Baked Tortellini with Zucchini and Carrots

Ingredients

• 0.8 cup carrots chopped
• 1 teaspoon olive oil 
• 4 ounces pre-shredded part-skim mozzarella cheese 
• 9 ounce cheese tortellini refrigerated
• 2 cups tomato and basil pasta sauce 
• 1 pound zucchini cut into 1/2-inch cubes ( 2)

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 37
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add zucchini and carrot: cook, stirring occasionally, 13 minutes or until lightly browned.
4. Remove from heat.
5. Cook tortellini according to package directions, omitting salt and fat.
6. Drain, reserving 1/2 cup cooking liquid.
7. Add pasta sauce and reserved 1/2 cup cooking liquid to zucchini mixture; stir well.
8. Spread 1/2 cup pasta sauce mixture in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spoon tortellini over top, and cover with remaining pasta sauce mixture. Cover and bake at 375 for 15 minutes. Uncover and sprinkle with cheese.
9. Bake, uncovered, an additional 15 minutes or until bubbly and browned.