Mushroom Tortellini Bake Recipe is sure to be a family favourite… especially with the colder weather of winter upon us.

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Cook With Wine Personalized T-Shirt
Ingregients
2 tbs olive il
2 large garlic cloves, crushed
400g cup mushrooms, chopped
400g can Italian diced tomatoes
1 cup basil leaves
625g fresh tortellini
200g bocconcini, drained
50g parmesan, finely grated

Preheat oven 220deg C.  Lightly grease 5cm deep, 22cm x 30cm base baking dish.  Heat oil in large fring pan over medium-high heat.  Add garlic and mushrooms.  Cook, stirring occasionally for 5 minutes or until tender.  Add tomatoes and bring to the boil.  Remove from heat. Chop 3/4 cup basil leaves and stir into mushroom mixture.  Season with salt and pepper.

Meanwhile, cook pasta in large saucepan of boiling salted water for 3 minutes.  Drain and spoon into prepared dish.  Add mushroom mixture and stir to coat the pasta. Tear bocconcini in half and arrange over pasta.  Sprinkle with parmesan.  Bake 15 minutes or until piping hot.  Top with remaining basil leaves.  Season with pepper.  Serve.

Serves 4

Tips:
* Bocconcini are small balls of fresh mozzarella.  Always store covered in the whey, this prevents the surface drying out.

* There’s no need to wash or peel mushrooms – simply wipe over with a damp cloth or paper towel.

Enjoy this tasty family Mushroom Tortellini Bake Recipe and to learn more about the beauty of Italy visit Desi over at The Italian Voice .

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