Create a delicious and nutritious casserole your family will love by combing Olivieri® NutriWise™ Whole Wheat Five Cheese Tortelloni with diced eggplant, zucchini and mushrooms!
|30 ml||Olive oil, divided|
|175 ml||Diced eggplant|
|50 ml||Onion, finely diced|
|175 ml||Diced zucchini|
|500 ml||Sliced mushrooms|
|600 ml||Tub OLIVIERI® Rosé Sauce|
|125 ml||Low sodium chicken broth|
|15 ml||Chopped fresh basil|
|600 g||Package OLIVIERI® NutriWise™ Whole Wheat Five Cheese Tortelloni|
|250 ml||Grated Mozzarella cheese|
PREHEAT oven to 350°F (180°C).
HEAT olive oil in sauté pan over medium heat. Sauté eggplant, onion, zucchini and mushrooms for 3-4 minutes until lightly coloured.
ADD rosé sauce, chicken broth and chopped basil to vegetable mixture. Combine sauce mixture with uncooked tortelloni and pour into a lightly greased 8x8-inch (2 L) pan.
TOP with grated Mozzarella cheese.
BAKE covered for 30 minutes and uncovered for 10-15 minutes. Allow to sit for 5 minutes before serving.
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