Creamy Tortellini Veggie Bake
 
Prep time
Cook time
Total time
 
Recipe type: Main Dishes
Ingredients
  • 1 package (20-ounce) package cheese or spinach-filled tortellini
  • 1 cup chopped bell peppers
  • 1 zucchini, sliced and cut in half
  • 2 carrots, peeled and diced
  • 1 cup frozen peas
  • 1 cup corn
  • 1 cup broccoli
  • 1 cup cherry tomatoes, cut in half
  • 4-5 cups fresh spinach or kale
  • 2 TBSP unsalted butter
  • 2 TBSP flour
  • ⅓ cup vegetable stock (or water)
  • 1 cup milk
  • 1 tsp. each: garlic powder, dried basil, dried parsley
  • ½ tsp. each: black pepper, oregano, onion powder
  • ¼ tsp. crushed red pepper flakes
  • 1 (8-ounce) package plain cream cheese
  • Shredded mozzarella or Parmesan cheese for topping
Instructions
  1. Preheat the oven to 350 F and grease a 9x13" baking dish.
  2. Wash and cut all of the veggies and set aside. If using frozen veggies (I used frozen peas, corn, and broccoli), bring out to room temperature.
  3. Fill a medium pot with water, bring to a boil, and then add the tortellini. Cook until tender or according to the package's instructions. Once cooked, drain and return the tortellini back to the pot.
  4. Heat a large skillet over medium heat and add about 2 TBSP olive oil.
  5. Sauté the peppers, carrots, and zucchini until tender. Add the frozen veggies, cook for a couple of minutes, and then add the halved tomatoes. Cook until tomatoes start to become tender, and then add the spinach and cook until wilted, about 3-4 more minutes.
  6. Once the veggies are cooked, add them to the pot with the cooked (and drained) tortellini. cherry tomatoes and can of corn.
  7. In a small pot over medium heat, melt the butter. Add the flour and start whisking immediately to prevent crumbs. Stir until a paste is made, and then slowly add the vegetable stock (or water). Stir until completely smooth, and then slowly stir in the milk.
  8. Stir for 7-8 minutes, or until sauce thickens. (If it doesn't seem to thicken on it's own, you can add a cornstarch paste to help with the process: in a separate small bowl, whisk together ½ - 1 tsp. cornstarch and 2 TBSP water. Stir until no lumps remain, and then add the mixture to the pot with the broth/milk/flour. Stir constantly until mixture begins to thicken.
  9. Add the spices to the sauce mixture and stir to combine.
  10. Once sauce has thickened, add the package of cream cheese and stir until smooth.
  11. Whisk in the flour until a paste is made. Slowly whisk in the broth and stir until completely smooth.
  12. Pour the sauce over the veggies and tortellini and then mix well.
  13. Pour the mixture into the greased 9x13" dish and then top with additional cheese (if desired).
  14. Bake for 20-25 minutes, or until cheese is bubbly.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/28/creamy-tortellini-veggie-bake/