Tortellini with Tomato & Parmesan Mushroom Sauce | Canadian Goodness
Tortellini coated in a creamy Parmesan and mushroom sauce, layered over tomato sauce and baked au gratin. Buon Appetito! Recipe from the 1989 Milk Calendar.
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Cooking tools:
- Saucepan
- Pot
- Baking dish
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Stove
- Oven
Ingredients
- 3 tbsp (45 mL) butter
- 1/4 cup (60 mL) chopped onion
- 2 garlic cloves minced
- 1 can (14 oz/398 mL) tomato sauce
- 2 cups (500 mL) sliced fresh mushrooms
- 1/4 cup (60 mL) chopped green onions
- 2 tbsp (30 mL) all-purpose flour
- 2 cups (500 mL) Milk
- 2/3 cup (160 mL) grated Canadian Parmesan cheese
- Salt
- pepper
- 12 1/2 oz (375 g) fresh or frozen tortellini
- 1 1/2 cups (375 mL) shredded Canadian Mozzarella cheese
- Grated Canadian Parmesan cheese (optional)
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