Time:
25 minutes
Total Time:
1 hour 5 minutes
Creamy veggie-packed pasta casserole.
Ingredients:
  • 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 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:
  • Preheat oven to 375°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Prepare tortellini according to package instructions, adding zucchini and carrot in the last minute of cooking; then drain.
  • In a large skillet, melt butter over medium-high heat. Sauté garlic and mushrooms for 5 to 6 minutes until mushrooms are tender. Sprinkle with flour, salt, and pepper, cook and stir for 1 minute. Slowly pour in broth, stirring constantly until sauce thickens slightly. Add cream cheese, stirring until melted. Mix in tomatoes, bell pepper, and basil.
  • Spread the tortellini mixture evenly in the baking dish. Pour the delicious mushroom-cheese sauce on top. Sprinkle with more cheese. Bake covered for 30 minutes, then uncover and continue baking for an additional 10 minutes until it's bubbling and irresistible.

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