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Just 4 simple ingredients (plus water) and absolutely NO prep time at all to make CHEESE TORTELLINI BAKE with CREAMY MUSHROOM SAUCE. It's important to use fresh tortellini for this though, since you don't want to pre-cook the tortellini ~ just dump everything into a bowl to mix it together ~ then put it into a large casserole dish and pop it into the oven. Since I used a spinach & cheese tortellini, it was a vegetarian dinner too ~ lightened up because I used fat-free cream of mushroom soup and plain unsweetened almond milk (30 calories per cup).
CHEESE TORTELLINI BAKE with CREAMY MUSHROOM SAUCE
1 pkg. (about 20 oz.) FRESH, refrigerated tortellini
1 can cream of mushroom soup (I used fat-free)
1 can-ful milk (any type ~ any % fat you want)
1 can-ful water
about 1 cup grated or shredded fresh mozzarella or Italian blend cheese
Optional: 1 TB fresh parsley, chopped (not as important if your tortellini is white & green {spinach} like mine was, but you want the color if yours is all white)
***
Preheat your oven to 350. Spray a 2-1/2 to 3 qt. casserole dish with non-stick cooking spray.
Whisk together the soup, water and milk in a large bowl. Then add the uncooked tortellini, cheese and parsley (if using). Mix together with a wooden spoon; and then put it into the casserole dish. (It will look watery, but the tortellini needs the liquid to cook in. It will thicken up when the cheese melts and as the tortellini absorbs the liquid.) Cook COVERED for about 30 minutes. Then take the cover off (push down any tortellini that are sticking up out of the liquid) and cook for another 5-10 minutes. Let it rest about 5 minutes before serving.
Serves 3-4 (depends how hungry you are, and what you serve with it)
CHEESE TORTELLINI BAKE with CREAMY MUSHROOM SAUCE
1 pkg. (about 20 oz.) FRESH, refrigerated tortellini
1 can cream of mushroom soup (I used fat-free)
1 can-ful milk (any type ~ any % fat you want)
1 can-ful water
about 1 cup grated or shredded fresh mozzarella or Italian blend cheese
Optional: 1 TB fresh parsley, chopped (not as important if your tortellini is white & green {spinach} like mine was, but you want the color if yours is all white)
***
Preheat your oven to 350. Spray a 2-1/2 to 3 qt. casserole dish with non-stick cooking spray.
Whisk together the soup, water and milk in a large bowl. Then add the uncooked tortellini, cheese and parsley (if using). Mix together with a wooden spoon; and then put it into the casserole dish. (It will look watery, but the tortellini needs the liquid to cook in. It will thicken up when the cheese melts and as the tortellini absorbs the liquid.) Cook COVERED for about 30 minutes. Then take the cover off (push down any tortellini that are sticking up out of the liquid) and cook for another 5-10 minutes. Let it rest about 5 minutes before serving.
Serves 3-4 (depends how hungry you are, and what you serve with it)
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