Zutaten für Tomato And Cheese Baked Belly Buttons Tortellini
- Cheese Tortellini
- Extra Virgin Olive Oil
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 1/2 red bell pepper, diced
- Dried Oregano
- Dried Basil
- 1 (24 ounce) jar pasta sauce
- Ricotta Cheese
- 1 1/2 cups shredded pizza cheese
- Fresh Parsley
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Zubereitung von Tomato And Cheese Baked Belly Buttons Tortellini
- Bring a large pot of salted water to a boil. Add 1 lb of tortellini and cook until al dente (about 8-10 minutes), reserving 1/2 cup of pasta water before draining.
- Return the cooked tortellini to the pot.
- In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 medium zucchini (diced), 1 medium carrot (diced), 1/2 red bell pepper (diced), 1 teaspoon dried oregano, and 1 teaspoon dried basil. Cook, stirring frequently, for 8 minutes, or until vegetables are softened.
- Pour in 1 (24 ounce) jar of your favorite pasta sauce and the reserved 1/2 cup of pasta water. Bring to a simmer.
- Add the cooked tortellini to the skillet and stir gently to combine.
- Transfer the tortellini mixture to a greased 10-cup casserole dish.
- Dollop 1 cup of ricotta cheese over the tortellini using a tablespoon.
- Sprinkle 1 1/2 cups of shredded pizza cheese evenly over the ricotta.
- Cover the casserole dish and bake in a preheated 375°F (190°C) oven for 25-30 minutes, or until the cheese is melted, bubbly, and the tortellini is heated through.
- Garnish with fresh parsley or basil (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
55g
Fat
28g
Carbs
26g
