Tortellini Al Forno!
From Chef Jon-Paul Hutchins
Scottsdale Culinary Institute
Yield:
2 servings
Difficulty Level:
easy
Ingredients
- 1/2 cup Shamrock Farms Heavy Cream
- 1 - 12 ounce frozen tortellini
- 1 ounce prosciutto cut into matchsticks or cooked Italian sausage sliced into 1/2 inch pieces
- 2 cups marinara sauce
- 1/4 cup parmesan cheese
- 2 tablespoons fresh basil, shredded
- sliced mozzarella
Directions
Preheat oven to 350 degrees. Cook the tortellini in simmering salted water until they lose their raw dough flavor. In a 3-quart heavy bottmed pot, crisp the prosciutto without adding any oil. Add the marinara sauce and the Shamrock Farms Heavy Cream; heat gently for 5 minutes. Add the cooked tortellini; stir in the parmesan cheese and the basil. Pour this mixture into an ovenproof dish. Cover with the sliced mozzarella and bake in a 350-degree oven until bubbly.
