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Tortellini Bake Recipe

Photo by: Taste of Home

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At this time of year, I like to look ahead to gardening season. Summer in New Hampshire brings plenty of fresh zucchini and squash...one year I had so much that I was searching for different ways to prepare it, and that's when I came up with this recipe. Serve it as a side dish or on its own as a light meal.

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6-8 Servings
Prep: 20 min. Bake: 20 min.

Ingredients

1 package (10 ounces) refrigerated cheese tortellini
1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
1 small zucchini, diced
1 yellow squash, diced
1 onions, diced
1 sweet red pepper, diced
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup half-and-half cream

Directions

Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, squash, onion, red pepper and spices until vegetables are crisp-tender.
Drain tortellini and rinse in hot water; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish.
Bake, uncovered, at 375° for 20 minutes or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 219 calories, 10 g fat (5 g saturated fat), 38 mg cholesterol, 362 mg sodium, 22 g carbohydrate, 2 g fiber, 10 g protein.

Tortellini Bake published in Country Extra March 1993, p51

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio