Tortellini and Vegetable Dinner

• 2 medium potatoes
• 1 lb frozen mixed vegetables
• 1 lb cheese tortellini
• 14 cup margarine
• 14 cup all-purpose flour
• 2 cups milk
• 12 teaspoon salt
• pepper
• basil
• oregano
• 796 ml canned tomatoes, drained and pureed
• 500 ml lowfat mozzarella cheese, grated
• 50 ml parmesan cheese

1. Preheat oven to 350F
2. Peel potatoes and cut into 2.5 cm (1 inch) cubes.
3. Place in a large pot of boiling water and cook for 5 minutes.
4. Add tortellini and cook 5 minutes more.
5. Add vegetables and cook for 5 minutes more.
6. Drain.
7. Meanwhile, heat margarine in pan until melted.
8. Stir in flour, salt, pepper, basil and oregano.
9. Slowly add milk and cook until thickened.
10. Layer 1/2 tortellini mixture, white sauce, mozzarella cheese and tomatoes in large casserole dish.
11. Repeat layers and top with Parmesan cheese.
12. Heat in 350F oven for about 30 minutes or until bubbling.

potatoes, mixed vegetables, tortellini, margarine, flour, milk, salt, pepper, basil, oregano, tomatoes, parmesan cheese

Taken from www.food.com/recipe/tortellini-and-vegetable-dinner-202604 (may not work)