Ingredients
Method
1.Cook the tortellini in a large saucepan of boiling salted water according to the manufacturer’s instructions; drain, reserving ½ cup of the cooking liquid.
2.Meanwhile, preheat the oven to moderately hot (200°C). Heat the oil in a large frying pan, add the mushrooms, zucchini and capsicum and cook, stirring, until the vegetables are tender.
3.Add the pasta sauce and reserved cooking liquid to the pan with the tortellini and cook, stirring, until combined; stir through onions and parsley.
4.Place the tortellini mixture into a large (12-cup capacity), oiled ovenproof dish and top with the cheese. Bake for about 20 minutes or until browned lightly.
This recipe can be made several hours before baking. If you wish, any flavoured filled pasta, such as agnolotti, ravioli or fagottini, can be substituted for the tortellini. You can use a variety of vegetables, such as eggplant, fennel, peas or broccoli.
Note
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