Yield: 1 Servings
|14 ounces||Fresh tortellini|
|6 ounces||Italian sausage; not in casing|
|1½ teaspoon||Balsamic vinegar|
|½||Red bell pepper; seeded and chopped|
|¼ teaspoon||Red pepper flakes|
|7 ounces||Canned tomatoes; well drained and chopped|
|½ pounds||Marinara sauce|
|½ cup||Shredded mozzarella cheese|
|½ cup||Fontina cheese; shredded|
|½ cup||Grated Parmesan cheese|
|¼ cup||Fresh basil; minced|
Prep: 15 min, Cook: 50 min.
Preheat oven to 350øF. Cook tortellini in a large flameproof casserole of boiling salted water 5 minutes, or until al dente. Drain through a colander. Rinse under cold running water and set aside. Saut sausage in same pan over medium high heat 5-7 minutes, stirring occasionally to break up meat until browned. Discard drippings. Transfer sausage to a bowl and set aside. Return casserole to heat. Stir in vinegar, scraping up browned pieces from bottom of pan. Saut next 4 ingredients 6-7 minutes, stirring frequently, until onions are softened. Remove from heat. Stir in tomatoes, marinara sauce, sausage and tortellini. Combine remaining ingredients in a bowl and toss lightly. Stir half the cheese mixture into pasta. Sprinkle remaining cheese mixture over top. Bake 30-35 minutes, or until heated through.
Posted to recipelu-digest by molony <molony@...> on Mar 02, 1998