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Baked Tomato Tortellini Recipe

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This recipe for Baked Tomato Tortellini is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. tortellini or other short pasta
1 tbsp. olive oil
1 medium onion, chopped (about 1 cup)
2 cups (packed) spinach, stems removed, chopped
2 cups fresh mushrooms, sliced
2 14.5-oz. cans diced tomatoes
1 egg
1 cup ricotta
1 cup Havarti cheese
1 tsp. basil
1 tsp. fresh black pepper
1/2 tsp. dried red pepper flakes (optional)
1/2 cup grated Parmesan cheese
Directions:
Directions:
Cook pasta according to package directions, until al dente. Rinse in cold water; drain well and set aside. Preheat oven to 350º. Heat oil in nonstick pan. Sauté onion for one minute, add spinach and mushrooms and sauté until mushrooms are tender, about 5 minutes. Drain tomatoes and add to sautéed veggies. (For a saucier dish, do not drain tomatoes). Add pepper flakes, if you like a slight spice and cook another 5 minutes. In a large bowl, blend egg, ricotta cheese, basil and black pepper. Then add pasta and vegetable sauce and mix until well-blended. Spoon mixture into a lightly greased 8-inch square or round casserole dish.Top with grated Parmesan and bake for 30 minutes.

 

 

 

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