Creamy Tomato Tortellini Bake!
By: Kecia’s Flavor Breakthrough!
Tonight is a night for a hearty, comforting, vegetarian dish! I want it to be cheesy and easy to make with loads of heathy vegetables snuck in! Yet flavorful enough to please everyone at the table.
Prep Time: 15 Cook Time: 40
- 2 Tbsp. Olive Oil
- 1 Bell Pepper, Chopped
- 1 Onion, Chopped
- 1 Clove Garlic, Minced
- 1 Zucchini, Chopped
- 1 Yellow Squash, Chopped
- 3 Cups of Your Favorite Marinara
- 1Cup Water
- ½ Cup Light Cream
- 2 packages refrigerator cheese tortellini
- 1 Cup Spinach, Julienned
- ½ Cup Shredded Parmesan
- 1 Cup Shredded Mozzarella
Preheat oven to 350° F
In a large pot, heat olive oil over medium high heat. Add the pepper and onion and cook until onion becomes slightly translucent.
Add the garlic, zucchini and squash. Allow to cook an additional minute.
Stir in the water and marinara. Heat through. Now stir in the cream until well blended.
Add the tortellini and stir to completely coat.
Remove from heat and add the balance of the ingredients, stir to combine completely.
Pour into a large casserole dish that has been sprayed with non-stick spray. Sprinkle with a little more cheese. Cover with foil and place in oven.
Bake for 30 minutes or until hot, bubbly and the tortellini is completely cooked through.
Let stand 5 minutes before serving.