Red and White Tortellini

Easy Red and White Tortellini
**  note you can add a one pound bag of frozen fully cooked meatballs to the casserole; just bake as directed Or you could saute some onion, garlic, and bell peppers in a bit of olive oil before mixing with the tortellini and sauces **
Yield: Serves 8
Ingredients:
2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
28 oz. jar spaghetti sauce
1 cup water
12 oz. jar Alfredo four cheese sauce
1-1/2 cups shredded mozzarella cheese
Preparation:
Preheat oven to 350 degrees F. In 3 quart glass baking dish, mix tortellini, spaghetti sauce, and water. Make sure all tortellini is coated with sauce. Drop Alfredo cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender

Spinach Artichoke Tortellini

1 pkg tortellini noodles (I used cheese filled. Can be frozen or refridgerated)
2 jars (6.5 oz each) artichoke hearts
1 pkg frozen spinach-thawed and drained
1/2 cup sour cream (I use light)
1/2 cup mayo (I use light)
1 clove garlic; pressed
3/4 cup parmesan cheese

Cook tortellini noodles (boil about 9 minutes from frozen-follow directions on package) Chop artichoke hearts (I use pampered chef food chopper; faster than a knife). Mix with spinach, sour cream, mayo, garlic, and cheese. When well mixed, carefully add cooked noodles and put in casserole dish. Can be split between 2 8x8's and frozen. To bake, thaw and bake at 375 for about 25-30 minutes, uncovering for the last 5 minutes or so.