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Tortellini Torta

Yield Makes 8 servings
Note: If desired, heat additional pasta sauce to spoon onto individual servings.


  • 3 eggplant (about 1 lb. each)
  • 2 cloves garlic, minced or pressed
  • 1 onion (about 1/2 lb.), chopped
  • 2 cups vegetable or chicken broth
  • 6 tablespoons chopped fresh basil leaves
  • 3 cups canned tomato-based pasta sauce
  • 3 packages (9 oz. each) fresh cheese-filled tortellini
  • 2 cups (1/2 lb.) shredded jack cheese
  • 1/2 cup grated parmesan cheese
  • Butter or margarine
  • 2 tablespoons fine dry bread crumbs

Nutrition Information

  • calories 546
  • caloriesfromfat 33 %
  • protein 26 g
  • fat 20 g
  • satfat 9.6 g
  • carbohydrate 69 g
  • fiber 6.6 g
  • sodium 983 mg
  • cholesterol 77 mg

How to Make It

  1. Rinse eggplant; trim off and discard stems. Cut eggplant into 1/2-inch cubes.

  2. In a 5- to 6-quart pan over high heat, combine eggplant, garlic, onion, 1 cup broth, and 4 tablespoons basil. Cover and bring to a boil. Boil, stirring often, until eggplant mashes very easily when pressed, 20 to 25 minutes.

  3. Meanwhile, in a 4- to 5-quart pan over medium-high heat, bring pasta sauce and remaining broth to boiling, stirring often. Add tortellini and stir often until pasta is barely tender to bite, about 5 minutes. Remove from heat. Stir in jack cheese and 6 tablespoons parmesan cheese.

  4. Butter sides and bottom of a 9-inch cheesecake pan with removable rim. Dust pan with bread crumbs. Spoon 1/2 of the tortellini mixture into pan and spread level. Top tortellini with eggplant, spread level, then add remaining tortellini and spread level. If making ahead, cover and chill up to 1 day.

  5. Bake, covered, in a 350° oven for 20 minutes (50 minutes if chilled). Uncover and bake until hot in center (about 130° on a thermometer), 10 to 15 minutes longer. Let stand 10 minutes.

  6. Run a knife between pan rim and pasta; remove pan rim. Sprinkle pie with remaining parmesan cheese and basil. Cut into wedges.