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    You are in: Home / Recipes / Tomato and Cheese Baked Belly Buttons (Tortellini) Recipe
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    Tomato and Cheese Baked Belly Buttons (Tortellini)

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    • on March 28, 2011

      This was really good! DS gobbled it up like a champ, despite his usual dislike of squash. I'd venture to say he never knew it was there! For the adults, the veggies lent a nice sweetness to the sauce. I used portabello and ricotta stuffed pasta I had on hand instead of tortellini, which sort of lost the belly button idea but oh well! I also lightened it up a bit by only using chunks of fresh mozzarella scattered over the top instead of both ricotta and pizza cheese. If you have oven-safe pans this can be pretty close to a one-dish recipe; I made my sauce in a cast iron skillet and thought "why not?" and just mixed in the pasta, threw on the cheese, and chucked the whole thing in the oven! Thanks for posting, Dreamer--I know I will make this again! Made for PRMR.

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    Nutritional Facts for Tomato and Cheese Baked Belly Buttons (Tortellini)

    Serving Size: 1 (251 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 527.0
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 5.7 g
    Cholesterol 55.0 mg
    Sodium 1300.7 mg
    Total Carbohydrate 78.7 g
    Dietary Fiber 6.6 g
    Sugars 13.9 g
    Protein 19.7 g

    The following items or measurements are not included:

    pizza cheese

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