Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 2 \N | Cloves garlic; minced |
| 1 \N | Onion; carrot, green and red pepper, chopped |
| 1 teaspoon | Basil and oregano |
| \N \N | Salt and pepper to taste |
| 1 can | Tomatoes; chopped |
| 1 can | Tomato paste |
| 1 cup | Kernel corn; (I omitted) |
| 1 pounds | Cheese tortellini |
| 1 cup | Grated mozzarella cheese |
| ¼ cup | Parmesan cheese |
| 2 tablespoons | Parsley |
Cook garlic, onion, carrot, peppers, and spices in oil, until soft. Stir in tomatoes and tomato paste and bring to a boil - reduce heat and simmer for 20 min until thick. Add corn.
Cook tortellini (package directions), drain and add to sauce then put in a shallow baking dish. Toss cheeses and parsley together and bake uncovered in 400 degree oven for about 15 minutes.
Posted to EAT-L Digest by Wylde's <wylde@...> on Apr 13, 1998