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Categories:
olive oil yellow onion Swiss chard kosher salt cremini tomatoes fresh cheese tortellini Mozzarella cheese Parmesan cheese fresh basil
Viewed: 97 - Published at: 7 years agoIngredients
- Olive oil
- 1 yellow onion, halved and thinly sliced
- 1 bunch Swiss chard, trimmed, ribs removed and thinly sliced, and leaves chopped
- Kosher salt
- 1 pound cremini or button mushrooms, sliced
- 1 (28-ounce) can crushed tomatoes
- 2 pounds fresh cheese tortellini
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Chopped fresh basil, for garnishing (optional)
Method
- Preheat the oven to 375 degrees F.
- In a large, deep, ovenproof frying pan over medium heat, warm a glug of olive oil, then add the onion, sliced chard ribs, and a big pinch of salt.
- Cook, stirring, until starting to turn golden, about 5 minutes.
- Add the mushrooms and chard leaves and cook, stirring, until tender, about 5 minutes.
- Add the crushed tomatoes and bring to a simmer.
- Lower the heat to medium-low and simmer for 10 minutes while you boil the pasta.
- While the sauce is simmering, bring a large pot of salted water to a boil over high heat.
- Add the tortellini and cook according to the package directions until just shy of al dente.
- Drain well.
- Add the tortellini to the sauce and stir to combine well.
- Transfer to a 9x13 inch glass baking dish.
- Top with the mozzarella and parmesan.
- Bake until bubbly and the cheese is melted and golden, about 20 minutes.
- Serve garnished with the basil, if you like.
