Main dishes

Tortellini with Roasted Root Vegetables

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Tortellini with Roasted Root Vegetables recipe

photo by:kraft

time

prep:

20 min

total:

50 min

servings

total:

8 servings, 1 cup each

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What You Need

cups julienned mixed root vegetables (carrots, onions, parsnips, rutabagas and turnips)

1/3

cup KRAFT Classic Caesar Dressing, divided

tsp. Italian seasoning

pkg. (9 oz.) refrigerated cheese tortellini

1/3

cup KRAFT Grated Parmesan Cheese

Make It

PREHEAT oven to 450°F. Toss vegetables with 1/4 cup of the dressing and the Italian seasoning. Spread evenly into lightly greased foil-lined 15x10x1-inch baking pan.

BAKE 20 to 30 min. or until vegetables are crisp-tender. Meanwhile, cook tortellini as directed on package.

DRAIN tortellini; place in large bowl. Add vegetables, cheese and remaining dressing; toss lightly.

Kraft Kitchens Tips

Creative Leftovers

Lining the baking pan with lightly greased foil helps to prevent the vegetables from sticking to the pan, making cleanup a snap!

Substitute

Prepare as directed, using your favorite variety of tortellini.

How to Julienne Foods

The term "julienne" is a French cooking term that means to cut food (usually vegetables) into thin uniform matchsticks. First, cut the food into slices, then stack the slices and cut into 1/8- to 1/4-inch-wide strips.