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Crusty Herbed Tortellini

appetizers, pasta

1 tablespoon olive oil
1 small onion; chopped
3 cloves garlic; minced
1 1/2 cups sliced mushrooms
2 tablespoons chopped fresh basil; or
1 teaspoon dried
1 tablespoon chopped fresh oregano; or
1 teaspoon dried
1/2 teaspoon (each) salt and pepper
1 can (28 oz) tomatoes
1/2 cup milk
3 tablespoons tomato paste
1 pound cheese-filled tortellini
1/4 cup chopped fresh parsley
1/2 cup shredded part-skim Danbo; or
Swiss cheese
1/4 cup freshly grated Parmesan cheese

In large deep skillet or saucepan, heat oil over medium-high heat; cook onion and garlic, stirring occasionally, for 3 minutes or until softened. Add mushrooms, basil, oregano, salt and pepper; cook, stirring, for about 5 minutes or until moisture is evaporated. Meanwhile, in food processor, purée tomatoes; pour into skillet along with milk. Stir in tomato paste and bring to boil; reduce heat and simmer for 35 minutes or until thickened. In saucepan of boiling salted water, cook tortellini for about 8 minutes or until tender but firm. Drain well and add to sauce along with parsley. Pour into 10 cup shallow casserole. Sprinkle with Danbo or Parmesan cheeses; broil for about 2 minutes or until cheese is melted and starting to turn golden.

Contributor: The Canadian Living 20th Anniversary Cookbook.

Yield: 4 servings

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