October 22, 2010

Tortellini Au Gratin

 All I'm going to say is YUM!!  I am still dreaming about this dish!  It is exactly what you need when you are craving an Italian dish...creamy (yes of course there is heavy cream in this, Silly!!), sausage (um...Hello!  You have to have that in this!), and some Tortellini (just to add a few more calories...no big deal:)  My cousin (who keeps pulling these crazy good recipes out of no where...Jennie, you really should just do a baking/cooking blog), gave me this recipe and we were really, truly drooling.  I hope you enjoy!  Oh, and don't forget the French Bread to wipe the plate clean!
Tortellini Au Gratin

1/4 lb. Mild Italian Sausage
2 T. Finely chopped Onion
1 (9 oz.) pkg Cheese-filled Tortellini, uncooked (I got frozen in Wal-Mart)
3 cloves Garlic, unpeeled
1/2 c. Whipping Cream
1/2 c. Chicken Broth
1/2 c. Freshly Grated Parmesan Cheese, divided
1/4 c. plus 2 TBS minced fresh Parsley, divided
1 1/2 TBS minced fresh Basil
1 (2 oz.) jar diced Pimiento, drained (opt.)
1/8 tsp. Pepper
2 TB fine, dry Breadcrumbs
1 1/2 TBS Butter

Remove and discard casing from sausage.  Cook sausage and onion in a skillet over medium heat, stirring until sausage browns and crumbles.  Drain well; set aside.  Cook tortellini according to package directions, adding unpeeled cloves of garlic to water.  Drain well, reserving garlic.  Set tortellini aside; peel and crush garlic.  Combine garlic and whipping cream in a medium bowl; beat with a wire whisk until blended.  Add reserved sausage mixture, tortellini, chicken broth, 1/4 c. plus 2 TBS Parmesan cheese, 1/4 c. minced parsley, basil, pimiento, and pepper; stir gently to combine.  Place tortellini mixture in a greased 1-quart baking dish.  Combine breadcrumbs and remaining 2 TBS minced parsley.  Sprinkle over tortellini; dot with butter.  Bake at 325 degrees for 40 minutes.  Sprinkle remaining 2 TBS Parmesan cheese over breadcrumbs;  bake 5 additional minutes or until lightly browned.  Garnish, if desired with sliced cherry tomatoes and fresh basil sprigs.

2 comments:

  1. are you crazy? is this my favorite type of food of ALL time?!? i can't wait to make it!!! i have just printed off and saved & filed also, about 12 of your recipes. thank you for blessing my life and marriage :) with all these. my kids will love you too! we all love you!!

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  2. I made this and it was so GOOD! I don't like left overs much but I ate this stuff for three days straight.

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