Tortellini and Garden Vegetable Bake

Garden Vegetable Tortellini Bake

Date: March 20th, 2013


Modifications: We don’t like mushrooms, so I omitted those. I added more carrots, and used frozen peas instead of snap peas. We bought chicken, but on that night I didn’t feel like going through that extra step of cooking it, so I just didn’t use it and we felt it was plenty filling. We didn’t have parmesan.

Time to table: About 30 minutes prep, 30 minutes baking time.

Servings: 6 adults

Ben: Love

Erin: Like+

Annie: Like

Luke: Dislike

Notes: I saw this mentioned on a blog recently and figured we needed some new recipes to try so I gave it a shot. I did like it quite a bit, and I really don’t think it would need chicken at all. Annie ate this but only the requisite amount of bites so she could leave the table. Luke would not put a single bite in his mouth because he’s a lunatic sometimes. Ben says he liked this a lot more than he thought he would. I did find it a little weird to have basically a cheese sauce coating cheeses tortellini but I got over it. It was slightly rich but with all the vegetables in the dish, it worked well.

Garden Vegetable Tortellini Bake

This entry was posted in cheese, cream cheese, green pepper, one dish meal, parmesan, peas, tomatoes, vegetarian. Bookmark the permalink.

One Response to Tortellini and Garden Vegetable Bake

  1. Pingback: Chicken and Rice – We got fed

Comments are closed.