Tortellini Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy casserole of tender cheese tortellini with colorful vegetables baked in a light cream sauce. This vegetarian main is loaded with flavor and texture, perfect for a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Cooking spray
- 1 (19-ounce) package cheese-filled tortellini
- 2 tablespoons olive oil
- 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
- 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
- 1/2 cup freshly grated Parmesan cheese
- basil pesto (optional)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 912mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 500mg
- Calcium
- 227mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 912MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.