Festival Tortellini (Thursday, October 2)
By: Import User
Updated: October 13, 2008
Air Date: 10/2/2008
4 to 6 servings
1 (26-ounce) jar spaghetti sauce
2 (9-ounce) packages Italian sausage-filled tortellini (fresh or frozen and thawed)
1-1/2 cups water
1 large green bell pepper, cut into 1-inch chunks
1 medium onion, cut into thin wedges
1 (4-ounce) can mushrooms, drained
2 cups (8 ounces) shredded mozzarella cheese
Preheat the oven to 350°F. In a 9" x 13" baking dish, combine all the ingredients except the cheese; mix well.
Cover tightly with aluminum foil and bake for 25 minutes. Remove from the oven, stir, cover, and bake for 20 more minutes. Remove the foil, sprinkle with the cheese, and bake, uncovered, for 5 more minutes, or until the cheese is melted. Serve immediately.
NOTE: Fresh tortellini can usually be found in the refrigerated section of your grocery store, near the dairy foods - and any flavor tortellini will work fine.
4 to 6 servings
1 (26-ounce) jar spaghetti sauce
2 (9-ounce) packages Italian sausage-filled tortellini (fresh or frozen and thawed)
1-1/2 cups water
1 large green bell pepper, cut into 1-inch chunks
1 medium onion, cut into thin wedges
1 (4-ounce) can mushrooms, drained
2 cups (8 ounces) shredded mozzarella cheese
Preheat the oven to 350°F. In a 9" x 13" baking dish, combine all the ingredients except the cheese; mix well.
Cover tightly with aluminum foil and bake for 25 minutes. Remove from the oven, stir, cover, and bake for 20 more minutes. Remove the foil, sprinkle with the cheese, and bake, uncovered, for 5 more minutes, or until the cheese is melted. Serve immediately.
NOTE: Fresh tortellini can usually be found in the refrigerated section of your grocery store, near the dairy foods - and any flavor tortellini will work fine.
