From: Cooking Light, Low Fat Low Calorie Cookbook
Serves 6

Vegetable cooking spray
1 tsp olive oil
3/4 cup chopped onion
1 tsp minced garlic (about 2 cloves)
1 (28 oz) can crushed tomatoes, undrained
2 tsp dried Italian seasoning
1/2 tsp sugar
1/4 tsp salt
2 (9 oz) pachages refrigerated cheese-filled tortellini, uncooked
1/4 cup grated Parmesan cheese

Coat a large saucepan with cooking spray. Add oil, and place over medium-high heat until hot. Add onion and garlic; cook, stirring constantly, 4 minutes or until tender. Add tomatoes and next 3 ingredients. Bring to a boil; reduce heat to low, and simmer 20 minutes, stirring occasionally.

While sauce simmers, cook pasta according to package directions, omitting salt and fat. Crain.

To serve, place 1 cup pasta on each of 6 individual serving plates. Top each serving with 1/2 cup sauce, and sprinkle servings evenly with cheese.

Time-Saver
use frozen chopped onion and 2 tsp minced garlic from a jar instead of the fresh versions of both ingredients.