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Categories:
refrigerated cheese tortellini olive oil zucchini yellow squash onion sweet red pepper basil pepper salt Mozzarella cheese cream
Viewed: 70 - Published at: 3 years agoIngredients
- 1 package (10 ounces) 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 shredded part-skim mozzarella cheese
- 1 cup half-and-half cream
Method
- Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, yellow squash, onion, red pepper and seasonings until vegetables are crisp-tender.
- Drain tortellini; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish.
- Bake, uncovered, at 375° until heated through, about 20 minutes.
- Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
