| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 14 | oz | Fresh tortellini |
| 6 | oz | Italian sausage; not in casing |
| 1 1/2 | ts | Balsamic vinegar |
| 1 | Onion; chopped | |
| 1/2 | Red bell pepper; seeded and chopped | |
| 1/2 | Zucchini; chopped | |
| 1/4 | ts | Red pepper flakes |
| 7 | oz | Canned tomatoes; well drained and chopped |
| 1/2 | lb | Marinara sauce |
| 1/2 | c | Shredded mozzarella cheese |
| 1/2 | c | Fontina cheese; shredded |
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | c | Fresh basil; minced |
INSTRUCTIONS
Prep: 15 min, Cook: 50 min. Preheat oven to 350°F. Cook tortellini in a large flameproof casserole of boiling salted water 5 minutes, or until al dente. Drain through a colander. Rinse under cold running water and set aside. Saut. sausage in same pan over medium high heat 5-7 minutes, stirring occasionally to break up meat until browned. Discard drippings. Transfer sausage to a bowl and set aside. Return casserole to heat. Stir in vinegar, scraping up browned pieces from bottom of pan. Saut. next 4 ingredients 6-7 minutes, stirring frequently, until onions are softened. Remove from heat. Stir in tomatoes, marinara sauce, sausage and tortellini. Combine remaining ingredients in a bowl and toss lightly. Stir half the cheese mixture into pasta. Sprinkle remaining cheese mixture over top. Bake 30-35 minutes, or until heated through. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998
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