Can't decide whether to serve tortellini with red or white sauce? Serve it with both. In this dish, the tortellini is combined in a white sauce which is then served on top of the red sauce. It creates a pretty presentation of the white surrounded by a red border. From the Best of Bridge, Aces cookbook.

Ingredients

4 serv.

Tomato Sauce↗
butter↗1 tablespoon
garlic cloves, minced↗2
onion, chopped↗1⁄4 cup
can tomato sauce↗1
14 ounce
Mushroom Parmesan Sauce
butter↗2 tablespoons
sliced mushrooms2 cups
green onion, chopped↗1⁄4 cup
flour↗2 tablespoons
milk↗2 cups
parmesan cheese, grated↗2⁄3 cup
salt and pepper
tortellini, fresh or frozen↗12 ounces
mozzarella cheese, grated↗1 1⁄2 cups
parmesan cheese, grated↗

Step-by-step instructions

1
To make Tomato Sauce:.
2
Melt butter and saute garlic and onion until tender.
3
Add tomato sauce and bring to boil.
4
Reduce heat, cover and simmer 10 minutes.
5
Cook tortellini according to package directions.
6
To make Mushroom Sauce:.
7
Melt butter and saute mushrooms and green onion until tender.
8
Sprinkle with flour, and gradually stir in milk.
9
Cook and stir over medium heat until mixture thickens to consistency of mushroom soup.
10
Remove from heat.
11
Stir in parmesan cheese, salt and pepper to taste.
12
Add mushroom parmesan sauce to cooked, drained tortellini.
13
TO SERVE:.
14
Spread tomato sauce over bottom of a large shallow casserole.
15
Spoon tortellini mushroom mixture on top leaving a red border of tomato sauce.
16
Sprinkle with mozzarella cheese and additional parmesan cheese.
17
Place under broiler until cheese is melted and golden.
18
Serve immediately.

Source: food.com

Original recipe ↗

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