Baked tortellini

Yield: 1 Servings

Measure Ingredient
14 ounces Fresh tortellini
6 ounces Italian sausage; not in casing
1½ teaspoon Balsamic vinegar
1 \N Onion; chopped
½ \N Red bell pepper; seeded and chopped
½ \N 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

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