Veggies aren’t everyone’s favorite, but can’t we all agree that they taste so much better when they’re fresh from the garden?! We think so. Veggie-Fresh Tortellini Bake showcases some of the best and freshest veggies and then takes them one step further by adding tender, cheesy tortellini. Of course, there is melty cheese and some herbs too, to make sure you start craving your veggies on the regular. Veggie-Fresh Tortellini Bake is perfect next to some juicy, grilled chicken or your go-to pork chop recipe. Whatever you choose, you can rest easy knowing you’ve eaten some (pretty yummy) veggies today!
Ingredients
- 1 (10-ounce) package refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 small zucchini, diced
- 1 yellow squash, diced
- 1 onion, diced
- 1 sweet red pepper, diced
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup part-skim mozzarella cheese, shredded
- 1 cup half-and-half cream
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a large pot of salted boiling water, cook the tortellini according to the package directions.
Step 3 –While the tortellini cooks, in a skillet over medium heat, add the oil, the zucchini, the yellow squash, the onion, the red pepper, the basil, the pepper, and the salt and cook until the veggies are crisp-tender, about 5-7 minutes.
Step 4 –Drain the tortellini and return it to the pot.
Step 5 –Add the veggie mixture, the mozzarella, and the cream to the tortellini, stir to combine, and transfer the mixture into a 1 1/2-quart baking dish.
Step 6 –Bake the casserole, uncovered, until it is heated through, about 20 minutes.
Step 7 –Serve.
