- 1 package (9 ounces) refrigerated cheese tortellini
- 1 package (16 ounces) frozen California-blend vegetables, thawed
- 1/2 cup sharp cheddar or Swiss cheese spread
- 2 tablespoons milk
- 1/4 teaspoon pepper
- Cook tortellini according to package directions, adding vegetables during the last few minutes.
- Meanwhile, in a small saucepan, combine the cheese spread, milk and pepper. Cook over low heat until heated through. Drain tortellini mixture and toss with cheese sauce. Yield: 4 servings.
Originally published as Vegetable Cheese Tortellini in Taste of Home August/September 2002, p20
Reviews for Vegetable Cheese Tortellini(1)
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Reviewed Nov. 4, 2010
I had never made anything with tortellini in it before so I got online and this one caught my eye it was simple and fast my family liked it