Red & White Tortellini
- Anthology of Crumbs
- Sep 24
- 1 min read
1
Searing the Beef
From the source: This recipe comes from Best of Bridge, Aces.
Serving suggestions: Add a green salad and crusty bread for a complete meal.
Make-ahead: Assemble the casserole, cover, and refrigerate. Broil just before serving.
Leftovers: Store in the fridge up to 3 days; reheat gently.
Notes
1
Melt butter in a pan, sauté garlic and onion until tender. Add tomato sauce, bring to a boil, then simmer covered for 10 minutes.
2
Cook tortellini as directed on package, then drain.
3
Melt butter in a skillet, sauté mushrooms and green onion until tender. Sprinkle with flour, stir in milk gradually, and cook until thickened. Remove from heat, stir in parmesan, salt, and pepper.
4
Toss tortellini with mushroom parmesan sauce.
5
Spread tomato sauce over bottom of casserole. Spoon tortellini mixture on top, leaving a red border. Sprinkle with mozzarella and extra parmesan.
6
Broil until cheese is melted and golden. Serve immediately.
Instructions
1 Tbsp butter
2 garlic cloves (minced)
¼ cup onion (chopped)
1 (14 oz / 398 ml) can tomato sauce
12 oz tortellini (fresh or frozen 340 g)
2 Tbsp butter
2 cups mushrooms (sliced)
¼ cup green onion (chopped)
2 Tbsp flour
2 cups milk
⅔ cup parmesan cheese (grated)
salt and pepper (to taste)
1½ cups mozzarella cheese (grated)
additional parmesan cheese (grated for topping)
Red & White Tortellini
Anthology of Crumbs
Straight from the Best of Bridge, Aces cookbook, this casserole is as nostalgic as it is comforting. It answers the age-old question — red or white sauce? — with the best possible reply: both. A tomato base peeks out in a bright red border while tortellini are folded into a creamy mushroom-parmesan sauce and topped with bubbling golden cheese. It’s the kind of dish that feels both special and familiar, a little playful in presentation, and completely irresistible at the table.
Servings :
6
Calories:
Prep Time
20 min
Cooking Time
30 min
Rest Time
0
Total Time
50 min
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