Baked Tortellini With Zucchini And Carrots – a delicious recipe with Cooking spray, olive oil, zucchini, carrot, tomato, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 375u00b0.
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 375u00b0 for 15 minutes. Uncover and sprinkle with cheese. Bake, uncovered, an additional 15 minutes or until bubbly and browned.
250
kcal
Calories
14
g
Fat
14
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Cooking spray, 1 teaspoon olive oil, 1 pound zucchini (about 2), cut into 1/2-inch cubes, 3/4 cup chopped carrot, and more.
Yes, Baked Tortellini With Zucchini And Carrots falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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