Tortellini with Tomato & Parmesan Mushroom Sauce

Tomato sauce:
Melt 1 tbsp (15 mL) of the butter in medium saucepan. Sauté onion and garlic until tender. Add tomato sauce. Bring to boil. Reduce heat, cover and simmer 10 minutes.

Parmesan/ mushroom sauce:
Melt remaining 2 tbsp (30 mL) butter in large saucepan. Cook mushrooms and green onions until tender and liquid has evaporated. Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil and thickens. Remove from heat. Stir in Canadian Parmesan cheese. Add salt and pepper to taste. Cover and keep warm.

Cook tortellini according to package directions. Drain. Stir into Parmesan/ mushroom sauce.

Pour tomato sauce into 2-qt/ 2 L shallow baking dish. Spoon tortellini mixture over tomato sauce. Sprinkle with Canadian Mozzarella and additional Parmesan cheese, if desired. Broil until cheese is melted and golden.

Microwave Method: Combine 1 tbsp (15 mL) butter, onion and garlic in 1 1/2-qt/ 1.5 L glass bowl. Cover with vented plastic wrap. Cook on HIGH (100 %) 2 min or until tender. Add tomato sauce. Re-cover. Cook on HIGH (100 %) 4 min; stir once; set aside. Combine remaining 2 tbsp (30 mL) butter, mushrooms and green onions in 2 1/2-qt/ 2.5 L glass bowl. Cover with vented plastic wrap. Cook on HIGH (100 %) 3 min or until tender; stir twice. Blend in flour; gradually stir in milk. Cook, uncovered, on HIGH (100 %) 6 to 8 min or until mixture boils and thickens; stir 4 times. Stir in Parmesan cheese; add salt and pepper to taste. Cook tortellini on stove according to package directions; drain; fold into Parmesan/ mushroom sauce. Spread tomato sauce in 2-qt/ 2 L shallow glass baking dish. Top with tortellini mixture; sprinkle with Mozzarella cheese. Cook, uncovered, on HIGH (100 %) 3 to 4 min or until cheese melts.

Tested in 700 watt oven.