Ingredients Jump to Instructions ↓

  1. 2 9-ounce packages refrigerated cheese-filled tortellini

  2. 1 1/3 cups thin strips red, yellow, and/or green sweet pepper

  3. 2 15-ounce cans cannellini beans (white kidney beans), rinsed and drained

  4. 1 cup milk

  5. 1/4 cup finely shredded Parmesan cheese (1 ounce)

  6. 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon ground nutmeg

  9. 1/4 teaspoon black pepper

  10. Finely shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Method :

  2. Cook the pasta according to package directions, adding the sweet peppers for the last 1 minute of cooking.

  3. Meanwhile, for sauce, in a food processor or blender combine 1 can of the drained beans and the milk. Cover and process or blend until smooth.

  4. Drain pasta mixture; return to pan. Add the bean mixture, remaining can of drained beans, the 1/4 cup Parmesan cheese, the oregano, salt, nutmeg, and black pepper.

  5. Cook and stir until heated through. If desired, sprinkle with additional Parmesan cheese.


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