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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

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

Directions

  • 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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