Tortellini Torta

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

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

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

Ingredients

  • 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

Preparation

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