| 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 <wylde@SPRINT.CA> on Apr 13, 1998
A Message from our Provider:
“There’s a limit to God’s patience”