Red and White Tortellini

Can't decide whether to serve tortellini with red or white sauce? Serve it with both. In this dish, the tortellini is combined in a white sauce which is then served on top of the red sauce. It creates a pretty presentation of the white surrounded by a red border. From the Best of Bridge, Aces cookbook.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• Tomato Sauce

• 1  tablespoon butter
• 2  garlic cloves, minced
• 1⁄4 cup onion, chopped
• 1 (14 ounce) can tomato sauce

• Mushroom Parmesan Sauce

• 2  tablespoons butter
• 2  cups  sliced mushrooms
• 1⁄4 cup green onion, chopped
• 2  tablespoons flour
• 2  cups milk
• 2⁄3 cup parmesan cheese, grated
•  salt and pepper
• 12  ounces  tortellini, fresh or 12  ounces  frozen  tortellini
• 1 1⁄2 cups mozzarella cheese, grated
•  parmesan cheese, grated

Directions

1. To make Tomato Sauce:.
2. Melt butter and saute garlic and onion until tender.
3. Add tomato sauce and bring to boil.
4. Reduce heat, cover and simmer 10 minutes.
5. Cook tortellini according to package directions.
6. To make Mushroom Sauce:.
7. Melt butter and saute mushrooms and green onion until tender.
8. Sprinkle with flour, and gradually stir in milk.
9. Cook and stir over medium heat until mixture thickens to consistency of mushroom soup.
10. Remove from heat.
11. Stir in parmesan cheese, salt and pepper to taste.
12. Add mushroom parmesan sauce to cooked, drained tortellini.
13. TO SERVE:.
14. Spread tomato sauce over bottom of a large shallow casserole.
15. Spoon tortellini mushroom mixture on top leaving a red border of tomato sauce.
16. Sprinkle with mozzarella cheese and additional parmesan cheese.
17. Place under broiler until cheese is melted and golden.
18. Serve immediately.