Pinned: Tortellini and garden vegetable bake

Better Homes and Gardens Tortellini and Garden Vegetable BakeThis is probably one of the prettiest dishes I’ve ever made. At the very least, it’s the prettiest I’ve made in a while.

I saw the photo for it on Pinterest and immediately pinned it to my “Vegetarian” board. The original recipe actually calls for chicken, but it was really amazing without it — so amazing, in fact, that Bobby (who is a total carnivore, typically) said he thought it might have been better without the chicken.

Amazing. And he said it’s the best thing I’ve ever made. Better than the alfredo sauce.

So what does this amazing recipe entail? A whole bunch of veggies and some delicious pre-made tortellini! It’s actually a pretty easy dish, just a bit of prep work.

Vegetarian tortellini and garden vegetable bake (adapted from Better Homes & Gardens)

Ingredients:

1 9-oz. package of Buitoni Three-cheese Tortellini
Olive oil
1 small carrot, cut into thin slices
1 cup sugar snap peas, halved crosswise
1 tbsp butter
1 cup sliced mushrooms
1/3 cup chicken broth
1 tbsp dried rosemary
1 tbsp dried basil
1/2 cup milk
Salt and pepper
4 oz. cream cheese, cubed and softened
1/2 cup quartered cherry or grape tomatoes

Directions:
Prep all your veggies before you start cooking! I tried to do a lot of stuff simultaneously, and it nearly got me in trouble! If you are a better multi-tasker than me, it might be OK, but I recommend getting the prep work out of the way first! I think the hoity-toity culinary term for that is mise en place. That’s right, folks. I watch a lot of Food Network.

Put tortellini on to boil (the Buitoni takes around 10 minutes), adding salt and olive oil to the water. With 5 minutes left, add the carrots. With 1 minute left, add the sugar snap peas.

While you are doing this, heat the butter in a sauce pan and saute the mushrooms in it, about 5 minutes. Remove the mushrooms from the pan and set them aside.

Whisk together the chicken broth, flour, rosemary, basil, salt and pepper. I just sort of eyeballed it on the rosemary, basil, salt and pepper.

Using the same sauce pan you sauteed the mushrooms in, combine the broth mixture with the milk. Heat and stir until the sauce has thickened a bit and is bubbling. Add the cream cheese and stir until smooth. Remove from heat.

Spray a glass baking dish with cooking spray. Combine all your ingredients in the cooking dish and mix everything together until it’s all well-coated by the sauce. Cover and cook at 350 for about 20 minutes.

I loved how this turned out, and it wasn’t really difficult to make, especially since the pasta is premade and just has to be boiled for a few minutes. I also like that it’s fairly adaptable depending on what you like or have on-hand. The original recipe actually calls for oregano, but I didn’t have any, so I substituted basil and rosemary! I used more or less of particular called-for veggies depending on what I know Bobby and I prefer.

The end result almost has a pot-pie quality, except with cheese-stuffed pasta instead of potatoes and a crust. This is a dish I will definitely make again!

Do you have any favorite recipes you’ve made recently? I love trying new stuff, so please share!

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