- soft Italian sausage casing - 3 pieces
- garlic - 3 teeth
- bulbs - 1/2 Pieces
- Portobello mushrooms - 180 Grams
- Tortellini with cheese - 450 Grams (frozen)
- Sage leaves - 8-10 pieces
- cheese Mascarpone or cottage cheese - 240 Grams
- Mozzarella cheese - 150 Grams
1. Preheat the oven to 175 degrees. Cut the sausage and mushrooms. Finely chop the garlic. Cut the onion into cubes. Heat the frying pan over high heat with 1 tablespoon of olive oil. Add chopped sausage to a frying pan and fry until it is evenly browned. Put sausage on a plate and set aside. 2. In the same pan fry garlic and onions lightly, add mushrooms and fry over medium heat until brown, about 10 minutes. 3. Prepare the tortellini according to the instructions on the package. Drain, pour with olive oil, cover the bowl with a towel and set aside 4. In the food processor, mix Mascarpone cheese and sage leaves. 5. Mix the cheese mass with sausage and mushrooms, stir until homogeneous. If the mixture seems too thick, add a little chicken broth until the desired consistency is achieved. Season with salt and pepper to taste. 6. Stir the mass from the tortellini. Put the mixture in a baking dish, oiled. 7. Sprinkle with the mozzarella cheese. Place in the oven and bake for 30 minutes until the cheese turns brown and starts to bubble. 8. Remove from the oven and serve, decorated with chopped sage.
Servings: 6