Tortellini Palermitana
"This is a very old recipe. The card is yellowed so I do not know where I obtained the recipe. I did change up a bit for us. We had this for dinner tonight and I had forgotten how delicious it was. Enjoy."
photo by French Tart
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 (20 ounce) package frozen tortellini
- 2 tablespoons margarine (I used margarine) or 2 tablespoons butter (I used margarine)
- 2 teaspoons minced garlic (can use more or less)
- 1 medium onion, chopped (can use more or less)
- 1 (14 1/2 ounce) can of hunt's diced fire-roasted tomatoes (undrained)
- 1 (14 1/2 ounce) can petite diced tomatoes with garlic and olive oil, drained
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 1⁄2 cup beef broth
- 1⁄4 teaspoon thyme
- 1 teaspoon salt (optional)
- 1⁄2 teaspoon pepper
- 4 medium mushrooms, minced
- 2 tablespoons margarine
- 2 tablespoons parmesan cheese
- 1 tablespoon margarine
- 2 tablespoons parmesan cheese
directions
- 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.
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Reviews
-
Worth all the ingredients HN! A really wonderful dish with layers of different favours permeating through. I cut this back to half for the two of us and we ate it with a fresh seasonal salad and home-made crusty bread. Made for the Aussie Recipe Swap, merci encore for a great keeper! FT:-)
RECIPE SUBMITTED BY
I am a real estate agent along with my husband, Mike. I enjoy meeting people and helping them sell or find a home. I have been happily married for 27 years. We have 1 daugther and 3 grandsons. My favorite recipes are from Paula Deen. I love to cook and eat -- that is why I workout 5 to 6 times a week. I enjoy Bible study, cooking, working out at the gym and reading. My husband and I love spending time with our grandsons who live about 45 miles from us. We are quick to give Our Heavenly Father credit for all the wonderful blessings in our life.
My pet peeves are greed and people who are always late. I love this site and it is so much fun. I have met many nice chefs while participating in the contests. I think it is unfair when chefs change an original recipe and then give a low rating.
The way I will rate recipes:
5***** Delicious Recipes that we enjoyed and will want to have again and again.
4****Recipes that I would make again but make some changes.
3***Recipes that I would probably not try again without some major changes.
I will not give a 1 or 2 rating as I know that the chefs that took time to enter the recipe felt it was deserving to share. I just have different tastes than them.
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