CREAMY TORTELLINI VEGETABLE BAKE

A creamy tortellini bake filled with summer veggies! This bake is sure to be a crowd pleaser!

Author: Chelsea

Ingredients

• 1 package (19 ounces) package frozen cheese-filled tortellini
• 2 tablespoons olive oil

Veggies:

• 1 cup sugar snap peas
• 1 cup carrot (~1 medium sized)
• 1 cup mushrooms
• 3/4 cup sweet bell peppers (2 small sized)
• 1 cup summer squash
• 1 cup cherry tomatoes
• 1 can (15 ounces) corn

Creamy base:

• 1 and 1/2 tablespoons unsalted butter
• 1 and 1/2 tablespoons white flour
• 1/3 cup vegetable stock or broth
• 1 cup milk (I used 1%)
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1 teaspoon dried basil
• 1 package (8 ounces) full fat cream cheese

Top it off:

• 1/4 cup freshly-grated mozzarella cheese
• 3-4 tablespoons freshly-grated Parmesan cheese

Instructions

1. Preheat the oven to 350 degrees F. Generously grease a 9 x 13 casserole dish and set aside.
2. Visit chelseasmessyapron.com for full instructions.

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