Tortellini Bake

Name: Tortellini Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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 shredded part-skim mozzarella cheese; 1 cup half-and-half cream

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

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 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, yellow squash, onion, red pepper and seasonings until vegetables are crisp-tender.
Drain tortellini; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish.
Bake, uncovered, at 375° until heated through, about 20 minutes.
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°.

Nutrition Facts

3/4 cup: 219 calories, 10g fat (5g saturated fat), 38mg cholesterol, 362mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 10g protein.

Originally published as Tortellini Bake in Country Extra March 1993

Reviews

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Average Rating:

geipa

Mar 10, 2019

I thought this recipe was wonderful. My family liked it and I will be making it again. Easy to put together and very tasty. Thanks for sharing.
PrplMonky5

Sep 8, 2016

We thought this was pretty good, but not amazing. I had trouble figuring out when to stop cooking the veggies so they were still a bit crisp. So in the end they were a little more crisp than I would have liked. I also feel like there was way too much pepper. And I love pepper. Next time I might try using heavy cream instead, or just using my own alfredo sauce.
Saybeebisber

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!
RiverSong

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!
Essheep

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!