Three Cheese Tomato and Spinach Tortellini Mac and Cheese Made Skinny
Ingredients
- 1 (10 oz) package Buitoni Spinach & Ricotta Tortelloni, see shopping tips
- 2 tablespoons reduced-fat butter or Smart Balance Light
- ½ teaspoon dry mustard powder
- ¼ teaspoon garlic powder
- A small dash of cayenne pepper, if desired
- ⅓ cup + 1 tablespoon reduced-fat milk
- 1¼ cups part-skim ricotta cheese or reduced-fat cottage cheese
- 1 cup light shredded cheese such as Mozzarella, cheddar, or a blend of cheeses
- 1 cup tomatoes, chopped (drain any liquid)
- Salt and Black pepper, to taste
- ¼ cup light shredded cheese such as Mozzarella, cheddar, or a blend of cheeses
- 2 tablespoons Parmesan cheese, grated
Instructions
- Preheat oven to 375 degrees. Coat a 9 x 9-inch baking dish with cooking spray. Set aside.
- Cook tortellini according to package instructions. Drain. Set aside.
- To make cheese sauce: In a large nonstick pan, melt butter. Using a whisk, mix in dry mustard powder, garlic powder, and cayenne pepper, if desired. Whisk in milk, ricotta cheese, and 1 cup shredded cheese. Season to taste with a little salt and pepper.
- Using a rubber spatula so the tortellini doesn’t tear, stir in cooked tortellini and tomatoes. Mix well. Add to baking dish and spread evenly. Sprinkle with ¼ cup shredded cheese and the Parmesan cheese all over top of casserole. Bake in oven for about 15 minutes, until the cheeses are melted.
- Cool slightly and cut into 6 servings. This casserole freezes great.
Nutrition
Serving: 1sliceCalories: 289kcalCarbohydrates: 23gProtein: 20gFat: 14gSaturated Fat: 7gCholesterol: 51mgSodium: 532mgFiber: 1gSugar: 2gBlue Smart Points: 9Green Smart Points: 9Plus Points: 8