Tortellini and Garden Vegetable Bake

Orignal recipe found here. I changed it just a bit to make it vegetarian and take out the yucky tomatoes.

Ingredients:

18 oz refrigerated cheese tortellini

1 medium carrot, thinly sliced

1-1/2 c sugar snap peas, halved crosswise
1 T butter
1 c sliced fresh mushrooms
1/3 c vegetable broth
1-1/2 tsp dried oregano
2 tsp all-purpose flour
3/4 tsp garlic salt
1/2 tsp pepper
1 c milk
8 oz 1/3 less fat cream cheese, cubed
1 T lemon juice

1 green pepper, chopped

Directions:

1. Cook tortellini according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.

2. Meanwhile, heat butter in a 12" skillet. Add mushrooms and cook about 5 minutes. Remove from skillet.

3. Shake together veggie broth, oregano, flour, garlic salt, and pepper in a sealed container until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture and green pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.

4. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir.

If desired, top with parmesan cheese.

The recipe says it makes 12 servings but I sure don't think we got that many out of it!

• Make Ahead Tip: Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.

Nutritional Info: (Not my calculation-- from website based on 12 svgs with chicken) 

Calories: 247

Fat: 12g

Saturated: 5g

Carbs: 17g

Fiber: 1g

Protein: 15g

Ratings:

Kristen: 3

Dave: 3

Yeah, we thought this one was just okay. Didn't take a picture.