Ratatouille Tortellini Bake

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  • Yield: 2022 g
  • Serving: 6
  • Prep time: 20 m
  • Cook time: 40 m
  • Ready in: 60 m
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I love this simple and fresh recipe. You can use canned diced tomatoes, but I suggest using your fresh garden tomatoes to send your flavor sensations over the top!

Ingredients

Nutrients

Calories
321.2
Calories from Fat
130 g
Total Fat
14.5 g
Saturated Fat
7.1 g
Cholesterol
45.3 mg
Sodium
764.8 mg
Total Carbohydrate
31.3 g
Dietary Fiber
4.8 g
Sugars
7.7 g
Protein
18.4 g

Step by step method

  • Step 1

    Preheat oven to 350; spray 9"x13" pan with cooking spray and set aside.

  • Step 2

    Meanwhile, bring pot of water to boil for tortellini.

  • Step 3

    Over medium heat, heat olive oil in a large skillet; add eggplant,onion and garlic and cook, stirring, until vegetables have softened; about 7 minutes.

  • Step 4

    Add zucchini, yellow squash, bell pepper, tomatoes, basil, parsley, salt and freshly ground black pepper. Bring to a boil stirring frequently as not to allow to stick to pan; reduce heat to medium-low and simmer about 20 minutes, or until vegetables are tender.

  • Step 5

    Cook tortellini according to package directions; drain.

  • Step 6

    Spread cooked tortellini in bottom of prepared pan; spoon hot vegetables over tortellini and sprinkle with Mozzarella cheese.

  • Step 7

    Bake in 350 degree oven for about 20 minutes, or until hot and cheese has melted.

  • Step 8

    Serve with freshly grated Parmesan Cheese.

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