CK x Livwell Creamy Tuscan Vegetable and Fontina Tortellini Pasta Bake

Creamy, decadent tortellini pasta bake, perfect for a quick lunch or indulgent dinner the whole family will love. 

 

 

INGREDIENTS

 

1 each Family size package of fresh cheese tortellini

1-2 jars Livwell Creamy Tuscan Vegetable & Herb pasta sauce

1 each small eggplant

3 each Roma tomato-seeded

1/2 red onion

1 small pepper

1 small zucchini

1 small summer squash

2-3 Tablespoons of Olive oil

1 teaspoon granulated garlic

1 teaspoon onion powder

1 teaspoon dried basil

1 teaspoon dried parsley

salt and pepper to taste

1/3 cup fontina shredded

1/3 cup mozzarella shredded

1/4 cup grated parmesan

1/4 cup fresh basil chopped

 

 

DIRECTIONS:

 

Preheat oven to 350.

 

Combine fontina and mozzarella in a bowl together.

 

Boil tortellini as directed on the package. Drain and toss with 1 tablespoon of oil to prevent sticking and let sit.

 

Medium dice all vegetables and combine with 2 tablespoons of oil, garlic, onion, dried basil, parsley, salt and pepper.

Lay in a single layer on a baking sheet lined with parchment paper. Bake for approx. 12-15 mins or until soft and has a bit of a golden color.

 

In a bowl combine tortellini, vegetables and Livwell Creamy Tuscan Vegetable & Herb pasta sauce. Mix well and season with salt and pepper to taste.

 

Place into a baking dish. Top with cheese mixture and parmesan.

 

Bake 20-25 minutes until the cheese is golden brown and bubbling. Garnish with chopped basil.