I swear, I'm not going to become one of those crazy psycho food bloggers. That's not my intent at all. Nor do I want to become one. But sharing an occasionally recipe ever now and then won't kill me either.
As I mentioned in my last blog, I'm taking the month of January on by not eating meat. So I've had to get a tad creative in my thinking for foods so that it doesn't get redundant and bland. I've seen on the Internet a few recipes involving vegetables and tortellini and they look good! Unfortunately, they seem to add in weird ingredients and of course, some sort of meat, mainly chicken. Also when I look for food, I try to cut out most forms of sodium and never add anything overly processed.
One of my main challenges this month is my husband. For anyone who knows Shaun, he is a carnivore to say the least. He's all about eating meat. So when I can get him to eat a dish entirely without meat and not complain, that's a major plus!
This recipe I just had to wing some of the quantities, so eye what you think works right.
Garden Vegetable Tortellini
1 lg package Buitoni Spinach and Ricotta, cooked
1 1/2 C fresh spinach
10 oz container Italian Herbs and Cheese cooking creme
4 - 5 C broccoli
1/2 C fresh mushrooms
1/2 green pepper
1/2 red pepper
20 - 25 grape tomatoes (this can be omitted if desired, it was an usual taste cooked to me, but someone might prefer it)
Preheat the oven to 375 degrees. Mix the spinach, broccoli, and cooking creme together in a 13x9 pan. Layer on peppers, mushrooms, and tomatoes. Top with tortellini and cover in Parmesan cheese. Bake for 20 minutes.
Enjoy! I truly loved the taste of the dish and its really easy to prepare.