Cheesy Veggie Tortellini Bake

I’m just going to go ahead and caveat that this is not exactly the healthiest of recipes…I mean, it is overflowing with yummy vegetables which is wonderful, but they are definitely hidden in a rich, cheesy carb party…but it’s definitely a party I want to attend. This dish is super family friendly. My toddler absolutely loved it! She could eat it with her fingers which is great… because in her awesome toddler world, we are boycotting forks. Anyways…I found this recipe on Pinterest of course, and the original recipe can be found here.

I used a few different veggies than the original recipe, but you can pretty much use whatever you have in your fridge, that’s what I love about it. I have written the ingredient list below with my modifications…but please visit the original recipe developer’s blog for step by step instructions! Enjoy!

Ingredients
  • 1 package (19 ounces) frozen cheese-filled tortellini
  • 2 tablespoons olive oil
Veggies:
  • 1 cup sliced zucchini
  • 1 cup trimmed sugar snap peas
  • 1 cup baby bella mushrooms
  • 2 cups of bell peppers (we love bell peppers…so we did more than the original recipe called for)
  • 1 cup cherry tomatoes
  • 1 cup of frozen corn
Creamy base:
  • 1 and 1/2 tablespoons butter
  • 1 and 1/2 tablespoons flour
  • 1/3 cup chicken broth
  • 1 cup milk (I used 2%)
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried basil
  • 1 package (8 ounces) cream cheese
Top it off:
  • 1/4 cup freshly-grated mozzarella cheese
  • 3-4 tablespoons freshly-grated Parmesan cheese

Veggie Tortellini Bake 2

Veggie tortellini BakeVeggie Tortellini Bake 3

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Tortellini with Veggies and Shallots

B and I are really working on using up ingredients that are sitting in our fridge, freezer or cupboards before making another shopping trip…this is a difficult task especially for one person who loves takeout, and the other who loves cooking new recipes. Well, every night can’t be gourmet, so we gave it a go. What was in our freezer? Frozen tortellini, frozen veggies, shallots on the counter, a lemon in the fridge and fresh Parmesan. I recalled that I had a recipe for something similar in my Real Simple cookbook…and I did! I made a couple changes, but it’s essentially the same, and incredibly fast, easy and delicious!

Ingredients

1 bag of frozen cheese ravioli or totellini

1/4 cup reserved cooking water from pasta

1/2 bag of frozen veggies (mixed, peas, whatever you like!)

3 Tablespoons of butter

2 Shallots thinly sliced

1 teaspoon grated lemon zest

1/4 cup grated Parmesan (my addition…I can’t have pasta, even cheese pasta without fresh cheese…)

Salt and Pepper

Directions

Bring a pot of water to a boil and add salt to the water. Add the frozen (or fresh) pasta until cooked, reserve 1/4 cup of cooking water and drain the pasta. Set aside.

In a large skillet over medium heat, melt the butter and add the shallots. Cook until soft, about 3 minutes.

Add the frozen veggies, cooking water, lemon zest, 1/2 tsp. salt and 1/2 tsp. pepper to the skillet. Cook partially covered until veggies are heated through, about 3 minutes.

Add the strained pasta to the skillet with the veggie mixture. Add 1/4 cup of freshly grated Parmesan and stir until combined. Divide among bowls and enjoy!