This colorful, cheesy meal celebrates healthy foods. This recipe for soft cheese-filled tortellini, garden-fresh veggies, and a creamy sauce will please the whole family on hectic weeknights or special occasions.
Ingredient
– 36 ounces cheese tortellini– 1 zucchini, chopped– 8 ounces mushrooms, sliced– 1 teaspoon minced garlic– 1 teaspoon salt– ½ teaspoon pepper– 1 cup spinach– 1 (24 ounce) jar marinara sauce– ½ cup shredded mozzarella cheese
Direction
Heat oven to 350 F.Boil a big kettle of water. Cook tortellini according package instructions. Drain and put aside.
1
Add zucchini, mushrooms, garlic, salt, and pepper to a large skillet. No need for oil or water in the skillet.
2
Sauté vegetables for 10-15 minutes to soften. Add spinach. Stir and heat until wilted.
3
Put the pasta, sauce, and cooked vegetables in a big bowl. Use a stir to mix.
4
Fill an 8x11-inch baking dish. Add shredded cheese.Bake 15-20 minutes to melt cheese.