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Tuesday, 19 June 2012

Easy Bake Tortellini with Auntie Jan

By: Miriam Borys & Janet Mathieson
Yield 4
½ onion – sliced (approximately 1 cup)
½ zucchini – sliced (approximately 1 cup)
½ package tortellini of choice (we are using the 5 cheese, whole grain store bought fresh)
315 ml pasta sauce – diluted with cold water so it is runny
1 ½ cups mozzarella & cheddar cheese – grated  
¼ cup pecorino romano cheese – grated for garnish

Cook Tortellini in boiling water for 5 minutes until just before tender. Avoid overcooking or the tortellini will be mushy.
Wash zucchini and slice thin.
Peel onion & cut ½ of the onion in thin slices.
Add onion & zucchini to the bottom of a baking dish.
Sprinkle ½ a cup of cheese over sliced vegetables.
Add semi cooked tortellini.
Cover with diluted pasta sauce & remaining mozzarella/cheddar cheese.
Bake in a 375 degree oven for 30-40 minutes until bubbling.
To serve spoon onto a plate or bowl and sprinkle Pecorino Romano cheese on top for a garnish.

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