Veggie Tortellini Bake

The original recipe is from Aunty Janet Mathieson in Edmonton.  This is a true winner  

arrange the onion, zucchini & cauliflower in layers on the bottom of the casserole dish

and I am doing my prep of this casserole a day ahead and keeping in the fridge. When I get home I will pre heat my oven and bake it for approximately 50-60 minutes. Serve with a salad or garlic bread if desired.

Yield 6

Ingredients:

1/2 onion – sliced

1 zucchini – sliced 

1 1/2  cups cauliflower florets

350g  package stuffed tortellini of choice ( I am using a cheese tortellini)

2 cups pasta sauce – diluted with 1/2 cup of cold water so it is runny

1 ½ cups grated cheese ( I am using a four cheese Italiano grated cheese)

Cook Tortellini in salted boiling water for 3 minutes so as to not overcook. Avoid overcooking or the tortellini will be mushy.
Spray the casserole dish with a cooking spray first.

Wash zucchini and slice thin.
Peel onion & cut onion in thin slices.

Cut up washed cauliflower into smaller florets.
Add onion, zucchini & cauliflower to the bottom of a baking dish.
Add semi cooked tortellini.
Cover with diluted pasta sauce & water.

Top with grated cheese.
Bake in a 375 degree oven for 50-60 minutes until bubbling.

Leftovers...this casserole keeps really well in the fridge after cooking and can be divided up into plastic containers to freeze for your prep-ahead-lunches. Thaw at work and reheat. It is amazing but the flavor just keeps getting better and better.