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Tortellini Bake

SUBMITTED BY: Donald Roberts

"At this time of year, 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."

RECIPE RATING:

Read Reviews (5)

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (9 ounce) package refrigerated cheese tortellini
1 tablespoon olive oil
1 small zucchini, diced
1 yellow squash, diced
1 onion, diced
1 red bell pepper, diced
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded mozzarella cheese
1 cup light cream

DIRECTIONS

Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, squash, onion, red pepper and spices until vegetables are crisp-tender. Drain tortellini and rinse in hot water; combine with vegetables mixture, mozzarella and cream in a 1-1/2-qt. baking dish. Bake, uncovered, at 375 degrees F for 20 minutes or until heated through.

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REVIEWS

Reviewed on Jan. 6, 2008 by Collette

this was a good starter recipe. i added orageno, garlic, and green peppers to the veggies and... MORE

Reviewed on Nov. 27, 2007 by DARCYMAE

everyone claimed they really liked it but no one ate the leftovers. MORE

Reviewed on Sep. 21, 2007 by NNARROW

It is a fairly easy recipe and I added some shredded chicken breast and used twice as much of... MORE

Reviewed on Jul. 3, 2007 by Teri

This recipe was good, but I think I will make some changes next time. Perhaps some white wine... MORE

Reviewed on Feb. 27, 2007 by julene

This was a great way to use leftover tortellini! It was easy and fast to prepare and it was a... MORE