Tuesday, March 11, 2014

TOMATO BASIL TORTELLINI BAKE

1 pkg (16-oz) frozen cheese tortellini
1 tub tomato basil cream cheese cooking cream
1 cup your favorite pasta sauce
1/4 cup water
1 red bell pepper, chopped into bite-size pieces
1 cup frozen peas
1/4 cup grated Parmesan cheese
1/2 cup Italiano-blend shredded cheese

Cook pasta as directed on package, omitting salt.

Preheat oven to 350 degrees.
Spray a 9-inch square baking dish with nonstick cooking spray; set aside.

While pasta cooks combine the cooking cream, pasta sauce, water, bell pepper, peas, and Parmesan cheese until combined.

Drain pasta and add to the sauce mixture, gently combining.

Transfer the mixture to the prepared baking dish and top with the shredded cheese.

Bake at 350 degrees until bubbly and heated through, approximately 25-30 minutes.

MAKE AHEAD NOTE:
You can make this dish ahead by covering tightly with plastic wrap and freezing for up to 3 months by wrapping tightly before baking. To bake, remove from freezer to refrigerator overnight. Remove plastic wrap and cover with foil. Bake at 350 for about 45 minutes, remove foil and bake another 10 to 15.


Note: This is a recipe I got from Kraft.





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