Thursday, July 14, 2011

Red and White Tortellini

This baked tortellini dish is a favourite in our family. You spread homemade tomato sauce on the bottom of a casserole dish, top it with tortellini in a mushroom parmesan sauce, then sprinkle on some mozzarella cheese and parmesan cheese and bake. What's not to love about that! This is a great dish if you're having people over, or need something to take to a potluck. Though we made it on a weeknight and enjoyed leftovers the rest of the week!

I know I said I'd post wedding photos ages ago but it's been hard for me to pick which ones to post! For now I'll share one of my favourites.

If this sounds good, you might also like:
Chuck's Favourite Mac and Cheese
Portabello Fettuccine with Spinach Pesto, Roasted Peppers & Romano Cheese
Asparagus and Pea Pasta with Ricotta and Tarragon
Spaghetti All'Arrabbiata with Crispy Garlic Crumbs

Red and White Tortellini
Adapted from The Best of The Best and More

Serves 4-6

Tomato Sauce
1 tsp oil
2 garlic cloves, minced
1 onion, chopped
14 oz. (398 ml) can tomato sauce

12 oz. (340 g.) tortellini, fresh or frozen

Mushroom Parmesan Sauce
1 tbsp butter
2 cups sliced fresh mushrooms
1/2 cup chopped green onion
2 tbsp flour
2 cups milk
2/3 cup grated parmesan cheese
salt and pepper to taste

1 1/2 cups grated mozzarella cheese
grated parmesan cheese

To make tomato sauce: Heat oil on medium and saute garlic and onion until tender. Add tomato sauce and bring to a boil. Reduce heat, cover and simmer 10 minutes.

Cook tortellini according to package directions.

To make mushroom sauce: Melt butter and saute mushrooms and green onion until tender. Sprinkle with flour and gradually stir in milk. Cook and stir over medium heat until mixture thickens to consistency of mushroom soup. Remove from heat. Stir in parmesan cheese, salt and pepper to taste. Add mushroom parmesan sauce to cooked, drained tortellini.

To Serve: Preheat oven to 400F. Spread tomato sauce over bottom of a large shallow casserole. Spoon tortellini mushroom mixture on top leaving a red border of tomato sauce. Sprinkle with mozzarella cheese and additional parmesan cheese. Bake in the oven about 10-15 minutes, until cheese is melted and golden. Serve immediately.


Xiaolu @ 6 Bittersweets said...

What a gorgeous photo! You guys look great. And this tortellini dish looks fabulous too. I love stuffed pastas!

janet @ the taste space said...

Stunning, simply stunning. You, of course. Although the tortellini looks nice, too. :)

Share more wedding photos! :)

Joanne said...

Baked pasta ALWAYS sound good to me! Especially tortellini. This looks so good!

Anonymous said...

That casserole looks AMAZING.
And your wedding looks beautiful!

Meals by Misty said...

Loving this recipe!

Hannah Kaminsky said...

Oh wow, what a stunning wedding photo! You definitely picked a winner to share. So dreamy!

Johanna GGG said...

I've been living on such oven bakes during the week lately - they last us a few nights and are delicious - love this one and have bookmarked it

Sarah S. said...

Hey, there it is! Gorgeous shot!! Wedding is about all that is one my mind lately, less than three months now! Thanks for the peek into your wedding day :)

Anonymous said...

I'm going to have to make this again. It really is yummy. Beautiful picture. You guys are so cute!!!

Christine said...

yum! i love simple delicious pasta bakes like this :) :)

gorgeous wedding photo! your dress looks amazing!

Helene said...

Love that wedding picture!

katiez said...

I love the sound of the mushroom sauce... and baked pasta is always good (and leftovers)