Baked Veggie Tortellini

Have you been looking for a new cheesy family favorite packed with vegetables? You can tweak this recipe as much as you would like. If you don't like mushrooms swap them out for broccoli or bell peppers. Add jalapeno if you like spicy. You can even use a meat tortellini instead of cheese if you want. I like it just as is. The best part is, it serves 8 and is only 350 calories per serving.

Ingredients:

1 bag of frozen cheese tortellini 

1 cup thinly sliced carrots

1 cup snap peas

1 cup cherry tomatoes halved

1/2 cup chopped sweet peppers

1 cup thinly sliced mushrooms

1 T butter

1/3 cup chicken broth

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoon flour

1/2 teaspoon pepper

1/2 teaspoon garlic salt

1 cup milk or almond milk

8 oz cream cheese

Parmesan cheese to sprinkle on top 

Preheat oven to 350
Boil water in stock pot and cook tortellini for 3 minutes. Add snap peas and carrots for 1 more minute.
In a pan saute butter and mushrooms for 5 minutes. Set aside.
In a measuring cup whisk together broth, milk and seasonings.
Pour into pan and bring to medium heat, add cream cheese and stir.
In a large bowl stir together sauce, veggies and tortellini.
Pour into baking dish and bake covered for 30 minutes.
Sprinkle with Parmesan cheese.

Serve with a crusty baguette or french loaf. And maybe a big glass of red wine! :)