Roasted veggie baked tortellini

Hi friends!

Sorry for the lackage in the blogging department. Andrew and I went to my hometown to hang out with my cousin/wife/baby. We had a wonderful day.

Today started out on the right foot. I fuelled up for my run with a delicious breakfast:

Greek yogurt, honey, and some granola.

My running pal Crys and hit the street for a solid run. We didn’t have any technology to determine how far we went, but we ran for almost an hour and a half.

After a couple hours at the dog park, I spent some time in the kitchen.

Dinner was quite splendid. I invented a pasta bake that was spot on.

I’m calling it: Roasted veggie baked tortellini.

I basically chopped up whatever was in my fridge strategically selected which veggies to use in this recipe. I chopped up zucchini, mushrooms, broccoli, peppers, onion and roasted them on the BBQ for about 25 mins. Brought them, and let them cool.

Cooked up some cheese tortellini.

Roasted some gahhhhlic

And concocted a cheese mixture to hold it all together. Chopped spinach, one container of FF cottage cheese, 1/2 cup shredded old cheddar, and 3 cloves roasted garlic. In an ideal world I would have added an egg, but I was out. I decided to add some chia seeds to help “firm it up”

After the tortellini was cooked, I rinsed it and tossed it in the cheese mixture. I added the roasted veggies to a jar of sauce, and topped the tortellini/cheese mixture with the sauce. Added some more old cheddar and popped it in the over for 30 mins at 400.

This couldn’t have turned out better.

Because tortellini is pretty dense in calories, I had one cup of pasta and bulked up my meal with a ton of salad and a homemade Pioneer Woman buttermilk biscuit. What a delicious Sunday night dinner!

Its 7:38pm, and I think Andrew and I might go snuggle in bed for the rest of the night. The days of our fleece sheets are getting numbered, and there really isn’t a better feeling than a nice cozy bed combined with the man I love dearly.