TORTELLINI PALERMITANA

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Tortellini Palermitana image

This is a very old recipe. The card is yellowed so I do not know where I obtained the recipe. I did change up a bit for us. We had this for dinner tonight and I had forgotten how delicious it was. Enjoy.

Provided by happynana

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

1 (20 ounce) package frozen tortellini
2 tablespoons margarine (I used margarine) or 2 tablespoons butter (I used margarine)
2 teaspoons minced garlic (can use more or less)
1 medium onion, chopped (can use more or less)
1 (14 1/2 ounce) can of hunt's diced fire-roasted tomatoes (undrained)
1 (14 1/2 ounce) can petite diced tomatoes with garlic and olive oil, drained
1 tablespoon tomato paste
1 tablespoon flour
1/2 cup beef broth
1/4 teaspoon thyme
1 teaspoon salt (optional)
1/2 teaspoon pepper
4 medium mushrooms, minced
2 tablespoons margarine
2 tablespoons parmesan cheese
1 tablespoon margarine
2 tablespoons parmesan cheese

Steps:

  • Preheat 400 degrees.
  • In sauce pan heat 2 tablespoons margarine. Add garlic and onions and cook over med heat until tender.
  • Add tomatoes, paste, flour, broth, thyme, salt and pepper. Stir and bring to a boil. Simmer 15 minutes. Stir occasionally.
  • Stir in mushrooms and cook for 5 minutes.
  • Meanwhile cook tortellini according to package instructions. Drain.
  • In shallow baking dish (I used my 10 inch square cooking dish) melt 2 tablespoon margarine.
  • Add tortellini. Cook and stir for approximately 2 minutes.
  • Pour sauce over top.
  • Add 2 tablespoon Parmesan cheese and stir.
  • Top with 1 tablespoon margarine cut into small pieces.
  • Sprinkle with remaining Parmesan cheese (I didn't measure and just sprinkled on top).
  • Bake 10 to 12 minutes in hot 450 degrees oven.
  • Enjoy.
  • Note: Original recipe uses 4 ripe tomatoes, peeled and chopped in place of the canned tomatoes but you will need to increase the beef broth to 1 cup. We prefer to eat it with the canned method.

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