Tortelloni with Roasted Eggplant & Cherry Tomato Sauce

Name: Tortelloni with Roasted Eggplant & Cherry Tomato Sauce
Cook time: 15 minutes
Total time: 55 minutes
Ingredients: 1 medium eggplant, unpeeled, cut into 1-inch cubes (about 5 1/2 cups); 1 pint cherry tomatoes (about 2 cups); 2 cloves garlic, peeled; 1/4 cup olive oil; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 1/2 teaspoon crushed red pepper flakes; 1 package BUITONI Refrigerated Chicken & Roasted Garlic Tortelloni (20 oz.); 1/4 cup torn fresh mint leaves; 1/4 to 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.); 1/4 cup toasted pine nuts

June 30, 2014

Eggplant and tomatoes are delicious roasted and blended into a chunky sauce with garlic, crushed red pepper and mint. The sauce complements the chicken & roasted garlic tortelloni nicely and makes for a wonderful dish for entertaining.

Recipe notes

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