Baked Tortellini With Zucchini And Carrots

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Oxmoor House


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Cooking spray

1 teaspoon olive oil

1 pound zucchini (about 2), cut into 1/2-inch cubes

3/4 cup chopped carrot

1 (9-ounce) refrigerated package 3-cheese tortellini

2 cups tomato and basil pasta sauce

1 cup (4 ounces) pre-shredded part-skim mozzarella cheese

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