Red And White Tortellini Recipes

Steps:

• To make Tomato Sauce:.
• Melt butter and saute garlic and onion until tender.
• Add tomato sauce and bring to boil.
• Reduce heat, cover and simmer 10 minutes.
• Cook tortellini according to package directions.
• To make Mushroom Sauce:.
• Melt butter and saute mushrooms and green onion until tender.
• Sprinkle with flour, and gradually stir in milk.
• Cook and stir over medium heat until mixture thickens to consistency of mushroom soup.
• Remove from heat.
• Stir in parmesan cheese, salt and pepper to taste.
• Add mushroom parmesan sauce to cooked, drained tortellini.
• TO SERVE:.
• Spread tomato sauce over bottom of a large shallow casserole.
• Spoon tortellini mushroom mixture on top leaving a red border of tomato sauce.
• Sprinkle with mozzarella cheese and additional parmesan cheese.
• Place under broiler until cheese is melted and golden.
• Serve immediately.

Steps:

• Mix ingredients for cole slaw in a bowl until well blended.
• Season to taste.
• Chill.

Steps:

• Cut the onion, carrot, celery and green pepper in large pieces. In a food processor fitted with a steel blade chop the vegetables finely.
• In a small soup pot brown the bacon lightly for 3 minutes. Add the butter and cook for 2 minutes more over low heat.
• Scrape the chopped vegetables into the pot with a rubber spatula and reassemble the processor. Saute the vegetables for 5 minutes over low heat.
• Sprinkle in the flour and cook the roux stirring for 3 minutes.
• Pour the reserved clam liquor in a 4-cup measure and add water or clam nectar to equal 1 1/4 cup. Pour into the pot and mix with the roux.
• Stir in the milk and potatoes and simmer over low heat covered for 20 minutes, stirring occasionally.
• Pulse the tomatoes (I pinch off the stem end and remove any extraneous peel) with their juice and the clams in the processor for 5 seconds.
• Pour the tomato-clam mixture in the pot and simmer covered over low heat for 15 minutes, stirring frequently.
• Off heat, add the Worcestershire, thyme, Tabasco, salt (I use about 3/4 teaspoon) and pepper to taste.
• Let the soup rest about 15 min off heat before serving.

Steps:

• Heat oven to 425.
• Spray 12x8-inch (2-quart) baking dish with nonstick spray.
• In large bowl, combine tortellini, spaghetti sauce, clams and Parmesan cheese; mix well.
• Spoon into spray-coated dish.
• Spoon alfredo sauce over top; cover with foil.
• Bake at 425 for 25 minutes.
• Uncover; bake an additional 5 minutes or until hot and bubbly.