Sauté onions, garlic, and mushrooms in margarine and oil until mushroom liquid is all gone. Remove from heat and add peas and prosciutto. Mix thoroughly.
In baking dish, place well drained tortellini and mushroom mixture. Add heavy cream and mix. Sprinkle with grated cheese; cover. Bake at 375° for 25 minutes.
Ingredients
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1 pound cheese tortellini, cooked al dente
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1 onion,chopped finely (small)
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2 cloves garlic,chopped finely (large cloves)
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1/2 pound fresh mushrooms,sliced
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2 tablespoons grated cheese
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1 cup heavy cream
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1 cup frozen peas,defrosted and drained
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1/2 stick margarine (2 ounce)
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3 tablespoons olive oil
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