Prosciutto, Red Pepper & Mushroom Tortellini

First of all, I never said “Happy New Year!”  Better late than never, right?  Well, 2012 is going to be an absolutely fantastic year!  It’s the year one of my best friends is getting married ANDDD it’s the year that I am getting married to the love of my life πŸ™‚

To start off an amazing year, a couple of my best friends from South Carolina and their boyfriends came to bring in the new year with us!  Since a few flutes of champagne and maybe more than a few glasses of bourbon gingers were to be had, we decided to carb up and make a delicious pasta dish before we began our adventures for the night.  Although, not the lightest/healthiest recipe I’ve made, it is still a nice little treat and quick to make!

Prosciutto, Red Pepper, & Mushroom Tortellini
20 oz. Buitoni Mixed Cheese Tortellini
1 small jar light alfredo sauce
Β½ cup skim milk
8 oz. prosciutto, chopped

8 oz. baby bella mushrooms, sliced
1 medium red pepper, chopped
2 cups part skim mozzarella cheese
Cooking spray

Heat oven to 350 degrees.  Using a large pot, bring water to a boil and add entire package of tortellini.  Once cooked through (about 10 minutes), drain and return to pot.  Add Β½ cup of milk and entire jar of alfredo sauce.  Mix well.

Combine tortellini with prosciutto, mushrooms, and red pepper.  Lightly spray a 13″ x 9″ cooking dish.  Pour the tortellini mixture in and spread evenly over dish.  Sprinkle the 2 cups of mozzarella over the top.  Cover with aluminum foil and bake for 25-30 minutes or until edges are a bit crispy and cheese is melted.  See, easy as that!