Vegetarian Tortellini Bake Vegetarian Tortellini Bake

Photographe : Shutterstock

Caramilizing onions takes some time but the resulting flavour is worth the investment. The sour cream sauce is as quick as can be.

  • Portion size 4 servings
  • Credits : ©



In bowl, stir together sour cream, 1/2 cup (125 mL of the stock and 2 tbsp (25 mL) of the flour. Set aside. In large nonstick skillet, heat oil over medium-high heat; cook onions and mushrooms, stirring often, for 10 to 15 minutes or until browned.

Sprinkle onion mixture with remaining flour; cook, stirring, for 1 minute. Add remaining stock, dill and pepper; bring to boil. Reduce heat to medium-low and cook, stirring often, for 5 minutes. Stir in sour cream mixture; cook, stirring, for 5 minutes or until thickened.

Meanwhile, in large pot of boiling salted water, cook tortellini for 10 minutes. Add broccoli florets; cook for 2 minutes or until tender but firm. Drain and return to pot. Toss with sauce and transfer to 8-cup (2 L) shallow casserole or 8-inch (2 L) square baking dish. Stir cheese with bread crumbs; sprinkle over pasta mixture. Bake in 375°F (190°C) oven for 20 minutes or until bubbly.


Nutritional facts <b>Per serving:</b> about

  • Sodium 87 mg
  • Protein 25 g
  • Calories 537.0
  • Total fat 15 g
  • Cholesterol 1025 mg
  • Saturated fat 7 g
  • Total carbohydrate 76 g


  • Iron 24.0
  • Folate 21.0
  • Calcium 36.0
  • Vitamin A 12.0
  • Vitamin C 35.0
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Vegetarian Recipes

Vegetarian Tortellini Bake