Tortellini Bake Recipe
Tortellini Bake Recipe photo by Taste of Home

Tortellini Bake Recipe

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In late winter, 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.—Donald Roberts, Amherst, New Hampshire
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6-8 servings

Ingredients

  • 1 package (10 ounces) refrigerated cheese tortellini
  • 1 tablespoon olive oil
  • 1 small zucchini, diced
  • 1 yellow squash, diced
  • 1 onion, 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

Nutritional Facts

1 each: 219 calories, 10g fat (5g saturated fat), 38mg cholesterol, 362mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 10g protein

Directions

  1. Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, squash, onion, red pepper and seasonings until vegetables are crisp-tender.
  2. Drain tortellini and rinse in hot water; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish.
  3. Bake, uncovered, at 375° for 20 minutes or until heated through.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 6-8 servings.
Originally published as Tortellini Bake in Country Extra March 1993, p51

Reviews for Tortellini Bake

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
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3 Star
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MY REVIEW
Reviewed Sep. 19, 2012

"I have been making this recipe for quite a while now and love the flavor every time. I follow the recipe line by line with the exception of substituting 1 Tbsp. fresh basil in place of the dry basil. Yummy!"

MY REVIEW
Reviewed Jul. 11, 2011

"I made this recipe using 2 yellow squash, a green pepper, and red onion. I also used a pre-made Alfredo sauce. The family loved it as did I. I am trying to increase the amount of veggies we eat, and this recipe is great for that!"

MY REVIEW
Reviewed Aug. 17, 2008

"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!"

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