Preheat oven to 375°. Spray 2-quart baking dish with cooking spray.
In large saucepot, cook tortellini as label directs, cooking 2 minutes less than directed; drain.
In same saucepot, melt butter over medium heat. Add garlic; cook and stir 30 seconds. Add fl our; 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. Bake 20 minutes; sprinkle with walnuts and bake 5 minutes or until walnuts are toasted. Let stand 10 minutes.
Dietitian Tip: Keep it going with fall flavors and add a side salad of mixed greens, chopped apples and extra toasted walnuts.
Ingredients
Directions
Preheat oven to 375°. Spray 2-quart baking dish with cooking spray.
In large saucepot, cook tortellini as label directs, cooking 2 minutes less than directed; drain.
In same saucepot, melt butter over medium heat. Add garlic; cook and stir 30 seconds. Add fl our; 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. Bake 20 minutes; sprinkle with walnuts and bake 5 minutes or until walnuts are toasted. Let stand 10 minutes.