Mushroom & Tomato Tortelloni Topped

Name: Mushroom & Tomato Tortelloni Topped with Italian Cheese Blend & Fresh Parsley
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Onion; 4 oz Mushroom; 1/4 oz Parsley; 9 oz Tortelloni; 1 tbsp Fry Seasoning; 1 tbsp Italian Seasoning; 1 tsp Red Pepper Flakes; 13 3/4 oz Canned Tomatoes; 1 Mushroom; 1/2 cup Italian Cheese Blend; 1 tsp Cooking Oil; Granulated Sugar; Salt; Black Pepper

with Italian Cheese Blend & Fresh Parsley

By Recipe0 System

This delicious bowl of pasta is the total package! Our chefs paired these comforting cheese-stuffed pasta with mushrooms and tossed it all together in a rich tomato sauce to deliver an extra-tender bite and a huge amount of flavor. Shower your tortelloni with a melty Italian cheese blend and fresh parsley before serving for the perfect weeknight dinner idea—ready to enjoy in just 15 minutes.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
4 oz Mushroom
1/4 oz Parsley
9 oz Tortelloni
1 tbsp Fry Seasoning
1 tbsp Italian Seasoning
1 tsp Red Pepper Flakes
13 3/4 oz Canned Tomatoes
1 Mushroom
1/2 cup Italian Cheese Blend
1 tsp Cooking Oil
Granulated Sugar
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Dice onion into ½-inch pieces. Trim and roughly chop mushrooms. Roughly chop parsley.
2

Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
3

While tortelloni cooks, heat a drizzle of oil in a large pan over medium-high heat. Add onion and mushrooms; season with salt and pepper. Cook until onions are slightly translucent, 3-4 minutes.

Stir in crushed tomatoes, stock concentrate, half the Fry Seasoning, half the chili flakes, ½ tsp Italian Seasoning (save the rest for another use), and a pinch of sugar. (For 4 servings, use all the Fry Seasoning, all the chili flakes, and 1 tsp Italian Seasoning.) Reduce heat to medium; simmer, stirring occasionally, until slightly reduced and thickened, 3-4 minutes. Remove from heat.
4

Stir drained tortelloni and half the Italian cheese blend into pan with sauce. (TIP: If your pan isn’t large enough, transfer sauce to pot used to cook tortelloni. If needed, stir in reserved cooking water a splash at a time until tortelloni are thoroughly coated in sauce.) Taste and season with salt and pepper if desired.

Divide pasta between bowls. Top with remaining Italian cheese blend and garnish with parsley. Serve.

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