Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 14 ounces | Fresh tortellini |
| 6 ounces | Italian sausage; not in casing |
| 1½ teaspoon | Balsamic vinegar |
| 1 | Onion; chopped |
| ½ | Red bell pepper; seeded and chopped |
| ½ | Zucchini; 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