Creamy Tortellini Vegetable Bake

This is super yummy and also full of veggies!

Creamy Tortellini Vegetable Bake

Ingredients

·         1 package (19 ounces) package frozen cheese-filled tortellini

·         2 tablespoons olive oil

Veggies:

·         1 cup sugar snap peas

·         1 cup carrot (~1 large sized)

·         3/4 cup sweet bell peppers (2 small sized)

·         1 cup summer squash

·         1 cup cherry tomatoes

·         1 can (15 ounces) corn

Creamy base:

·         1 and 1/2 tablespoons unsalted butter

·         1 and 1/2 tablespoons white flour

·         1/3 cup vegetable stock or broth

·         1 cup milk (I used 1%)

·         1/2 teaspoon garlic salt

·         1/2 teaspoon pepper

·         1 teaspoon dried basil

·         1 package (8 ounces) full fat cream cheese

Top it off:

·         1/4 cup freshly-grated mozzarella or Monterey Jack cheese

·         3-4 tablespoons freshly-grated Parmesan cheese

Instructions

1.       Preheat the oven to 350 degrees F. Generously grease a 9 x 13 casserole dish and set aside.

2.       Prep the veggies: trim the snap peas and cut in half, peel and slice the carrot, dice the peppers, chop the summer squash, quarter the cherry tomatoes, and drain the corn.

3.       Bring large water to a boil and add carrots, sugar snap peas and tortellini.

4.       Meanwhile, add 2 tablespoons olive oil to a skillet. Over medium heat sauté the peppers and summer squash until tender.

5.       Drain the tortellini, snap peas, and carrots and return to pot. Add in the peppers, summer squash, cherry tomatoes and can of corn.

6.       In same skillet you used to sauté the veggies melt the butter over medium-heat. Whisk in the flour. Slowly whisk in the broth and stir until completely smooth. Then gradually, whisk in the milk and stir until smooth. Add the garlic salt, pepper, and dried basil. Cook and stir until the mixture is thick and bubbly.

7.       Add in the cream cheese (cut into small pieces) and stir until smooth and the sauce is thickened.

8.       Pour the sauce over the veggies and tortellini. Transfer the mixture to the prepared 9 x 13 casserole dish.

9.       Cover the dish with foil and bake for 25 minutes. Remove the foil, add the mozzarella and parmesan cheese and broil for 2-3 minutes watching carefully until the cheese is melted on top.

chelseasmessyapron.com/creamy-tortellini-vegetable-bake/