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Tortellini-Vegetable Bake

This recipe contains cream cheese, milk, butter, fresh sugar snap peas, grated parmesan cheese and more.
8 Servings - 30 min - bhg.com
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Servings:8  | Calories:159 | Total Fat:12g  | Chol:39mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 7g
35 %
Total Carb 8g
3 %
Fiber 1g
4 %
Sugars 5g
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Cholesterol 39mg
13 %
Sodium 342mg
14 %
Protein 5g
10 %
Calories:
60% Cream cheese
21% Others combined
9% Milk
8% Butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Refrigerated cheese tortellini

Ingredients

2 9 ounce packages refrigerated cheese tortellini
1 1/2 cups fresh sugar snap peas, trimmed and halved crosswise
1/2 cup thinly sliced carrot (1 medium)
1 tablespoon butter
1 cup sliced fresh mushrooms
1/3 cup vegetable broth
2 teaspoons all-purpose flour
1 1/2 teaspoons dried oregano , crushed
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 cup milk
1 8 ounce package cream cheese, cubed and softened
1 tablespoon lemon juice
1 cup quartered cherry tomatoes
1/2 cup coarsely chopped red or green sweet pepper (1 small)
2 tablespoons grated Parmesan cheese

Directions : View recipe directions on bhg.com
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