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Tortellini-Vegetable Bake
This recipe contains cream cheese, milk, butter, fresh sugar snap peas, grated parmesan cheese and more.
8 Servings
- 30 min -
bhg.com
Servings:
8
| Calories:
159
| Total Fat:
12g
| Chol:
39mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
12g
18 %
Sat Fat
7g
35 %
Total Carb
8g
3 %
Fiber
1g
4 %
Sugars
5g
---
Cholesterol
39mg
13 %
Sodium
342mg
14 %
Protein
5g
10 %
Calories:
60% Cream cheese
21% Others combined
9% Milk
8% Butter
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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. Info not found for
1 items
in the list.
Incomplete info for :
Refrigerated cheese tortellini
Ingredients
2 9 ounce packages refrigerated cheese tortellini
1 1/2 cups fresh sugar snap peas, trimmed and halved crosswise
1/2 cup thinly sliced carrot (1 medium)
1 tablespoon butter
1 cup sliced fresh mushrooms
1/3 cup vegetable broth
2 teaspoons all-purpose flour
1 1/2 teaspoons dried oregano , crushed
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 cup milk
1 8 ounce package cream cheese, cubed and softened
1 tablespoon lemon juice
1 cup quartered cherry tomatoes
1/2 cup coarsely chopped red or green sweet pepper (1 small)
2 tablespoons grated Parmesan cheese
Directions :
View recipe
directions
on bhg.com
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Tortellini-Vegetable Bake
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