Tortellini Palermitana

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat 400 degrees.
• 2 in sauce pan heat 2 tablespoons margarine. add garlic and onions and cook over med heat until tender.
• 3 add tomatoes, paste, flour, broth, thyme, salt and pepper. stir and bring to a boil. simmer 15 minutes. stir occasionally.
• 4 stir in mushrooms and cook for 5 minutes.
• 5 meanwhile cook tortellini according to package instructions. drain.
• 6 in shallow baking dish (i used my 10 inch square cooking dish) melt 2 tablespoon margarine.
• 7 add tortellini. cook and stir for approximately 2 minutes.
• 8 pour sauce over top.
• 9 add 2 tablespoon parmesan cheese and stir.
• 10 top with 1 tablespoon margarine cut into small pieces.
• 11 sprinkle with remaining parmesan cheese (i didn't measure and just sprinkled on top).
• 12 bake 10 to 12 minutes in hot 450 degrees oven.
• 13 enjoy.
• 14 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.