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Recipes
Herbed Artichoke Cheese Tortellini
By smolson
Drain tomatoes, reserving 2/3 cup juice; set aside
- 2 cans (14-1/2 ounces each) Italian diced tomatoes
- 2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
- 2 packages (9 ounces each) refrigerated cheese tortellini
- 2 cups chopped onions
- 1/2 cup minced fresh parsley
- 2 to 4 tablespoons minced fresh or 2 to 4 teaspoons dried basil
- 2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup Crisco® Extra Virgin Olive Oil
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/2 teaspoon salt
- 1/4 cup shredded Parmesan cheese
- bread