I'm a little late with my Meatless Monday post, but I'm entering this recipe in the Barilla Italy trip contest and the deadline is today. So, here it is, my meatless Barilla Tortellini recipe.
1 Bag of Cheese & Spinach Barilla Tortellini
1 Bag of Roasted Garlic Barilla Sauce
2 Zucchini chopped into bite-size pieces
1 Carton of Baby Bella Mushrooms chopped into bite-size pieces
2 Cups shredded Fresh Mozzarella Cheese
1/4 Cup grated Parmesan Cheese
1 Tablespoon Extra Olive Oil
Salt & Pepper to taste
Cook tortellini according to package directions, while that is cooking begin on sauce.
In a heavy bottom, oven-proof pot, saute zucchini and mushrooms in olive oil until tender. You can deglaze the pan with a little red wine or water at this point if you like. Otherwise, add Barilla sauce and bring to a simmer. Once pasta is cooked, drain and add to sauce. Remove from heat, add salt & pepper to taste, stir to combine all ingredients well. Then top with cheeses and put under broiler in the oven until cheese is melted and golden brown.