Oooh had some tonight!!

Spinach & ricotta tortellini:

2 zuccs
couple of mushrooms
1 red capsicum
500g tomato pasta sauce
3 spring onions
olive oil
pack of spinach & ricotta tortellini (500g one)

- Heat olive oil in frypan, add chopped zuc, mush & cap and cook until tender (about 20 min for me) with lid on. Add pasta sauce.
- Cook tortellini and reserve 1/2 cup of water.
- Add 1/2 cup of reserved water to frypan, along with tortellini and spring onion.
- Place in ovenproof dish and sprinkle with cheese.
- Cook for 20min on 180 or until cheese is browned.
- Serve with garlic bread.

Yummo!