Ingredients

The following ingredients have 4 Servings
  • 10 oz package fresh tortellini
  • 1 14-oz. can fire roasted diced tomatoes
  • 3 oz. mozzarella cheese ((I sliced up three pieces of string cheese))
  • 2 Tablespoons pine nuts
  • 2 cups fresh mushrooms, sliced
  • 4 Tablespoons olive oil
  • 1/2 teaspoon garlic, crushed ((about 1 to 2 cloves))
  • 1/2 cup panko bread crumbs
  • 1/2 cup fresh grated parmesan cheese ((not the canned cheese))

Instruction

  • Purchase some fresh tortellini from the deli at your grocery store. I used one stuffed with prosciutto and cheese. Cook it according to the package directions.
  • Put the pasta in an oven proof casserole dish. Set aside for now.
  • Heat a couple of tablespoons of the olive oil in a pan and cook the mushrooms until they are soft and fragrant, about 5 to 10 minutes.
  • Add the mushrooms to the pasta, then stir in all the other ingredients except the bread crumbs, olive oil and the parmesan. Mix until everything is evenly distributed.
  • Top the casserole with the bread crumbs and parmesan. Drizzle the remaining olive oil over the top.
  • Bake at 350° for about 25 to 30 minutes, or until the top is golden and everything is heated through.
  • Allow to cool for a bit, then serve hot and delicious!