This delicious bowl of pasta is the total package! Our chefs paired these comforting cheese-stuffed pasta with mushrooms and tossed it all together in a rich tomato sauce to deliver an extra-tender bite and a huge amount of flavor. Shower your tortelloni with a melty Italian cheese blend and fresh parsley before serving for the perfect weeknight dinner idea—ready to enjoy in just 15 minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Tortelloni(ContainsEggs, Milk, Wheat)
Mushroom Stock Concentrate
Italian Cheese Blend(ContainsMilk)
• Bring a large pot of salted water to a boil. Wash and dry produce. • Dice onion into ½-inch pieces. Trim and roughly chop mushrooms. Roughly chop parsley.
• Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
• While tortelloni cooks, heat a drizzle of oil in a large pan over medium-high heat. Add onion and mushrooms; season with salt and pepper. Cook until onions are slightly translucent, 3-4 minutes. • Stir in crushed tomatoes, stock concentrate, half the Fry Seasoning, half the chili flakes, ½ tsp Italian Seasoning (save the rest for another use), and a pinch of sugar. (For 4 servings, use all the Fry Seasoning, all the chili flakes, and 1 tsp Italian Seasoning.) Reduce heat to medium; simmer, stirring occasionally, until slightly reduced and thickened, 3-4 minutes. Remove from heat.
• Stir drained tortelloni and half the Italian cheese blend into pan with sauce. (TIP: If your pan isn’t large enough, transfer sauce to pot used to cook tortelloni. If needed, stir in reserved cooking water a splash at a time until tortelloni are thoroughly coated in sauce.) Taste and season with salt and pepper if desired. • Divide pasta between bowls. Top with remaining Italian cheese blend and garnish with parsley. Serve.