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tortellini oil cured pork onion button mushrooms zucchini chili-flavoured pasta sauce heavy cream Mozzarella cheese Gouda cheese parsley
Viewed: 44 - Published at: a year agoIngredients
- 1 2/3 lbs dried tortellini
- 2-3 tbsp oil
- 1 2/3 lbs cured pork, cubed
- 1 None onion, chopped
- 1 lb button mushrooms, halved if large
- 1 None zucchini, chopped
- 2 cups chili-flavoured pasta sauce
- 1 1/4 cups heavy cream
- 9 oz mozzarella cheese, drained and cubed
- 1 1/2 cups Gouda cheese, shredded
- None None parsley, to garnish
Method
- Preheat the oven to 400°F. Cook the tortellini according to the package instructions. Drain. Heat the oil in a frying pan, and fry the meat. Remove from the pan, add the onion and fry until transparent. Add the mushrooms and zucchini and fry until softened.
- Return the meat to the pan, cover with the chili sauce, 1/2 cup water and the cream. Bring to a boil and simmer for about 3 mins. Season with salt and pepper and remove from the heat. Stir in the drained tortellini.
- Pour into a casserole dish, and spread the cheeses on top. Bake for 20-25 mins until the cheese has melted and golden. Serve garnished with parsley, and with salad, if liked.
