Some of my favorite recipe creations are the result of trying to recreate restaurant dishes at home. Tortellini Rustica’s inception was exactly that. It’s a dish that comes together in a snap and is always a hit with my family.
I sampled a similar dish at a chain Italian restaurant, and then decided to come up with a version of my own. While the restaurant dish called for penne pasta, I substituted cheese tortellini, and used convenience products to produce a flavorful dish. The sauce couldn’t be simpler, but the resulting entree doesn’t hint of its ease. Add a salad and you’ve got a hearty, quick, yet delicious meal.
- 1 9-ounce package fresh cheese tortellini, cooked according to directions and drained
- 1/4 pound Pancetta, diced
- 8 ounces fresh mushrooms, sliced
- 1/2 red bell pepper, sliced
- 2 boneless, skinless chicken breast halves, cut into strips
- 1 pound peeled and deveined medium to large shrimp
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes, optional
- 1 16-ounce jar Alfredo sauce
- 1/2 cup reduced fat sour cream
- 1/2 cup shredded Parmesan cheese
- 1 cup shredded Mozzarella cheese
Preheat oven to 350 degrees F. Heat a Dutch oven or large sauté pan over medium-high heat. Add pancetta and sauté until golden, about 3 minutes. Add mushrooms and sauté 5 minutes. Add red bell pepper strips and chicken and sauté until the chicken is almost cooked, 3 to 5 minutes. Add shrimp and sauté until they just begin to turn pink.
Remove from heat, season with salt, pepper and the red pepper flakes, if desired. Stir in Alfredo sauce, sour cream, shredded Parmesan and the cooked pasta and pour the mixture into a 3-quart casserole dish which has been sprayed with nonstick cooking spray. Top with the grated Mozzarella, and bake, uncovered, for 30 minutes, until heated through.
Makes 8 servings.