Here’s a super quick and easy casserole-style dish you can make on the weekend and then divide up single-servings for lunches or dinners the following week.
1 package mushroom tortellini
1/2 cup dried mushrooms, chopped
1 can cannelini beans (or 2 c cooked white beans of any variety)
4 small tomatoes, seeded
1 head broccoli, chopped into bite-sized pieces
2 handsful frozen peas
1/2 cup cooked chicken, diced
1/2 onion, diced
4 cloves garlic, minced
1 T butter
2 T flour, sifted
2 cups milk
6 oz cheese, cubed and divided into 3oz portions (use whatever cheese variety you have on hand)
Cook tortellini according to package directions.
While pasta is cooking, reconstitute mushrooms in warm water, and saute onion and garlic in butter until lightly browned. Sift flour over onion mixture and continue to cook on low-medium heat until flour has coated onions and begins to brown. Add milk, stirring frequently until mixture begins to thicken and then add half of the cheese mixture and allow to melt and incorporate entirely while stirring to make a thick cheese sauce.
Pour beans into oiled casserole dish with vegetables and chicken. Puree tomatoes in a blender or food processor and pour over bean and vegetable mixture.
Add tortellini once cooked, pour cheese sauce overtop, and fold ingredients together.
Sprinkle remaining cheese over top, and bake 30-45 min at 375.
This will be a fairly dry casserole. If you prefer it to be more saucy, throw in a can of cream of mushroom soup, or double the sauce recipe.