Tuesday, July 20, 2010

Baked Tortellini


Baked Tortellini

2 Tbsp olive oil
1 onion, diced
1 medium zucchini, halved lengthwise and thinly sliced
1 Tbsp minced garlic
1-1/2 jars of Bertolli Vodka Sauce
(2) 9 oz. packages refrigerated tortellini
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup Italian dry bread crumbs

Preheat oven to 425 degrees.  Heal olive oil in skillet over medium-high heat and cook onion, stirring occasionally, about 4-5 minutes.  Add zucchini and cook, stirring occasionally, about 4-5 minutes.  Add garlic and cook, stirring frequently, 1 minute.  Add sauce and bring to a boil over high heat.  Reduce heat to low and simmer.  Combine sauce mixture with tortellini in casserole.  Combine mozzarella, Parmesan cheese and bread crumbs in small bowl; sprinkle over casserole.  Bake 10 minutes or until cheese is melt and sauce is bubbling.

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