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Tortellini Torta

Source of Recipe


It was either BH & G or Sunset...






List of Ingredients



• 3 eggplant (about 1 lb. each)
  
• 2 cloves garlic, minced or pressed
  
• 1 onion, chopped
  
• 2 cups vegetable or chicken broth
  
• 6 Tbsp chopped fresh basil leaves
  
• 3 cups canned tomato-based pasta sauce
  
• 3 pkgs. (9-oz. each) fresh cheese-filled tortellini
  
• 2 cups shredded Jack cheese
  
• 1/2 cup grated Parmesan cheese
  
• Butter or margarine
  
• 2 Tbsp fine dry bread crumbs
  






Instructions



1. Rinse eggplant; trim off and discard stems. Cut eggplant into 1/2-inch cubes.
   
   
2. In a 5- to 6-quart pan over high heat, combine eggplant, garlic, onion, 1 cup broth, and 4 tablespoons basil. Cover and bring to a boil. Boil, stirring often, until eggplant mashes very easily when pressed, 20 to 25 minutes.
   
   
3. Meanwhile, in a 4- to 5-quart pan over medium-high heat, bring pasta sauce and remaining broth to boiling, stirring often. Add tortellini and stir often until pasta is barely tender to bite, about 5 minutes. Remove from heat. Stir in Jack cheese and 6 tablespoons Parmesan cheese.
   
   
4. Butter sides and bottom of a 9-inch cheesecake pan with removable rim. Dust pan with bread crumbs. Spoon one-half of the tortellini mixture into pan and spread level. Top tortellini with eggplant, spread level, then add remaining tortellini and spread level. (If making ahead, cover and chill up to one day.)
   
   
5. Bake, covered, in a 350-degree oven for 20 minutes (50 minutes if chilled). Uncover and bake until hot in center (about 130 degrees on a thermometer), 10 to 15 minutes longer. Let stand 10 minutes.
   
   
6. Run a knife between pan rim and pasta; remove pan rim. Sprinkle pie with remaining Parmesan cheese and basil. Cut into wedges to serve.
   
   Makes 8 servings.