Ratatouille Tortellini Bake
photo by JelliCelli
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 5 garlic cloves, minced
- 1 vidalia onion, chopped
- 473.18 ml eggplants, peeled and diced
- 236.59 ml zucchini, sliced thin
- 236.59 ml yellow squash, sliced thin
- 1 green bell pepper, chopped
- 907.18 g fresh tomatoes, diced
- 14.79 ml dried basil
- 14.79 ml dried parsley
- 2.46 ml kosher salt (to taste)
- fresh ground black pepper, to taste
- 226.79 g cheese tortellini
- 236.59 ml shredded mozzarella cheese
- 236.59 ml parmesan cheese, freshly grated to garnish
directions
- Preheat oven to 350; spray 9"x13" pan with cooking spray and set aside.
- Meanwhile, bring pot of water to boil for tortellini.
- 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.
- 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.
- Cook tortellini according to package directions; drain.
- Spread cooked tortellini in bottom of prepared pan; spoon hot vegetables over tortellini and sprinkle with Mozzarella cheese.
- Bake in 350 degree oven for about 20 minutes, or until hot and cheese has melted.
- Serve with freshly grated Parmesan Cheese.
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RECIPE SUBMITTED BY
Bev I Am
United States
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