Tomato And Cheese Baked Belly Buttons (tortellini)

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 (500 g) package cheese tortellini, fresh
• 2 teaspoons extra virgin olive oil
• 1 small zucchini, grated
• 1 small carrot, grated
• 1/2 red pepper, finely chopped
• 2 teaspoons dried oregano
• 1/2 teaspoon dried basil
• 2 cups pasta sauce (tomato basil flavor or your favourite)
• 1 cup ricotta cheese, fresh (optional)
• 1 cup pizza cheese, shredded
• fresh parsley (optional) or fresh basil, chopped (optional)

Recipe

• 1 in large pot of boiling water, cook tortellini until tender but still firm (about 8 min).
• 2 reserve 1/2 cup of the cooking water, drain tortellini and return to pot.
• 3 in large nonstick skillet, heat oil over medium heat and cook zucchini, carrot, red pepper, oregano and basil, stirring constantly, for 8 minutes or until vegetables are softened.
• 4 pour in pasta sauce and reserved cooking water and bring to a boil.
• 5 pour over tortellini and stir well to combine.
• 6 scrape tortellini mixture into a 10 cup greased casserole dish.
• 7 dollop the ricotta over tortellini by the tablespoon (if using).
• 8 sprinkle with pizza cheese.
• 9 cover and bake in 375f oven for 25 minutes or until cheese is melted and tortellini are hot.
• 10 sprinkle with parsley or basil if using.