Ingredients
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9 ounces refrigerated cheese-filled tortellini
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1 1/2 cups milk
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2 tablespoons parmesan-romano cheese mix, grated
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1 tablespoon cornstarch
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1/4 teaspoon italian seasoning
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1/4 teaspoon garlic powder
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1/4 teaspoon salt
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1 cup cooked ham, cubed
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1 cup frozen peas, thawed
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4 1/2 ounces mushrooms, canned, sliced and drained
Instructions
- In large saucepan, cook tortellini to desired doneness as directed on package.
- Drain; rinse with hot water.
- Return to saucepan.
- Add remaining ingredients; blend well.
- Cook over medium heat until sauce is thickened and smooth, stirring constantly.