Tortelloni in Creamy Tomato Sauce



I have rarely, if ever used tortellini in my recipes because it is….just….well…..plain, dry, very boring. But THEN we discovered tortelloni, it is the way to go people, the way to go. I originally got the idea to create this recipe when I saw that we had a few packages of dry tortelloni noodles in the pantry, a can of diced tomatoes, and other things….let’s just say it was inspiration. So, without further ado, I give you an Easy Weekday Dinner sure to wow your family and revolutionize the tortellini world!

The Ingredients: 1 28 oz. can Hunt’s crushed tomatoes, 16 oz. four cheese tortelloni (we like CoraBella), 1/2 cup diced yellow onion, 2 diced carrots, 4 green onions, 1/2 cup cheddar cheese (cubed), 2-3 tbsp. sour cream, 1 tsp. basil, 1 tsp. salt, 1/2 tsp. black pepper, 1 tsp. no salt seasoning, 2 tbsp. olive oil.

Puree the diced tomatoes, spices, green onions, and sour cream in the bowl of your food processor until smooth, set aside. Add the diced yellow onion, carrots, and olive oil to a large skillet over medium high heat, saute for 10 minutes. Reduce heat to low, add the tomato mixture and the cubed cheese, put the lid on the skillet. Let the sauce simmer while you cook the tortelloni according to package directions (boil for 10-15 minutes). Combine the cooked noodles and sauce in a serving bowl, serve while warm. Makes enough for 6 people.

Let’s take another look at that deliciousness, shall we…..




2 Comments Add yours

  1. One can never have too much pasta.


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