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Baked Tortellini & Vegetables

  • Author: A Foodie Affair
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 12 1x


  • 10 ounces dried cheese-filled tortellini (2½ cups) or two 9-ounce packages refrigerated tortellini
  • 2 medium carrots, thinly sliced
  • 11/2 c. sugar snap peas, halved crosswise
  • 3 Tbsp butter
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 c. sliced fresh mushrooms
  • 1 onion, finely diced
  • 1 small green sweet pepper, coarsely chopped (optional)
  • 2 cloves garlic, minced
  • 2 tsp. all-purpose flour
  • 1/3 c. chicken broth
  • 1 c. milk
  • 1 Tbsp snipped fresh oregano or 1/2 teaspoons dried oregano, crushed
  • 1 Tbsp parsley, dried
  • salt & pepper
  • 18 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
  • 1 c. halved grape tomatoes
  • 46 Tbsp grated Parmesan cheese


  1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
  2. Meanwhile, heat 1 Tbsp of the butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink, and slightly browned. Remove from skillet.
  3. Add another 2 tablespoons of butter to the empty skillet. Add diced onions and green pepper and saute until slightly soft; about 3-4 minutes. Add minced garlic and cook for another minute.
  4. Add 2 tsp flour to the onion mixture, and mix it to make a roux. Cook for 30 seconds to 1 minute to cook down flour.
  5. Add chicken broth, milk, oregano, parsley, salt and pepper to the onion mixture. Cook and stir until thickened and bubbly; add cream cheese and 2-3 Tbsp Parmesan cheese. Cook and stir until cream cheese is smooth. Remove from heat.
  6. Add pasta mixture, chicken mixture, onion mixture, Parmesan and cherry tomatoes. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.
  7. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.


You can also use this recipe with broccoli florets.