Ingredients
1 package (10 ounces) refrigerated cheese tortellini1 tablespoon olive oil1 small zucchini, diced1 yellow squash, diced1 onion, diced1 sweet red pepper, diced1 teaspoon dried basil1/2 teaspoon pepper1/2 teaspoon salt1 cup shredded part-skim mozzarella cheese1 cup half-and-half cream
Preparation
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.
