Italian Tortellini Bake

I love dry tortellini! It keeps my diet varied and my kids happy. Even when I am cooking with food storage.

  • 1 10-oz. pkg. Cheese Tortellini, dry variety, found in pasta isle
  • 1 4-oz. cans Canned Mushroom Slices, drained
  • 1 14-oz. cans Canned Diced Tomatoes, drained
  • 1 26.5-oz. cans Spaghetti Sauce, any flavor
  • ⅓ cup Freeze Dried Green Bell Pepper Dices
  • 1 cup Freeze Dried Mozzarella Cheese
Preheat oven to 350℉. Cook Tortellini in a pot of boiling water according to package directions. Drain off water.

Meanwhile; Place Cheese in a small bowl and cover with water to hydrate completely. Drain off extra water and set aside. Place Bell Peppers in a separate bowl and cover with water to hydrate completely. Drain off extra water and place in a medium bowl. Add Mushrooms, Tomatoes, and Spaghetti Sauce.

Spread 1 cup of sauce mixture in the bottom of a 9×13 baking dish. Top with 1/2 of the cooked tortellini. Spread half of the remaining sauce on top of the Tortellini. Sprinkle 1/2 cup of Mozzarella. Top with remaining Tortellini then sauce and finally the last 1/2 cup of Mozzarella. Bake for 30-45 minutes. Serve.

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