All Photos © Christine Elise McCarthy 2014
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Yummy comfort food! There are a couple of steps required but all are simple – so do not be intimidated. I include a recipe here for pesto but you can use a pre-made one, if you prefer. I used a cheese tortellini that I had left over from my Easy Make-Ahead Tortellini & Caprese Skewers.
In fact, I also used leftover tomatoes & mozzarella balls and basil. At any rate, I used cheese tortellini but you can use any type you prefer. Easy peasy! Give it a try!
Oh! And buy my HILARIOUS novel – Bathing & the Single Girl! The reviews are coming in on Amazon & they are very flattering! MEN love it, too!
Baked Tortellini with Pesto and Roasted Tomatoes & Cauliflower
12 oz tortellini – cooked as per directions & drained
1/2 small head of cauliflower – cut into bite-size florets
20-30 cherry tomatoes
1/4 cup cream cheese
1/2 cup pesto (1 cup basil, 1/4 cup grated Parmesan, 1/4 cup olive oil, 1/4 cup walnuts, 2 garlic cloves, 1/4 tsp salt & 1 tsp lemon juice – blended until smooth)
10 small mozzarella balls – sliced
Grated Parmesan as garnish
Heat the oven to 450.
Toss the cauliflower & tomatoes in 2 TBS olive oil & sprinkle with salt. Roast at 450 for 20 minutes or until the cauliflower begins to brown.
Meanwhile – cook the tortellini, drain & set aside.
Blend the pesto ingredients. Add the cream cheese to the pesto & blend. Set aside.
When the vegetables are done roasting – set them aside & lower oven temperature to 350.
Grease a casserole pan with cooking spray or olive oil.
In a large bowl (or in the casserole pan – if you can manage it) – toss the tortellini with the cauliflower & tomatoes & pesto. Put in the casserole pan & top with mozzarella balls. Bake at 350 for 20-30 minutes or until the cheese is melted & bubbly.
Serve that shit up with grated Parmesan & some Chablis from a box. Read my book. Pee yourself laughing! Drink more wine. Tell the world to kiss your ass!