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Crusty Herbed Tortellini

1 tablespoon of Olive oil
1 small Onion, chopped
3 cloves Garlic, minced
1 1/2 cups of sliced mushrooms
2 tablespoons of chopped fresh basil
1 tablespoon of chopped fresh oregano
1/2 teaspoon each of salt and pepper
one 28 ounce can of tomatoes
1/2 cup of milk
3 tablespoons of tomato paste
1 pound of cheese-filled tortellini
1/4 cup of chopped fresh parsley
1/2 cup of shredded part-skim Danbo  or  1/4 cup of freshly grated Parmesan

 
In large deep skillet or saucepan, heat oil over medium-high heat; cook onion and garlic, stirring occasionally, for 3 minutes or until softened. Add mushrooms, basil, oregano, salt and pepper; cook, stirring, for about 5 minutes or until moisture is evaporated. Meanwhile, in food processor, puree tomatoes; pour into skillet along with milk. Stir in tomato paste and bring to boil; reduce heat and simmer for 35 minutes or until thickened. In saucepan of boiling salted water, cook tortellini for about 8 minutes or until tender but firm. Drain well and add to sauce along with parsley. Pour into 10 cup shallow casserole. Sprinkle with Danbo or Parmesan cheeses; broil for about 2 minutes or until cheese is melted and starting to turn golden. Makes 4 servings. Typed in MMFormat by cjhartlin@email.msn.com

Source: The Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 9, 1999
 

 

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