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Brightly colored roasted bell peppers and spaghetti sauce are paired with cheese-stuffed tortellini, baked up for a quick and filling dinner.
Cut peppers into quarters (or smaller) and place on a cookie sheet.
Broil about 6-8 minutes until roasted, then rotate peppers and broil again, continuing until all sides are well-roasted.
[Alternatively, you can grill these peppers to reduce the heating up of your kitchen in the summer months.]
Meanwhile, cook tortellini according to package directions.
Then, place roasted peppers in a large bowl and combine with sugar and salt. Toss to coat.
Cover the bottom of a 9×13 glass baking dish with 1 C spaghetti sauce.
Layer with cooked tortellini, pepper mix, spaghetti sauce and top with cheese.
Cover with tinfoil and bake at 350 for 15 minutes.
Then, uncover and bake 15-20 minutes longer, or until heated through. At this point, you can top with additional shredded cheese, if desired.
Serves 6-8 people.
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