FOODIE FAQs/ Pasta/Grain

Bleu Cheese Tomato Sauce Tortellini

Ripe bleu cheese and tangy tomato sauce can be a side dish perk to roasted chicken, or add a salad and it becomes an easy-peasy main meal.  Any type of bleu cheese can be used.  If you use one with a rind as we did, it will need to be fished out before serving-the cheese will melt from the inside and season the tomato sauce.  A rind-less bleu will simply melt into the sauce and be good to go.

Perfect sauce to use a heat diffuser with!

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Print Recipe
Serves: 4 Cooking Time: 25 minutes

Ingredients

  • 8oz/230g ripe bleu cheese
  • 16oz/460g tomato sauce or marinara (pre-made or DIY)
  • 2oz/60ml olive oil
  • 1 small onion, small dice
  • Barilla Dried Totellini with Cheese or Cheese and Spinach (small bag for side dish, large family size for meal)
  • OR
  • 16oz/460g fresh tortellini

Instructions

1

Cook pasta according to directions on package based on whether using dried or fresh tortellini.

2

Dice onion.

3

Heat oli in saucepan on stove.

4

Add onion.

5

Sautée until translucent.

6

Add tomato sauce.

7

Bring to a low simmer.

8

Slice cheese into large pieces so that they melt into the sauce easily.

9

Heat sauce through to melt cheese.

10

If using bleu cheese with a rind, remove after the creamy interior of the cheese has melted.

11

Remove from heat.

12

Drain pasta and place into a serving bowl.

13

Top with bleu cheese tomato sauce.

Notes

Cooked mushrooms and or leeks are alternative additions to this sauce.

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