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Tortellini and Asparagus (or your favorite green veggie)

Dinner is served: Tortellini with asparagus.
Dinner is served: Tortellini with asparagus.

This is easy and a great way to slide a green vegetable into a meal.  I love tortellini! You can find some tasty prepared Tortellini in the grocery store, which will save you loads of time from making it from scratch (yes, I have!).

Some of the ingredients you will need for tortellini and asparagus.
Some of the ingredients you will need for tortellini and asparagus.

You will need:

Asparagus, cleaned with woody part of stems removed, cut into 2-3 inch pieces.  Fresh broccoli, spinach or green beans would work here as well.

1/4 cup Roasted Red pepper, cut into small pieces

Spaghetti sauce, I used Raos Vodka Sauce

Tortellini, your preferred brand and flavor

1/2 cup grated cheese, either Parmesean, Regeano or Fontina

About a tablespoon of fresh basil, chiffonade

Follow the package directions to prepare the tortellini.

Meanwhile, cook the green vegetable.  I steamed the asparagus I was using in a double boiler.  Microwaving in a small amount of water in a lidded casserole dish would work also.

Put asparagus in the bottom of the casserole dish.
Put asparagus in the bottom of the casserole dish.

Place the vegetable in the bottom of a heat proof casserole dish. Add the roasted red pepper.

Next goes the roasted red peppers.
Next goes the roasted red peppers.
Then dollop a bit of the spaghetti sauce over the veggies.
Then dollop a bit of the spaghetti sauce over the veggies.
Then add the tortellini and spaghetti sauce...enough to cover the tortellini.
Then add the tortellini and spaghetti sauce…enough to cover the tortellini.

Next, layer a bit of the spaghetti sauce.  Follow this with the cooked and drained tortellini.  Then cover the entire top layer with spaghetti sauce.  Make sure none of the pasta is showing through or it will dry out while being heated in the oven.  If you can see the pasta, you will probably want to cover the casserole dish with foil.

Heat in a 350 degree oven for about 30 minutes, or until heated through.  Remove from the oven and cover with the grated cheese.  Put back in oven, uncovered, for 5 minutes in order to melt the cheese.

Add the cheese, baking to melt. Then adorn with fresh basil chiffonade.
Add the cheese, baking to melt. Then adorn with fresh basil chiffonade.

After the cheese has melted and you have removed the dish from the oven, sprinkle the basil over the top.  Serve while the casserole is still hot.  Delish!

Note:  Add other cooked fresh vegetables that your family enjoys, like onions, black olives, sun dried tomatoes, capers, mushrooms, zucchini, and yellow squash.



This post first appeared on At Home With Kayla Price, please read the originial post: here

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Tortellini and Asparagus (or your favorite green veggie)

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