Tortellini Bake
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
Reviews
This was a delicious casserole. It was easy, flavourful and colourful. I made the freeze option for my first attempt at this and it worked great. I made it just as it says and I will be making it again for sure. I put it in a 9 x9 dish and added a little more mozzarella cheese about 10 minutes before it was finished baking. I think that 6 servings was a bit more realistic.
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.
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.
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!
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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!
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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!