Lil’ Italy by Misty Wells

Ingredients:

1 pkg. (9 oz.) refrigerated three-cheese tortellini

1 pkg. (9 oz.) refrigerated spinach-cheese tortellini (usually found by the salsa)

1 lb. lean ground beef

Optional for you meat lovers like myself: ½ Italian Sausage

1 red or green pepper, chopped

½ red onion chopped

1 jar (24oz.) Tomato and Basil Sauce combined with diced black/green olives

4 cups of low moisture part-skim mozzarella shredded cheese

1 pkg. (3 ½ oz. sliced pepperoni

Directions:

1. Preheat oven to 350. Coat 3-quart rectangular baking dish with nonstick cooking spray. Set aside.

2. In large saucepan cook tortellini together according to package direction, rinse with cold water, drain and set.

3. Meanwhile, in large skillet cook beef, bell pepper, and onion until beef is brown. Drain fat.

4. In medium bowl, stir together sauce and olives, if using. Spread one-third of the sauce mixture in prepared dish. Top with drained tortellini. Sprinkle with 2 cups of the cheese. Layer pepperoni atop cheese. Top with beef mixture. Top with remaining sauce mixture. Sprinkle with remaining cheese. Bake, uncovered, for 30 minutes to 25 minutes or until heated through. Serves 10