Vegetable and Tortellini Bake

2 tbsp olive oil
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 sweet potatoes, diced
3 cloves garlic, minced
1/3 C vegetable broth
1 tbsp flour
2 cans cream of mushroom soup
1 tsp ground pepper
1 C milk
1 C frozen corn
1 C frozen peas
1 package of cheese tortellini






1. Preheat oven to 350
2. In a large skillet, add olive oil, onion, peppers, sweet potato and garlic. Saute for 8-10 minutes on medium until potatoes are soft.
3. In a large pot, cook tortellini according to package directions
4. Add corn and peas to the potato, onion mixture
5. Cook for 3 minutes and transfer to a large mixing bowl
6. Add pasta to the vegetable mixture
7. Deglaze the skillet with the vegetable broth
8. Reduce heat to low and add milk, slowly whisk in flour
9. Once mixture thinkens, add soup and mix together well
10. Pour soup over pasta and vegetables and mix well
11. Place in a 9x13 pan, cover with foil, cook for 25 minutes
12. Let stand for 5 minutes and top with shredded parmesan


To Freeze:
1. Follow steps 2-10
2. Place pasta in a freezer safe casserole dish and freeze
3. When you are ready to make, thaw completely and bake for 25 minutes at 350

(inspired by Fall Tortellini Bake, by Chelsea's Messy Apron)