Ingredients
1
tablespoon vegetable oil
1
package (8 oz) sliced mushrooms
1
medium red bell pepper, chopped (1 cup)
1
package (20 oz) refrigerated cheese tortellini
1
jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1
package (5 oz) pepperoni minis
2
cups shredded mozzarella cheese (8 oz)
Preparation
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch skillet, heat oil over medium-high heat. Add mushrooms and bell pepper; cook 4 to 5 minutes, stirring frequently, until mushrooms are tender. Remove from heat; stir in tortellini, pasta sauce and pepperoni; mix well. Spoon mixture into baking dish.
Spray one side of sheet of foil with cooking spray; cover baking dish, sprayed side down. Bake 20 minutes. Remove foil; sprinkle casserole with cheese, and replace foil. Bake 27 to 32 minutes or until bubbly around edges and hot in center.
