1. Preheat oven to 375°. Spray 2-quart baking dish with cooking spray.
2. In large saucepot, cook tortellini as label directs, cooking 2 minutes less than directed; drain.
3. In same saucepot, melt butter over medium heat. Add garlic; cook and stir 30 seconds. Add flour; cook and whisk constantly 1 minute. Add milk; cook and whisk constantly 2 minutes or until thickened. Whisk in cheeses until incorporated; fold in peas, pumpkin, sage and tortellini. Transfer tortellini mixture to prepared dish.
4. Bake 20 minutes; sprinkle with walnuts and bake 5 minutes or until walnuts are toasted. Let stand 10 minutes.
- 17 g Fat
- 60 mg Cholesterol
- 488 mg Sodium
- 46 g Carbohydrates
- 5 g Fiber
- 8 g Sugars
- 14 g Protein
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Nutritional Information
- 17 g Fat
- 60 mg Cholesterol
- 488 mg Sodium
- 46 g Carbohydrates
- 5 g Fiber
- 8 g Sugars
- 14 g Protein
Directions
1. Preheat oven to 375°. Spray 2-quart baking dish with cooking spray.
2. In large saucepot, cook tortellini as label directs, cooking 2 minutes less than directed; drain.
3. In same saucepot, melt butter over medium heat. Add garlic; cook and stir 30 seconds. Add flour; cook and whisk constantly 1 minute. Add milk; cook and whisk constantly 2 minutes or until thickened. Whisk in cheeses until incorporated; fold in peas, pumpkin, sage and tortellini. Transfer tortellini mixture to prepared dish.
4. Bake 20 minutes; sprinkle with walnuts and bake 5 minutes or until walnuts are toasted. Let stand 10 minutes.