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Whole Wheat Cheese Tortelloni Rosé Casserole

Whole Wheat Cheese Tortelloni Rosé Casserole

Time Involved
< 55 min
# of Ingredients
Skill Level
2 tbsp (30mL) 
Olive oil, divided
¾ cup (175mL) 
Diced eggplant
¼ cup (50mL) 
Onion, finely diced
¾ cup (175mL) 
Diced zucchini
2 cups (500mL) 
Sliced mushrooms
1 (600mL) 
Tub OLIVIERI® Rosé Sauce
½ cup (125mL) 
Low sodium chicken broth
1 tbsp (15mL) 
Chopped fresh basil
1 (600g) 
Package OLIVIERI® NutriWise™ Whole Wheat Five Cheese Tortelloni
1 cup (250mL) 
Grated Mozzarella cheese

PREHEAT oven to 350˚F (180˚C).

HEAT olive oil in sauté pan over medium heat. Sauté eggplant, onion, zucchini and mushrooms for 3-4 minutes until lightly coloured.

ADD rosé sauce, chicken broth and chopped basil to vegetable mixture. Combine sauce mixture with uncooked tortelloni and pour into a lightly greased 8x8-inch (2 L) pan.

TOP with grated Mozzarella cheese.

BAKE covered for 30 minutes and uncovered for 10-15 minutes. Allow to sit for 5 minutes before serving.

TIP: Sprinkle eggplant with salt and allow to drain for 30 minutes to remove excess water and bitterness.

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