I have the original page from the 1997 Sunset mag where this was published in my recipe box. It's getting worn & tired so I am glad I found it posted here. I've made it so many times in years past but had forgotten to add it to my current repertoire. This is a great comfort food dish for home or to bring for a pot luck. It's yummy and original and looks great on a plate. I love the fact that you cook the tortellini right in the sauce and the combo with the eggplant makes it! It's even better on day 2. I cut down on the amount of cheese for today's pallet and used chick tortellini added a bit of depth instead of the richness of cheese.
Note: If desired, heat additional pasta sauce to spoon onto individual servings.
Yield: Makes 8 servings
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Amount per serving
- Calories: 546
- Calories from fat: 33%
- Protein: 26g
- Fat: 20g
- Saturated fat: 9.6g
- Carbohydrate: 69g
- Fiber: 6.6g
- Sodium: 983mg
- Cholesterol: 77mg
- 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
- 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.
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