Creamy Tortellini Vegetable Bake

INGREDIENTS

package (19 ounces) package frozen cheese-filled tortellini

2 tbsp

olive oil

1 cup

sugar snap peas

1 cup

carrot ((~1 medium sized))

1 cup

mushrooms

3/4 cup

sweet bell peppers ((2 small sized))

1 cup

summer squash

1 cup

cherry tomatoes

1 can

corn

and 1/2 tablespoons unsalted butter

and 1/2 tablespoons white flour

1/3 cup

vegetable stock or broth

1 cup

milk ((I used 1%))

1/2 tsp

garlic salt

1/2 tsp

pepper

1 tsp

dried basil

package (8 ounces) full fat cream cheese

1/4 cup

freshly-grated mozzarella cheese

3 tbsp

freshly-grated Parmesan cheese