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This was a very nice meal that was both colorful and tasty. To add to the confetti motif, I used tri-color tortellini. I loved all the fresh vegetables, which made it seem guilt-free. I followed the directions as posted, adding one 5.5 oz. can of V-8 juice, which was perfect. After I added the tortellini, parmesan, and mozzarella, I transferred everything to a 13x0-inch baking pan and topped it with remaining mozzarella. It took about 30 minutes to cook. Thanks for sharing this lovely recipe. Made for Fall PAC 2012.

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JackieOhNo! November 02, 2012

I had problems with this as we are only two and i had to figure quite a few things out here. As FloridaNative stated, Dh took the leftovers to lunch and his co-workers were quite jealous ;-) I will make this recipe next time i have to serve a crowd so i gave it 5 stars anywhere as i have had troubels finding crowed pleasing recipes and i think you can serve this cold as well. Made for RSC#14

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Iceland August 21, 2009

OMG ~ this is an AWESOME dish! I cut the recipe in half, and used eggplants and both red and green peppers fresh from our garden. For me, this was just a wonderful flavor explosion in my mouth :) the different flavors certainly complemented each other, and I loved all the vegetables. Plus DH was able to use the leftovers for his lunch ~ he was a mighty happy man :) Thanks so much for this wonderful recipe, I will be making this again in the future. Made for RSC #14, August 2009

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FloridaNative August 21, 2009
Confetti on a Plate – Italian Garden Tortellini