Cheesy Vegetarian Tortellini Casserole

• 20 oz Buitoni Three Cheese Tortellini

• 2 zucchini, cut into 1/2″ slices

• 2 large carrots, very thinly sliced

• 1 Tb unsalted butter

• 4 cloves minced garlic

• 1 package sliced mushrooms

• 2 Tb flour

• 1/2 t salt

• 1/2 t black pepper

• 11/3 c vegetable broth

• 8 oz Philadelphia cream cheese, cut into cubes

• 1 cup chopped tomatoes

• 1 red bell pepper, chopped

• 3 Tb fresh chopped basil

• 1 c shredded Italian cheese
  

Preheat oven to 375.

Pam a 9×13 baking dish.

Cook tortellini according to package directions. Add zucchini and carrot to boiling water with tortellini during the last 2 minutes of cooking time. Drain. Set aside.

In a large nonstick saucepan, melt the butter over medium high heat. Cook mushrooms 6 minutes. Add garlic and cook 30 seconds.

Sprinkle with flour, salt and pepper and cook while stirring 1 minute. Gradually add broth and whisk out any lumps. Stir constantly until broth thickens.

Add cream cheese, stir until melted. Stir in tomatoes, bell pepper and basil.

Place tortellini mixture in your baking dish.

Pour mushroom cheese sauce over the entire thing.

Top evenly with the shredded Italian cheese.

Cover with foil and bake 30 minutes then uncover and bake 10 minutes.