Description
This delicious cheese-filled tortellini casserole is packed with vegetables and topped with a creamy sauce, making it a perfect comfort food.
Ingredients
Scale
- 1 can cooking spray
- 1 (19-ounce) package cheese-filled tortellini
- 2 tablespoons olive oil
- 1 cup snap peas
- 1 cup sliced carrots (1 medium carrot)
- 1 cup sliced baby bella mushrooms
- 3/4 cup thinly sliced mini bell peppers
- 1 cup sliced and halved summer squash
- 1 cup halved cherry tomatoes
- 1 cup frozen corn
- 1–1/2 tablespoons unsalted butter
- 1–1/2 tablespoons flour
- 1/3 cup vegetable stock (or broth)
- 1 cup milk (1%, 2%, or whole milk)
- 1/2 teaspoon roasted garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 (8-ounce) package cream cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 scoop basil pesto (optional)
Instructions
- Preheat oven to 350°F. Generously grease a 9×13-inch casserole dish with cooking spray and set aside. Bring a large pot of water to boil.
- Trim the snap peas, peel and coin the carrot, and halve the cherry tomatoes. Thinly slice the mushrooms, peppers, and summer squash.
- When the water boils, add 2 teaspoons salt. Prepare tortellini according to package directions. In the last two minutes of boiling the tortellini, add in sugar snap peas and carrots. Drain everything, then transfer to the prepared casserole dish.
- Meanwhile, over medium-high heat, sauté mushrooms, peppers, and summer squash in the olive oil until crisp-tender, about 5 minutes. Pour over the tortellini, peas, and carrots in the casserole dish. Add halved tomatoes and frozen corn and gently toss everything to combine.
- In a small pot, melt the butter over medium-heat. Once butter is melted, whisk in flour to create a paste and cook for 1 minute. Gradually and slowly add in stock and whisk until completely smooth.
- Gradually, while stirring constantly, add in milk and whisk until smooth and thickened. Add garlic powder, salt, pepper, dried basil, and Italian seasoning. Stir.
- Meanwhile, soften the cream cheese (out of its package) in the microwave. Once soft, add into cream sauce and whisk briskly until completely smooth and melted. Taste the sauce and adjust seasonings, adding more salt/pepper if needed.
- Pour the sauce over the veggies and tortellini. Stir gently in the casserole dish, then press into an even layer. Add Parmesan cheese on top. Bake for 20–25 minutes or until warmed through and cheese is melted on top. Broil for the last 1–2 minutes if desired. Enjoy hot! You can add a big scoop of pesto if there’s some lingering in the fridge—so good, but totally optional.
Notes
- For a vegetarian option, ensure that the tortellini is cheese-based.
- This dish can be prepared ahead of time and stored in the refrigerator until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg