Yield: 1 Servings
|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|
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