CREAMY TUSCAN TORTELLINI SKILLET BAKE

Ingredients

·         10 OZ Queen City Sausage—Smoked Cottage Butt (Ham)-sliced thin for topping and diced

·         6 OZ Queen City Sausage—Smoked Sausage or favorite-diced

·         1 LB. Cheese tortellini

·         6 OZ Grape tomatoes

·         4 OZ Sun dried tomatoes in oil

·         4 OZ Shredded mozzarella

·         3 OZ Baby spinach

·         3 Cloves garlic, sliced

·         ½ Cup Heavy cream

·         1 TBS Chopped oregano

·         2 OZ Olive oil

·         ½ TSP Salt

Directions

1.       Cook tortellini for about 2 minutes less than package instructions.  Reserve ¾ cup of the pasta water

2.       In a separate bowl, add the cooked tortellini and toss with olive oil.  Set aside

3.       In a large skillet, add olive oil and sausages to brown

4.       Add the sun-dried tomatoes, and grape tomatoes for 4-5 minutes

5.       Stir in garlic and oregano for 1-2 minutes

6.       Add cream and pasta water.  Bring to a simmer

7.       Cook, and stir until slightly thickened, 3-4 minutes

8.       Stir in parmesan until melted.  Add tortellini, spinach, and diced cottage butt

9.       Preheat broiler to high.  Top skillet with Mozzarella and cottage butt slices.  Broil until slightly brown

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