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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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    8 servings


  • 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


  • 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.

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  • knollbrookcook
    Aug 31, 2020

    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.

  • 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!

  • kra50
    May 2, 2012

    No comment left

  • 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!

  • gurlst4r
    Aug 11, 2010

    No comment left

  • Neishatipon
    Mar 30, 2010

    No comment left

  • shelbyamay
    Aug 23, 2009

    No comment left

  • 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!