Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 219
  • Fat:
  • 10 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 38 mg
  • Sodium:
  • 362 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 2 g
  • Protein:
  • 10 g


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Tortellini Bake

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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.

SERVINGS: 6-8

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 20 min. Bake: 20 min.

Ingredients:

  • 1 package (10 ounces) refrigerated cheese tortellini
  • 1 tablespoon olive 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.


  • Re: Tortellini Bake

    I used a can of alfredo sauce that I had on hand for this instead of the cheese and cream mixture. It was still delicious!

    Essheep
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