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Tortellini Bake

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."

Rate/Review | Read Reviews (17)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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.