Tortellini with Roasted Root Vegetables

• 5 cups julienned mixed root vegetables (carrots, onions, parsnips, rutabagas and turnips)
• 1/3 cup KRAFT Classic Caesar Dressing, divided
• 2 tsp. Italian seasoning
• 1 pkg. (9 oz.) refrigerated cheese tortellini
• 1/3 cup KRAFT Grated Parmesan Cheese

1. Preheat oven to 450F.
2. Toss vegetables with 1/4 cup of the dressing and the Italian seasoning.
3. Spread evenly into lightly greased foil-lined 15x10x1-inch baking pan.
4. Bake 20 to 30 min.
5. or until vegetables are crisp-tender.
6. Meanwhile, cook tortellini as directed on package.
7. Drain tortellini; place in large bowl.
8. Add vegetables, cheese and remaining dressing; toss lightly.

mixed root, kraft classic caesar dressing, italian seasoning, parmesan cheese

Taken from www.kraftrecipes.com/recipes/tortellini-roasted-root-vegetables-90969.aspx (may not work)