Best Tortellini Vegetable Bake Recipes

Tortellini and Garden Vegetable Bake image

Provided by ddav0962

Time 1h

Yield 12 , 12 serving(s)

Number Of Ingredients 17

10 ounces dried cheese-filled tortellini (2-1/2 cups) or 10 ounces two 9-ounce packages refrigerated tortellini
1 medium carrot, thinly sliced
1 1/2 cups sugar snap peas, halved crosswise
1 tablespoon margarine or 1 tablespoon butter
1 lb boneless chicken breast, skinless, cut into bite-size pieces
1 cup sliced fresh mushrooms
1/3 cup chicken broth
2 tablespoons snipped fresh oregano or 1 1/2 teaspoons dried oregano, crushed
2 teaspoons all-purpose flour
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 cup milk
1 (8 ounce) package cream cheese (Neufchatel) or 1 (8 ounce) package light cream cheese, cubed and softened (Neufchatel)
1 tablespoon lemon juice
1 cup quartered cherry tomatoes
1 green sweet pepper, coarsely chopped (or red)
2 tablespoons grated parmesan cheese

Steps:

Cook tortellini in boiling salted water 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.
Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar 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, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.
Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier.

Nutrition Facts : Calories 244.7, Fat 13.8, SaturatedFat 6.3, Cholesterol 58.5, Sodium 289.7, Carbohydrate 16.5, Fiber 1.6, Sugar 2.1, Protein 14.2

Cheesy Turkey Pastrami Tortellini Vegetable Bake image

Provided by barbara lentz @blentz8

Categories Pasta

Number Of Ingredients 10

1 package(s) cheese tortellini
1/2 pound(s) asparagus fresh sliced
1 medium onion diced
4 ounce(s) oyster mushrooms diced
4 ounce(s) sugar snap peas chopped
1/2 pound(s) turkey pastrami chopped
3 clove(s) garlic minced
1 jar(s) spaghetti sauce
8 ounce(s) butter cheese or farmers cheese grated
1/4 cup(s) basil chopped

Steps:

Cook the cheese tortellini according to package directions. drain and set aside.
In a large skillet add a little olive oil and place over medium high heat. Add the onions, asparagus, sugar snap peas and garlic. Saute 3 minutes. Add the Turkey Pastrami saute another minute. Add the Spaghetti sauce and Tortellini. Cook 3 minutes.
Preheat oven 350 degrees. Spray a casserole dish with cooking spray. Place half the Tortellini mixture in dish and then top with half the cheese. Repeat layers one more time. Place in oven for about 15 minutes until cheese melts and is bubbly. Serve garnished with basil

Tortellini-Vegetable Bake Recipe - (4.3/5) image

Provided by á-7799

Number Of Ingredients 16

2 9 ounce packages refrigerated cheese tortellini
1 1/2 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
1/3 cup vegetable broth
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 teaspoon lemon juice
1 cup quartered cherry tomatoes
1/2 cup coarsely chopped red or green sweet pepper (1 small)
2 tablespoons grated Parmesan cheese

Steps:

1. Preheat oven to 350 degrees F. 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, and sweet pepper into cream cheese mixture. Spoon into an ungreased 3-quart rectangular baking dish. Bake, covered, about 30 minutes or until heated