Taste of Home
Tortellini Bake
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 8 servings.
One year I had so much summer squash, I was desperate for different ways to prepare it. 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
Ingredients
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1 package (10 ounces) refrigerated cheese tortellini
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1 tablespoon olive oil
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1 small zucchini, diced
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1 yellow squash, diced
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1 onion, diced
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1 sweet red pepper, diced
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1 teaspoon dried basil
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1/2 teaspoon pepper
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1/2 teaspoon salt
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1 cup shredded part-skim mozzarella cheese
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1 cup half-and-half cream
Directions
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1.
Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, yellow squash, onion, red pepper and seasonings until vegetables are crisp-tender.
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2.
Drain tortellini; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish.
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3.
Bake, uncovered, at 375° until heated through, about 20 minutes.
Nutrition Facts
3/4 cup: 219 calories, 10g fat (5g saturated fat), 38mg cholesterol, 362mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 10g protein.
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