Tortellini Bake

• 1 package (10 ounces) refrigerated cheese tortellini
• 1 tablespoon olive oil
• 1 small zucchini, diced
• 1 yellow squash, diced
• 1 onion, diced
• 1 sweet red pepper, diced
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup shredded part-skim mozzarella cheese
• 1 cup half-and-half cream

1. Cook tortellini according to package directions. Meanwhile, heat oil in a skillet; cook zucchini, yellow squash, onion, red pepper and seasonings until vegetables are crisp-tender.
2. Drain tortellini; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish.
3. Bake, uncovered, at 375u0b0 until heated through, about 20 minutes.
4. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

refrigerated cheese tortellini, olive oil, zucchini, yellow squash, onion, sweet red pepper, basil, pepper, salt, mozzarella cheese, cream

Taken from www.tasteofhome.com/recipes/tortellini-bake/ (may not work)