Veggie-Tortellini 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 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

1 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.

    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.

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