TORTELLINI WITH DICED TOMATOES
Yield Portion Size
6-3/4 lbs | |
1/4 cup |
Wesson® Canola Fry Oil
|
3 cups |
White onion, chopped
|
2-3/4 quarts | |
3 cups | |
2 tbsp |
Granulated sugar
|
1/2 cup |
Chopped fresh sage
|
1-1/2 quarts |
Heavy cream
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 205 mg | 21% |
Carbohydrate | 56 g | 19% |
Cholesterol | 93 mg | 31% |
Total Fat | 30 g | 46% |
Iron | 2 mg | 9% |
Potassium | 75 mg | 0% |
Calories | 551 kcal | 28% |
Sodium | 707 mg | 28% |
Protein | 16 g | 31% |
Polyunsaturated Fat | 1 g | 4% |
Saturated Fat | 16 g | 81% |
Sugars | 8 g | 1% |
Dietary Fiber | 5 g | 20% |
Vitamin C | 18 mg | 31% |
Vitamin A | 1212 iu | 24% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Cook Angela Mia® Tri-Color Pre-Cooked Cheese Tortellini according to package directions.
-
Step 2
In sauce pot, heat Wesson® Canola Fry Oil over medium heat, add onions and cook until translucent. Add drained Angela Mia® Diced Tomatoes in Juice, Angela Mia® Marinara Sauce, sugar and sage; reduce heat to low and simmer about 10 minutes.
-
Step 3
Pour cream into mixing bowl, gradually temper 3 cups of hot sauce into cream and whisk until well blended. Add back to hot tomato mixture and stir until blended.
-
Step 4
Cook until heated through.
-
Step 5
For 1 serving: Place 4 oz. pasta on plate and add 8 oz. sauce on top.
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