BAKED TORTELLINI WITH VEGETABLES RECIPES

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TORTELLINI BAKE RECIPE: HOW TO MAKE IT



Tortellini Bake Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 219 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 362mg sodium, CarbohydrateContent 22g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

TORTELLINI WITH FRESH VEGETABLES RECIPE - BETTYCROCKER.COM



Tortellini with Fresh Vegetables Recipe - BettyCrocker.com image

Toss together quick-cooking pasta, bell pepper, tomato and zucchini for an Italian-seasoned meatless meal.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 7

1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt

Steps:

  • Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
  • Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
  • Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
  • Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

Nutrition Facts : Calories 180 , CarbohydrateContent 20 g, CholesterolContent 60 mg, FatContent 2 , FiberContent 3 g, ProteinContent 8 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 250 mg

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TORTELLINI BAKE RECIPE: HOW TO MAKE IT
tortellini bake recipe: how to make it image
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
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Side Dishes
Calories 219 calories per serving
  • 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°.
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