Baked Tortellini with Zucchini and Carrots

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.