Tortelloni with Roasted Eggplant & Cherry Tomato Sauce Recipe
Eggplant and tomatoes are delicious roasted and blended into a chunky sauce with garlic, crushed red pepper and mint.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Mixing bowl
- Pot
- Saucepan
- Colander
- Measuring cup
- Spoon
Ingredients
- 1 medium eggplant
- 1 pint cherry tomatoes (about 2 cups)
- 2 cloves garlic
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 package BUITONI Refrigerated Chicken Tortelloni (20 oz.)
- 1/4 cup torn fresh mint leaves
- 1/4 to 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
- 1/4 cup toasted pine nuts
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