Ingredients:

2 packages (9 oz each) refrigerated cheese-filled tortellini

1 medium zucchini, cut into 1/2-inch slices

1 medium carrot, thinly sliced

1 tablespoon butter

1 tablespoon finely chopped garlic

1 package (8 oz) sliced fresh mushrooms (about 3 cups)

1 tablespoon all-purpose flour

½ teaspoon salt

½ teaspoon pepper

1 1/3 cups vegetable broth

1 package (8 oz) cream cheese, cut into cubes

1 cup quartered cherry tomatoes

½ cup chopped red bell pepper

3 tablespoons chopped fresh basil leaves

1 cup shredded Italian cheese blend (4 oz)

Directions:

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook tortellini as directed on package, adding zucchini and carrot during last minute of cooking time; drain.

2. Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Cook garlic and mushrooms in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Sprinkle with flour, salt and pepper; cook and stir 1 minute. Gradually add broth, stirring constantly until sauce thickens slightly. Add cream cheese; cook and stir until melted. Stir in tomatoes, bell pepper and basil.

3. Place tortellini mixture in baking dish. Top with mushroom-cheese sauce. Sprinkle with cheese. Cover; bake 30 minutes. Uncover; bake 10 minutes longer or until bubbly.

Bon Appetit!