Baked Tortellini with Zucchini and Carrots |
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Prep Time: 22 Minutes Cook Time: 30 Minutes |
Ready In: 52 Minutes Servings: 4 |
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Ingredients:
cooking spray |
1 teaspoon olive oil |
1 pound zucchini (about 2), cut into 1/2-inch cubes |
3/4 cup chopped carrot |
1 (9-ounce) refrigerated package 3-cheese tortellini |
2 cups tomato and basil pasta sauce |
1 cup (4 ounces) pre-shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 375°.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and carrot: cook, stirring occasionally, 13 minutes or until lightly browned. Remove from heat.
3. Cook tortellini according to package directions, omitting salt and fat. Drain, reserving 1/2 cup cooking liquid. Add pasta sauce and reserved 1/2 cup cooking liquid to zucchini mixture; stir well. Spread 1/2 cup pasta sauce mixture in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spoon tortellini over top, and cover with remaining pasta sauce mixture. Cover and bake at 375° for 15 minutes. Uncover and sprinkle with cheese. Bake, uncovered, an additional 15 minutes or until bubbly and browned.
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