Tortellini Vegetable Bake

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

Preheat oven to 350 degrees F. Cook tortellini according to package directions, adding sugar snap peas and carrot for the last 1 minute of cooking; drain. In a 12-inch skillet melt butter over medium heat. Add mushrooms; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet. In a bowl combine broth, flour, oregano, garlic salt, and black pepper. whisk until well combined and smooth. Add to the same skillet; add milk. Cook and stir until thickened and bubbly. Add cream cheese; cook and stir until smooth. Remove from heat; stir in lemon juice. Stir tortellini mixture, mushrooms, tomatoes, and sweet pepper into cream cheese mixture. Spoon into an ungreased 3-quart rectangular baking dish. Bake, covered, about 30 minutes or until heated through. Sprinkle with Parmesan cheese.

Tags: tortillini, vegetables