Ingredients

• 1 (20 ounce) package frozen tortellini
• 2 tablespoons margarine (I used margarine) or 2 tablespoons butter (I used margarine)
• 2 teaspoons minced garlic (can use more or less)
• 1 medium onion, chopped (can use more or less)
• 1 (14 1/2 ounce) can of hunt's diced fire-roasted tomatoes (undrained)
• 1 (14 1/2 ounce) can petite diced tomatoes with garlic and olive oil, drained
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 1/2 cup beef broth
• 1/4 teaspoon thyme
• 1 teaspoon salt (optional)
• 1/2 teaspoon pepper
• 4 medium mushrooms, minced
• 2 tablespoons margarine
• 2 tablespoons parmesan cheese
• 1 tablespoon margarine
• 2 tablespoons parmesan cheese

Instructions

1. Preheat 400 degrees.

2. In sauce pan heat 2 tablespoons margarine. Add garlic and onions and cook over med heat until tender.

3. Add tomatoes, paste, flour, broth, thyme, salt and pepper. Stir and bring to a boil. Simmer 15 minutes. Stir occasionally.

4. Stir in mushrooms and cook for 5 minutes.

5. Meanwhile cook tortellini according to package instructions. Drain.

6. In shallow baking dish (I used my 10 inch square cooking dish) melt 2 tablespoon margarine.

7. Add tortellini. Cook and stir for approximately 2 minutes.

8. Pour sauce over top.

9. Add 2 tablespoon Parmesan cheese and stir.

10. Top with 1 tablespoon margarine cut into small pieces.

11. Sprinkle with remaining Parmesan cheese (I didn't measure and just sprinkled on top).

12. Bake 10 to 12 minutes in hot 450 degrees oven.

13. Enjoy.

14. Note: Original recipe uses 4 ripe tomatoes, peeled and chopped in place of the canned tomatoes but you will need to increase the beef broth to 1 cup. We prefer to eat it with the canned method.