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Alea’s Tortellini Casserole

Posted By Alea On May 8, 2012 @ 5:00 pm In Pasta,Recipes,vegetarian | 13 Comments

This easy dinner recipe is an elegant version of a “dump” casserole. It is made almost entirely of items that I pulled from the freezer and dumped into a casserole dish while still frozen. Then I topped everything with a quick and easy vegetarian gravy before baking.

I am cleaning out our freezer in preparation for a move, so my goal was to use as many frozen items as possible. However, you can substitute fresh vegetables for any of the frozen items. In addition to the frozen tortellini, I added frozen cherry tomatoes (yes, you really can freeze cherry tomatoes [3]!), frozen green beans, frozen carrots, and frozen bell peppers [4]. At the very end, I topped the casserole with a little frozen cheese. So I made a nice dent in my freezer while creating an effortless dinner.

Some of the cherry tomatoes split open while baking, adding their flavor to the gravy. If you would like a stronger tomato flavor, use 1 3/4 cups diced tomatoes [5]. If you use canned tomatoes, be sure to drain them so they don’t make the casserole too soupy.

Alea’s Tortellini Casserole

Yield – 6 servings

Preparation Time – 10 minutes

Cooking Time – 40 minutes

Ingredients

  • 16 oz. package frozen cheese tortellini
  • 2 cups cherry tomatoes
  • 1 1/2 cups frozen green beans
  • 1 cup thinly sliced carrots
  • 3 green onions, thinly sliced
  • 1/4 cup diced bell pepper
  • 1/4 cup Parmesan cheese

Vegetarian Gravy Ingredients:

  • 1 3/4 cups vegetable broth (how to make vegetable broth from scratch [6])
  • 2 tablespoons corn starch
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon garlic powder

 

Directions

  • Preheat oven to 350 degrees.
  • Place the frozen tortellini and vegetables in a 13 x 9 pan.
  • Add all of the gravy ingredients to a small pan. Whisk ingredients until they are blended. Cook over a medium-high flame and stir occasionally, until it reaches a boil. Lower flame, stir frequently, and simmer for 2 -3 minutes until it thickens.
  • Pour the gravy over the tortellini and vegetables. Stir to coat.
  • Place foil over the pan and bake at 350 for 30 minutes. Stir halfway through baking time.
  • Remove foil, sprinkle with cheese, and bake for 10 more minutes.

I served the tortellini casserole with a garden salad.


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[1] right into your inbox: http://www.5dollardinners.com/contact/get-emails

[2] get meal plans delivered to you each week: http://www.5dollarmealplan.com

[3] freeze cherry tomatoes: http://premeditatedleftovers.com/freezing-cherry-tomatoes/

[4] frozen bell peppers: http://premeditatedleftovers.com/minimizing-food-waste-by-freezing-and-frugal-glass-storage/

[5] diced tomatoes: http://premeditatedleftovers.com/frugal-diced-tomatoes-without-the-can-or-bpa/

[6] how to make vegetable broth from scratch: http://premeditatedleftovers.com/how-to-make-vegetable-broth-in-a-slow-cooker/

[7] Add this recipe to ZipList!: http://www.5dollardinners.comjavascript:void(0);

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