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Tortellini Casserole

This tasty tortellini and vegetable pasta will please any crowd. Use frozen chopped vegetables instead of fresh to make it easier.

  Makes 5 servings, about 1 1/4 cups each
  Prep Time: 25 minutes
  Total Time: 25 minutes
  Ease of Preparation: Easy
 1 14-ounce can vegetable broth or reduced-sodium chicken broth
 2 tablespoons all-purpose flour
 1 tablespoon extra-virgin olive oil
 3 cloves garlic, sliced
 1 cup shredded fontina cheese or 3/4 cup shredded Parmesan cheese
 1 tablespoon chopped fresh tarragon, dill or chives or 1 teaspoon dried tarragon
 1/8 teaspoon salt
 4 cups chopped vegetables, such as broccoli, carrots and snap peas, or 16-ounce  bag frozen mixed vegetables
 1 16-ounce package frozen cheese tortellini


1. Put a large pot of water on to boil.

2. Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.

3. Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.

Nutritional Notes: per serving: 424 calories; 15 g fat (8 g sat, 4 g mono); 68 mg cholesterol; 55 g carbohydrates; 14 g protein; 5 g fiber; 566 mg sodium; 321 mg potassium.

Nutrition Bonus: Vitamin A (126% daily value), Calcium (20% dv), Vitamin C (17% dv), Folate (16% dv).