Red and White Tortellini
- 24 oz. jar Bertolli® pasta sauce
- 15 oz. jar Bertolli® Carbonara sauce
- 2 (19 oz. each) packages refrigerated tortellini pasta
- 3.5 oz. package sun-dried tomatoes with herbs
- 8 oz. shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese for garnish
- In a large skillet, heat together the two pasta sauces, sun-dried tomatoes and mozzarella cheese. Heat and stir until cheese is melted.
- Meanwhile, cook the pasta according to package directions. Drain.
- Serve by placing sauce mixture over pasta and garnishing with Parmesan cheese.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/red-and-white-tortellini/
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