Baked Tortellini with Zucchini and Carrots

recipe

Yield:

4 servings (serving size: 1/4 casserole)

Recipe from

Oxmoor House

Recipe Time

Prep: 22 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 349
Fat 11.0 g
Satfat 5.6 g
Protein 18.2 g
Carbohydrate 43.9 g
Cholesterol 37 mg
Iron 2.1 mg
Sodium 723 mg
Caloriesfromfat 29 %
Fiber 4.7 g
Calcium 426 mg

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

Preparation

Preheat oven to 375°.

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.

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.

Note:

Oxmoor House Healthy Eating Collection

January 2003
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