“Eating Clean on the Cheap” – Baked Tortellini with Summer Squash

Baked Tortellini with Summer Squash

While these cheese-stuffed tortellini are fairly high in calories, mixing them with in-season vegetables makes this dish a healthy indulgence.

  • 2 Tablespoons olive oil
  • 2 cups Gia Russa tomato sauce*
  • 1/4 cup reduced fat cream cheese
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh oregeano
  • 2 pkgs Buitoni whole wheat tortellini*
  • 1 cup Kraft shredded mozzarella cheese*
  • 1/4 cup grated Parmesan cheese
  • 1 cup onion, chopped
  • 2 garlic cloves, chopped
  • 1 small zucchini*, cut into bite sized pieces
  • 1 small yellow squash*, cut into bite sized pieces
  • 8 oz sliced mushrooms*

Preheat the oven to 350 degrees F. Lightly spray an 8 by 8 pan with olive oil.

In a saute pan, heat oil over medium heat. Add onion, garlic, and the rest of the veggies. Cook 5-7 minutes or until tender.

In a medium bowl, mix the sauce, parsley, and oregano. Cook the tortellini about 2 minutes less than the package directions. Drain. Add the tortellini back to pot and gently stir in cream cheese until melted. Pour tomato sauce and veggies  into the tortellini and mix. Transfer the tortellini mixture to the baking pan. Top the mixture with the shredded mozzarella and sprinkle with Parmesan. Spray lightly with olive oil. Cover and bake for about 20 minutes. Remove cover and cook another 10 minutes until the sauce bubbles and the cheeses on top brown and melt. Garnish with fresh herbs.

*On sale at Publix

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