Tortellini Palermitana Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
• Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

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.