Subj : BH&G 2551
To   : All
From : Dave Drum
Date : Thu Apr 29 2021 16:41:20

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tortellini-Vegetable Bake
 Categories: Pasta, Vegetables, Dairy, Cheese
      Yield: 8 Servings
 
     18 oz (2 pkg) refrigerated cheese
           - tortellini
  1 1/2 c  Fresh sugar snap peas;
           - trimmed, halved across
    1/2 c  Thin sliced carrot
      1 tb Butter
      1 c  Sliced fresh mushrooms
    1/3 c  Vegetable broth
      2 ts All-purpose flour
  1 1/2 ts Dried oregano; crushed
    1/2 ts Garlic salt
    1/2 ts Ground black pepper
      1 c  Milk
      8 oz Cream cheese; cubed,
           - softened
      1 tb Lemon juice
      1 c  Quartered cherry tomatoes
    1/2 c  Coarse chopped red or green
           - bell pepper
      2 tb Grated Parmesan cheese
 
  Set oven @ 350ºF/175ºC.
  
  Cook tortellini according to package directions, adding
  sugar snap peas and carrot for the last 1 minute of
  cooking; drain.
  
  Meanwhile, in a 12" skillet melt butter over medium heat.
  Add mushrooms; cook about 5 minutes or until mushrooms are
  tender, stirring occasionally. Remove from skillet.
  
  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.
  
  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 through. Sprinkle with Parmesan
  cheese.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 03 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A new country song: If I'd Shot You Sooner, I'd Be Out of Jail by Now.

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