Cheesy Tortellini With Meatballs

A quick and easy weeknight meal. Very flavorful, healthy and filling. Serve with a tossed green salad and crusty garlic bread. For a vegetarian version omit the meatballs and add some sliced zucchini or eggplant.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1 (9 ounce) package  whole wheat  cheese tortellini
• 12 -14  medium  frozen meatballs
• 2 (14 1/2ounce) cans Italian stewed tomatoes
• 1 (12 ounce) jar chili sauce
• 1⁄2 cup  pitted kalamata olive
• 1  cup  sliced mushrooms
• 1⁄4 cup  grated romano cheese
• 1⁄2 cup  crumbled feta cheese
• 1⁄2 cup  freshly shredded parmesan cheese

Directions

1. Cook tortellini in large sauce pan according to package directions.
2. Spray a medium saute pan with PAM.
3. Place meatballs in saute pan and cook over medium high heat until lightly browned. Stirring frequently.
4. Add tomatoes and chili sauce.
5. Stir and continue cooking until hot and bubbly, about 5 minutes.
6. Add olives.
7. Drain tortellini and return to pan.
8. Add meatball-tomatoe mixture to tortellini.
9. Stir and cook over medium heat until bubbly.
10. Stir in mushrooms and cook about 5 more minutes.
11. Add cheeses and stir well.
12. Continue cooking until melted through.
13. Serve warm.