tortellini and vegetable dinner

2 medium potatoes
500g (1/2 kg.) Western Family Garden Mix Frozen Vegetables
350g (1 pkg.) Western Classics Rainbow Cheese Tortellini
50 mL (1/4 c.) Western Family Margarine
50 mL (1/4 c.) Western Family All-Purpose Flour
500 mL (2 c.) milk
2 mL (1/2 tsp.) Western Family Salt
2 mL each (1/2 tsp. each) pepper, basil and oregano
796 mL (28 oz.) Western Family Tomatoes, drained and pureed
500 mL (2 c.) Low Fat Mozzarella Cheese, grated
50 mL (1/4 c.) Western Family Parmesan Cheese

1. Preheat oven to 350°F.  Peel potatoes and cut into 2.5 cm (1 inch) cubes. Place in a large pot of boiling water and cook for 5 minutes. Add tortellini and cook 5 minutes more. Add vegetables and cook for 5 minutes more. Drain.

2. Meanwhile, heat margarine in pan until melted. Stir in flour, salt, pepper, basil and oregano. Slowly add milk and cook until thickened.

3. Layer 1/2 tortellini mixture, white sauce, mozzarella cheese and tomatoes in large casserole dish. Repeat layers and top with Parmesan cheese. Heat in 350°F oven for about 30 minutes or until bubbling.

Serve with crusty rolls. Makes 4 to 6 servings.

Nutritional analysis per serving: No of Servings: 6
Cal: 541kcal; Fat: 21g; Carbohydrate: 62g; Fiber: 7g; Protein: 29g