Ingredients
2
packages (9 oz each) refrigerated cheese-filled tortellini
1
medium zucchini, cut into 1/2-inch slices
1
medium carrot, thinly sliced
1
tablespoon butter
1
tablespoon finely chopped garlic
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
tablespoon Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/2
teaspoon pepper
1 1/3
cups vegetable broth
1
package (8 oz) cream cheese, cut into cubes
1
cup quartered cherry tomatoes
1/2
cup chopped red bell pepper
3
tablespoons chopped fresh basil leaves
1
cup shredded Italian cheese blend (4 oz)
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook tortellini as directed on package, adding zucchini and carrot during last minute of cooking time; drain.
Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Cook garlic and mushrooms in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Sprinkle with flour, salt and pepper; cook and stir 1 minute. Gradually add broth, stirring constantly until sauce thickens slightly. Add cream cheese; cook and stir until melted. Stir in tomatoes, bell pepper and basil.
Place tortellini mixture in baking dish. Top with mushroom-cheese sauce. Sprinkle with cheese. Cover; bake 30 minutes. Uncover; bake 10 minutes longer or until bubbly.
