Baked Tortellini with Veggies

It takes just 25 minutes to prep this hearty casserole packed with veggies and plenty of melty cheese!

Preheat oven to 400 degrees Fahreheit. Coat 12-inch nonstick skillet with cooking spray; heat over medium heat. Add pepper, onion and corn; cook, stirring occasionally, until pepper is softened, about 10 minutes. Add marinara sauce and diced tomatoes with their liquid; cook, stirring occasionally, until heated through, about 5 minutes. Remove from heat.
Place tortellini in 13-inch x 9-inch baking dish; stir in sauce mixture. Cover with foil. Bake 25 minutes or until pasta is just tender. Remove foil; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with basil and parsley.
Per serving: Cal.: 679 Pro.: 31 g. Fat: 22 g. (11 g. saturated). Chol.: 88 mg. Carbs.: 92 g. Sod.: 1,919 mg. Fiber: 8 g. Sugar: 15 g.

Source

1 green pepper cut into 1/2-inch pieces

1 small onion chopped

1 c. frozen corn thawed

1 can diced tomatoes with green chilies

1 package refrigerated cheese tortellini

4 oz. Monterey Jack cheese sliced

1 tbsp. chopped fresh basil

1 tbsp. chopped fresh parsley

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