Spinach Tortellini with Mushrooms

Spinach Tortellini with Mushrooms 1 pound frozen spinach tortellini, thawed 1 pound whole mushrooms 1 medium red bell pepper, chopped 1 cup frozen peas 3/4 cup shredded reduced fat mozzarella cheese 1 28 ounce jar no salt added spaghetti sauce Combine tortellini, mushrooms, pepper, peas and cheese in 2 1/2 quart casserole. Pour sauce evenly over casserole. Bake, covered, at 350F until hot, about 40 minutes. 6 servings. Nutritional Information per serving: Calories: 260, Fat: 8.7 g, Cholesterol: 4.2 g, Sodium: 390 mg, Protein: 12.6 g, Carbohydrate: 33.6 g Diabetic Exchanges: 2 Bread/Starch, 1 Meat, 1 Fat