Tortellini Casserole
This creamy vegetarian Tortellini Casserole is loaded with tender tortellini and packed full of colorful veggies, all smothered in a light, flavorful cream sauce.
Servings: 6 servings
Cost: $6.47
Ingredients
- Cooking spray
- 1 (19-ounce) package cheese-filled tortellini
- 2 tablespoons olive oil
Veggies
- 1 cup snap peas
- 1 cup sliced carrots 1 medium carrot
- 1 cup sliced baby bella mushrooms
- 3/4 cup thinly sliced mini bell peppers
- 1 cup sliced and halved summer squash
- 1 cup halved cherry tomatoes
- 1 cup frozen corn
Creamy base
- 1-1/2 tablespoons unsalted butter
- 1-1/2 tablespoons flour
- 1/3 cup vegetable stock or broth
- 1 cup milk 1%, 2%, or whole milk
- 1/2 teaspoon roasted garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 (8-ounce) package cream cheese
Top it off
- 1/2 cup freshly grated Parmesan cheese
- basil pesto optional
Instructions
- Preheat oven to 350°F. Generously grease a 9x13-inch casserole dish with cooking spray and set aside. Bring a large pot of water to boil.
- Trim the snap peas, peel and coin the carrot, and halve the cherry tomatoes. Thinly slice the mushrooms, peppers, and summer squash.
- When the water boils, add 2 teaspoons salt. Prepare tortellini according to package directions. In the last two minutes of boiling the tortellini, add in sugar snap peas and carrots. Drain everything, then transfer to the prepared casserole dish.
- Meanwhile, over medium-high heat, sauté mushrooms, peppers, and summer squash in the olive oil until crisp-tender, about 5 minutes. Pour over the tortellini, peas, and carrots in the casserole dish. Add halved tomatoes and frozen corn and gently toss everything to combine.
- In a small pot, melt the butter over medium-heat. Once butter is melted, whisk in flour to create a paste and cook 1 minute. Gradually and slowly add in stock and whisk until completely smooth. Gradually, while stirring constantly, add in milk and whisk until smooth and thickened. Add garlic powder, salt, pepper, dried basil, and Italian seasoning. Stir. Meanwhile, soften the cream cheese (out of its package) in the microwave. Once soft, add into cream sauce and whisk briskly until completely smooth and melted. Taste the sauce and adjust seasonings, adding more salt/pepper if needed.
- Pour the sauce over the veggies and tortellini. Stir gently in the casserole dish, then press into an even layer. Add Parmesan cheese on top. Bake 20–25 minutes or until warmed through and cheese is melted on top. Broil for the last 1–2 minutes if desired. Enjoy hot! I enjoy this with a big scoop of pesto if there is some lingering in the fridge—so good, but totally optional.
Notes
Storage: This dish is best enjoyed the same day it’s made. Leftovers reheat okay, but sometimes get a bit watery. This dish does not freeze and thaw well because of all the veggies and the dairy. Feel free to halve the recipe!
Make ahead: Prepare this casserole as directed but don’t bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350°F oven about 45–55 minutes or until hot.
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 43.5g | Protein: 14.7g | Fat: 16g | Cholesterol: 48.9mg | Sodium: 444.9mg | Fiber: 3.2g | Sugar: 6.8g