Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.

Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!).

In oven-ready tray, combine cream sauce base, cream cheese, basil paste, Italian Seasoning, garlic powder, salt, and pepper. Add tortelloni in a single layer. Top evenly with mushrooms. (For 4 servings, evenly divide ingredients between two trays.) TIP: It’s OK to have small clumps of cream cheese in the sauce; it’ll all mix together at the end!

Tightly cover tray with a double layer of aluminum foil. Bake on middle rack (be sure your oven has preheated!) until mushrooms and pasta are cooked through and sauce has thickened, 30-35 minutes (35-40 minutes for 4 servings). (For 4, bake two trays side by side on middle rack.)

Remove tray from oven; let cool at least 3 minutes, then carefully remove foil and stir to combine. Stir in water 1 TBSP at a time until sauce reaches desired consistency.

Allow to cool for at least 3 minutes, then carefully remove foil from tray and stir to combine. Stir in water 1 TBSP at a time until sauce reaches desired consistency.

While pasta cools, in a large bowl, toss mixed greens with balsamic dressing. Top with almonds.

Divide pasta bake between plates. Serve with salad on the side.