Baked Tortellini with Zucchini and Carrots

Yield: 4 servings (serving size: 1/4 casserole)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 349
  • Fat: 11.0g
  • Saturated fat: 5.6g
  • Protein: 18.2g
  • Carbohydrate: 43.9g
  • Cholesterol: 37mg
  • Iron: 2.1mg
  • Sodium: 723mg
  • Calories from fat: 29%
  • Fiber: 4.7g
  • Calcium: 426mg

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

  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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