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Recipe Summary

prep:
22 mins
cook:
30 mins
total:
52 mins
Yield:
4 servings (serving size: 1/4 casserole)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

349 calories; fat 11g; saturated fat 5.6g; protein 18.2g; carbohydrates 43.9g; cholesterol 37mg; iron 2.1mg; sodium 723mg; calories from fat 29%; fiber 4.7g; calcium 426mg.
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