Vegetable and Tortellini Bake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 461.1
  • Total Fat: 16.8 g
  • Cholesterol: 56.4 mg
  • Sodium: 965.8 mg
  • Total Carbs: 52.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 26.6 g

View full nutritional breakdown of Vegetable and Tortellini Bake calories by ingredient
Submitted by:


Number of Servings: 6

Ingredients

    Buitoni - Three Cheese Tortellini, 5 cup
    Zucchini, 2 cup, sliced
    Squash - Yellow and Zucchini, 2 cup
    Mushrooms, fresh, 1 cup, pieces or slices
    Cream of Mushroom Soup, 1 can (10.75 oz)
    Red Ripe Tomatoes, 1 cup cherry tomatoes
    Chicken Broth, 0.33 cup (8 fl oz)
    Milk, nonfat (skim milk), 1 cup
    *Whole Wheat Flour, 0.125 cup (2 tsp)
    Mozzarella Cheese, part skim milk, 8 oz

Directions

*Preheat oven to 350
*cut up vegetables and sautee with pan spray, mix in tortellini once vegetables have cooked down some
*heat milk and chicken broth together, slowly add flour stirring until it thickens some. Then mix in can of cream of mushroom soup.
*Mix everything together in a baking dish along with half the bag of mozz cheese. Sprinkle the remaining cheese on top, cover with foil and bake for 20-30 mins or until bubbly. Remove foil and bake for another 10-15 mins until cheese is browned or looks good enough to eat!

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MYSTI106.

TAGS:  Vegetarian Meals |

Rate This Recipe