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Main dishes

Tortellini with Roasted Root Vegetables

Tortellini with Roasted Root Vegetables  recipe
photo by:kraft
20 min
50 min
8 servings, 1 cup each
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What You Need

cups  julienned mixed root vegetables (carrots, onions, parsnips, rutabagas and turnips)
cup  KRAFT Classic Caesar Dressing, divided
tsp.  Italian seasoning
pkg.  (9 oz.) refrigerated cheese tortellini
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!
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.
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