Directions:
- In large pot of boiling water, cook tortellini until tender but still firm (about 8 min).
- Reserve 1/2 cup of the cooking water, drain tortellini and return to pot.
- In large nonstick skillet, heat oil over medium heat and cook zucchini, carrot, red pepper, oregano and basil, stirring constantly, for 8 minutes or until vegetables are softened.
- Pour in pasta sauce and reserved cooking water and bring to a boil.
- Pour over tortellini and stir well to combine.
- Scrape tortellini mixture into a 10 cup greased casserole dish.
- Dollop the ricotta over tortellini by the tablespoon (if using).
- Sprinkle with pizza cheese.
- Cover and bake in 375F oven for 25 minutes or until cheese is melted and tortellini are hot.
- Sprinkle with parsley or basil if using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.49 Kcal (1070 kJ) | ||
| Calories from fat | 105.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.73g | 18% | |
|---|---|---|---|
| Cholesterol | 27.29mg | 9% | |
| Sodium | 433.53mg | 18% | |
| Potassium | 317.21mg | 7% | |
| Total Carbs | 25.59g | 9% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 10.34g | 21% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 176.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 140.34 Kcal (588 kJ) | ||
| Calories from fat | 58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 18% | |
|---|---|---|---|
| Cholesterol | 14.99mg | 9% | |
| Sodium | 238.14mg | 18% | |
| Potassium | 174.24mg | 7% | |
| Total Carbs | 14.06g | 9% | |
| Sugars | 3.07g | 22% | |
| Dietary Fiber | 1.22g | 9% | |
| Protein | 5.68g | 21% | |
| Vitamin C | 7.8mg | 24% | |
| Iron | 1mg | 10% | |
| Calcium | 96.9mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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