Ingredients for Tortellini Palermitana
- 1 pound cheese tortellini
- 4 tablespoons margarine
- 2 cloves garlic, minced
- Onion
- Diced Fire Roasted Tomatoes
- Diced Tomatoes With Garlic And Olive Oil
- Tomato Paste
- 2 tablespoons all-purpose flour
- Beef Broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces sliced mushrooms
- 3 tablespoons grated Parmesan cheese
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How to Make Tortellini Palermitana
- Preheat oven to 400°F (200°C).
- In a medium saucepan, melt 2 tablespoons of margarine over medium heat.
- Add 2 cloves minced garlic and 1/2 cup chopped onion. Cook until softened, about 5 minutes.
- Stir in 1 (28-ounce) can crushed tomatoes, 2 tablespoons tomato paste, 2 tablespoons all-purpose flour, 2 cups chicken broth, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Add 8 ounces sliced mushrooms and cook for 5 minutes more.
- Meanwhile, cook 1 pound cheese tortellini according to package directions. Drain well.
- In a shallow baking dish (approximately 9x13 inches), melt 2 tablespoons of margarine.
- Add the cooked tortellini and toss to coat.
- Pour the tomato sauce over the tortellini.
- Stir in 2 tablespoons grated Parmesan cheese.
- Top with 1 tablespoon margarine, cut into small pieces, and sprinkle with the remaining Parmesan cheese.
- Bake in a preheated 450°F (232°C) oven for 10-12 minutes, or until heated through and bubbly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
9g
Fat
28g
Carbs
16g
