Roasted Pepper Tortellini Recipe

Roasted Pepper Tortellini Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Refrigerated tortellini cooks quickly, but you can also use dried tortellini.

This recipe is:

Quick

[X]

Rate Roasted Pepper Tortellini Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Roasted Pepper Tortellini Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

1 package (20 ounces) refrigerated cheese tortellini
5 Johnsonville® Mild Italian Sausage links
2 tablespoons olive oil
2 jars (7 ounces each) roasted sweet red peppers, drained
1 can (15 ounces) pizza sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese

Directions

Cook tortellini according to package directions. Meanwhile, in a large skillet, cook sausage in oil over medium heat until no longer pink; drain. Cut into 1/4-in. slices.
Place the red peppers in a blender; cover and process until smooth. Drain tortellini. Add the tortellini, pureed peppers and pizza sauce to the skillet; stir to combine. Cook for 5 minutes or until heated through. Sprinkle with cheeses; cover and heat until cheese is melted. Yield: 6 servings.

Nutritional Analysis: 1-1/3 cups equals 521 calories, 28 g fat (10 g saturated fat), 74 mg cholesterol, 1,249 mg sodium, 43 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Roasted Pepper Tortellini in Weeknight Cooking Made Easy Annual 2005, p178

Freeze Cheese Before Shredding

Before shredding soft cheeses like mozzarella, I put the cheese in the freezer for about 30 minutes. I’ve found this makes it easier to shred, and the cheese doesn’t stick to the grater. —Cheryl J., Beltsville, Maryland