Tortellini Bake with Rose Sauce

I do love a good pasta dish.  I love a pasta dish even more when it is super easy and completely fuss free.  This tortellini bake is all that and more.  A whole lot of cheese (always a hit with my crowd) and a delightful lightened up rose sauce (a combination of red and white sauces) make a truly delightful dish.  Served with a simple spinach salad and a wedge of garlic toast and you have a fabulous meal.

Tortellini Bake with Rose Sauce
An Amy Original inspired by Real Mom Kitchen

20 oz refrigerated tortellini
1 tbsp olive oil
1 (24 oz) jar of spaghetti sauce
3 oz 1/3 less fat cream cheese, softened
1/3 cup skim milk
1 cup grated parmesan cheese, divided
½ tsp garlic powder
½ tsp dried basil
½ tsp dried oregano
1 cup mozzarella cheese

Preheat oven to 350 degrees F.  Spray a large rectangular casserole dish with non stick spray.

Bring a large pot of water to a boil.  Add the tortellini and cook for 3 minutes (pasta will continue cooking in the oven)

Meanwhile, stir together the spaghetti sauce, cream cheese, skim milk, ½ cup parmesan cheese, garlic powder, basil, and oregano.

Drain the pasta.  Place in a large bowl and drizzle with olive oil.  Stir in the sauce mixture until combined. 

Pour the pasta mixture into the prepared casserole dish.  Sprinkle the mixture with the mozzarella cheese and the remaining ½ cup parmesan cheese.  Bake for 25 minutes or until the cheese is melted and beginning to brown.

Serves 4-6