| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | Cloves garlic; minced | |
| 1 | Onion; carrot, green and red pepper, chopped | |
| 1 | ts | Basil and oregano |
| Salt and pepper to taste | ||
| 1 | cn | Tomatoes; chopped |
| 1 | cn | Tomato paste |
| 1 | c | Kernel corn; (I omitted) |
| 1 | lb | Cheese tortellini |
| 1 | c | Grated mozzarella cheese |
| 1/4 | c | Parmesan cheese |
| 2 | tb | Parsley |
INSTRUCTIONS
Cook garlic, onion, carrot, peppers, and spices in oil, until soft. Stir in tomatoes and tomato paste and bring to a boil - reduce heat and simmer for 20 min until thick. Add corn. Cook tortellini (package directions), drain and add to sauce then put in a shallow baking dish. Toss cheeses and parsley together and bake uncovered in 400 degree oven for about 15 minutes. Posted to EAT-L Digest by Wylde's <[email protected]> on Apr 13, 1998
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