I just started a new job a few weeks ago, and it's made it kind of hard to cook like I used to. On top of that, we've had baseball and soccer games 6 out of 7 days for the past month or two, so I've been doing very little cooking at all, other than sandwiches and frozen pizzas. Anything that's easy to grab on the way out the door, basically. Our one day a week with nothing to do is Wednesday, so that's typically gotten to be my cooking day. This was the first time I've done a new recipe in a while, though.
So it could have been our extreme excitement at having a real home-cooked meal again, but we all absolutely loved this one. Tortellini is one of my favorite foods in the world anyway, as is pizza. I was fairly certain this one would be a winner for me, lol. It seriously was great, though. I used chicken and herbs tortellini, along with mushrooms and black olives. The recipe doesn't say where to add the garlic powder, so I just left it out. I honestly don't know why you would need it anyway. The sauce has plenty of flavor in it already. We'll definitely have this one again. And soon! :-)
TORTELLINI PIZZA BAKE
(luckymommyto2boys ~ Amy ~ What'sCookingInTheBurbs)
Cal 401, Carbs 50.1, Fat 12.6, Fiber 6, Protein 22.8
1 pkg refrigerated tortellini
1 jar pasta sauce
1 1/4 cups reduced fat mozzarella cheese
1/8 cup grated Parmesan cheese
2 oz. sliced pepperoni
1 tsp. garlic powder
any other additional toppings of your choice (olives, mushrooms, green peppers, onions - anything!)
Cook tortellini to al dente. Drain and set aside.
Spread a small amount of pasta sauce in the bottom of a casserole dish. Evenly spread half of the cooked tortellini along the bottom of the dish. Spread half of the pasta sauce on top of the tortellini and evenly sprinkle on half the Parmesan cheese. Top with some of the pepperoni and mozzarella cheese. Repeat.
Bake at 400 for 12-15 minutes or until cheese is lightly browned and bubbly. Enjoy!
*luckymommy/Amy's notes: I added mushrooms and olives and left out the garlic powder.