Reviewed: Sep. 21, 2011

Loved it. I didn't have any fresh tortellini, so I used dried and it tasted great. Also, I couldn't find light cream at the store and used buttermilk. Because they were in the fridge, I sprinkled some cherry tomatoes in; they added a nice touch, though it would have still been delicious without.

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Reviewer:

Tori

Reviewed: Aug. 20, 2011

Nice way to use summer vegetables. I may shred some chicken in it next time to have a more hearty main dish.

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Reviewer:

Michelle

Cooking Level: Expert

Reviewed: Feb. 21, 2011

I made a few changes, but this is excellent! My son thinks everything should have meat, so I browned 1/2lb. bulk Italian sausage. I also added 3 cloves of minced garlic, sprinkled a little dry parsley and oregano and used about 3/4 c. mozzarella and 1/4 c. parmesan cheese. I didn't have light cream, so I used 3/4 c. fat free half and half. I sprinkled about 2 Tbsp. Panko Bread crumbs mixed with some parmesan on top. Very yummy!

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Reviewer:

Karen49

Reviewed: Nov. 15, 2010

I used this recipe as a jumping off point. I used fresh homemade pasta instead of the tortellini and used about 3/4 cup plain yogurt instead of the cream because that's what I had on hand. I also threw in some carrots because I had some that needed to be used. The end result was a pleasantly tangy, light pasta dish.

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Reviewer:

Kaylala0426

Reviewed: Aug. 25, 2010

Gets better each time I make it. I, who am not a veggie person, like it more each time and my boyfriend who loves all veggies eats it all in 2 days.

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Reviewer:

jfenton

Reviewed: Aug. 11, 2010

Good! We couldn't get enough of it! I added mushrooms, which we love.

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Reviewer:

EMMAJEAN43

Cooking Level: Intermediate

Home Town: Hermon, Maine, USA

Living In: Beaver Falls, Pennsylvania, USA

Reviewed: Aug. 8, 2010

Made this for a bachelorette party dinner & it got rave reviews. Several people asked for the recipe. I added a few additional spices, garlic powder, and a little crushed red pepper. I found that after baking, giving it a little stir made the sauce seem thicker since it mixed more with the cheese. Great flavor, and I love the summer veggies.

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Reviewer:

phlip

Reviewed: Jul. 7, 2010

This came together really fast & was really easy-- although I'm only giving it 4 stars 'cause I ended up changing it quite a bit. I used 3 med. zucchini & added garlic & parsley to the veg. while cooking them. I also used a "family" sized pkg of tortellini (20 oz). Once the zucch. & tortellini were cooked, I mixed them with a sm. carton of ricotta cheese, a splash of half-&-half, and shredded parm. Baked it all in an 11x13 pan sprayed with cooking spray. Served it with crusty bread-- Next time I think I'll also serve a nice, tomato-y salad with it, too! Family enjoyed and have agreed this is a "keeper."

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Reviewer:

tessdb

Reviewed: Jun. 12, 2010

Great dish. I'm always looking for new ways to cook up some veggies, and we'll definitely save this for another time!! On it's own, its a little bland, next time I think I'll sautee up some garlic with the vegetables, but overall its a really nice dish.

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Reviewer:

Chrissy

Reviewed: Feb. 6, 2010

I have a very finicky 3 year old who refuses to eat vegetables but loves pasta. So I decided to try the IDEA of this recipe with a lot of changes using certain ingredients at hand. This is going to sound like I made a completely different dish but I followed the directions the same. I give this recipe 5 stars simply because of its versatility in using whatever ingredients you have at hand. First, I didn't have light cream or mozzarella, and so I substituted the sauce with with regular Prego speghetti sauce (major change). Didn't have onions, zucchini, or fresh squash so I used frozen chopped broccoli and frozen cooked squash (pureed) instead. Sauteed all frozen veggies + red bell pepper in olive oil, added the Prego sauce + salt + pepper + fresh basil. To top it off, I used 2 cups of shredded Mexican blend cheese, baked it in the oven as directed until the cheese melted. It turned out amazing and my 3 year old LOVES it. So parents, if you have finicky kids, here's what I learned - frozen cooked squash not only thickened the sauce but sweetened it (AND you can't tell it's vegetables!) It was delicious!

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