Tomato and Cheese Baked Belly Buttons (Tortellini)

• 1 (500 g) package cheese tortellini, fresh
• 2 teaspoons extra virgin olive oil
• 1 small zucchini, grated
• 1 small carrot, grated
• 12 red pepper, finely chopped
• 2 teaspoons dried oregano
• 12 teaspoon dried basil
• 2 cups pasta sauce (tomato basil flavor or your favourite)
• 1 cup ricotta cheese, fresh (optional)
• 1 cup pizza cheese, shredded
• fresh parsley (optional) or fresh basil, chopped (optional)

1. In large pot of boiling water, cook tortellini until tender but still firm (about 8 min).
2. Reserve 1/2 cup of the cooking water, drain tortellini and return to pot.
3. In large nonstick skillet, heat oil over medium heat and cook zucchini, carrot, red pepper, oregano and basil, stirring constantly, for 8 minutes or until vegetables are softened.
4. Pour in pasta sauce and reserved cooking water and bring to a boil.
5. Pour over tortellini and stir well to combine.
6. Scrape tortellini mixture into a 10 cup greased casserole dish.
7. Dollop the ricotta over tortellini by the tablespoon (if using).
8. Sprinkle with pizza cheese.
9. Cover and bake in 375F oven for 25 minutes or until cheese is melted and tortellini are hot.
10. Sprinkle with parsley or basil if using.

cheese tortellini, extra virgin olive oil, zucchini, carrot, red pepper, oregano, basil, pasta sauce, ricotta cheese, pizza cheese, parsley

Taken from www.food.com/recipe/tomato-and-cheese-baked-belly-buttons-tortellini-412865 (may not work)