Accumulate your vegetable tortellini casserole substances
Boil pasta and saute veggies
Upload the casserole substances to a big bowl
Pour into baking dish and bake
Vegetable Tortellini Casserole Recipe
Best for busy weeknights or particular gatherings, this recipe combines cheese-filled tortellini, garden-fresh greens, and a luscious, creamy sauce.
- 36 oz cheese tortellini
- 1 zucchini, chopped
- 8 oz 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
- Preheat oven to 350 F.
- Carry a big pot of water to a boil. Upload tortellini and cook dinner consistent with bundle instructions. Drain and put aside.
- In a big skillet, upload the zucchini, mushrooms, garlic, salt, and pepper. No want to upload oil or water to the skillet. Sauté till the veggies are cooked down, about 10-Quarter-hour. Then, upload the spinach. Stir and proceed to cook dinner till wilted.
- In a big bowl, upload the cooked tortellini, sauce, and cooked veggies. Stir to mix.
- Pour into an 8×11-inch baking dish. Most sensible with shredded cheese.
- Bake for 15-20 mins, till the cheese is melted.
| Energy in line with Serving | 498 |
| Overall Fats | 14.8 g |
| Saturated Fats | 7.4 g |
| Trans Fats | 0.0 g |
| Ldl cholesterol | 69.7 mg |
| Overall Carbohydrates | 68.7 g |
| Nutritional Fiber | 4.6 g |
| Overall Sugars | 6.7 g |
| Sodium | 1,011.4 mg |
| Protein | 23.2 g |
The ideas proven is Edamam’s estimate in response to to be had substances and preparation. It must now not be regarded as an alternative to a qualified nutritionist’s recommendation.
