Tortellini Vegetable Bake

tortellini vegetable bake

A couple from church recently had their first baby:  a beautiful little red-headed girl.  🙂  This gave me a chance to cook something for them for supper, which also meant I got to have a little fun.  I saw this lovely casserole on Pinterest and thought it would be just the right dish to send to our friends.  Even better, it made a big casserole, so I divided into two pans and kept half for me to eat on this weekend.  Yay!  A new baby, helping friends, a new recipe, and even some left for me!  Counting my blessings!  (What can I say:  I miss my “goulashes.”)

Anyway, this particular casserole has lots of fresh veggies and cheese-stuffed tortellini, smothered in a creamy cheese sauce.  Take my word for it, it’s yummy!  And get this:  No cream of mushroom soup.  I think that’s pretty cool.  It was a first for me, anyway.

The original recipe can be found here:



  • 1 (19 ounce) packages refrigerated cheese tortellini
  • 1 1/2 – 2 cups fresh sugar snap peas, trimmed and halved crosswise
  • 1/2 cup thinly sliced carrot (1 medium)
  • 1 tablespoon butter
  • 1 cup sliced fresh mushrooms
  • 2 teaspoons all-purpose flour
  • 1 1/2 teaspoons dried oregano, crushed
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 1 cup milk
  • 1 (8 ounce) package cream cheese, cubed and softened
  • 1 tablespoon lemon juice
  • 1 cup quartered cherry tomatoes
  • 1/2 cup coarsely chopped red or green sweet pepper (1 small)
  • 1 cup shredded mozzarella cheese
  • 1 cup cooked, shredded chicken


  1. Cook tortellini according to package directions, adding sugar snap peas and carrot for the last 1 minute of cooking; drain.
  2. Meanwhile, in a 12-inch skillet melt butter over medium heat. Add mushrooms; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet.
  3. In a screw-top jar combine broth, flour, oregano,garlic salt, and black pepper. Cover and shake until smooth. Add to the same skillet; add milk. Cook and stir until thickened and bubbly. Add cream cheese; cook and stir until smooth. Remove from heat; stir in lemon juice.
  4. Stir tortellini mixture, mushrooms, tomatoes, sweet pepper, chicken, and mozzarella cheese into cream cheese mixture.
  5. Spoon into an ungreased 3-quart rectangular baking dish. Bake at 350-degrees, covered, about 30 minutes or until heated through.


Filed under Food

3 responses to “Tortellini Vegetable Bake

  1. LJ

    It sounds wonderful and I bet it was good.

  2. Pingback: Tortellini Vegetable Bake | homethoughtsfromabroad626

  3. Pingback: Tortellini With Meat Sauce | Following Footprints

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