Olive garden tortellini do forni

4 servings

Ingredients

Quantity Ingredient
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1¼ pounds Cheese tortellini; egg and
Pasta; cook; 10oz
Color
Fresh parsley; chop
Fresh parmesan; grate
4 cups Tomato basil cream sauce
¼ cup Olive oil
2 larges Cloves; garlic; mince
2 cups Plum tomatoes; peel, crush drain
1 Chicken bouillon cube; mash
4 teaspoons Dried basil
2 teaspoons Fresh parsley; chop
¼ teaspoon Black pepper
2 cups Heavy cream
4 tablespoons Fresh parmesan; grate

Directions

Have tomatoes in chunky pieces. Blend bouillon with basil, parsley and pepper into the tomatoes. Saute the garlic in olive oil and bring just to a simmer. When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese. Stir well and blend the tortellini into the pan of tomato basil cream sauce. Serve, topped with parsley and cheese.

Source: The Olive Garden.

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