Sausage & Mushroom Tortellini Parma-Rosa Casserole

Ingredients

• 1 (9 ounce) bag frozen cheese tortellini
• 1 Knorr parma rosa sauce mix
• 3 tablespoons butter or margarine, divided
• 1 1/2 cups skim milk
• 3 hot Italian sausages, sliced into 1 cm. medallions
• 250 g sliced mushrooms
• 1/2 small onion, finely chopped
• 1 cup mozzarella cheese (or more)
• 1/2-1 cup Ritz cracker crumbs
• 2 tablespoons parmesan cheese

Directions

1. 1

   Bring a pasta pot of salted water to a boil. While waiting for the water to boil, heat a skillet over medium-high heat. Fry sausage slices on both sides until brown; remove them from the skillet. Place in a large mixing bowl.

2. 2

   In the same skillet, saute mushrooms for 2 minutes, then add onion, and sautee for an additonal 2 minutes, until mushrooms have rendered their liquid and onion has softened. Remove from skillet, scraping any sausage bits that remain, and place in the same bowl as the sausage.

3. 3

   Preheat oven to 350 degrees.

4. 4

   Cook tortellini approximately 7 minutes; drain and rinse. Place in the mixing bowl.

5. 5

   While tortellini is cooking, melt 1 tb. of butter or margarine in a small saucepan over medium-high heat. Add milk and sauce mix, stirring constantly until well combined. Continue stirring frequently until sauce comes to a boil; reduce heat and continue stirring until thickened, about 1-2 minutes.

6. 6

   Pour sauce over everything and mix with a spatula until well combined. Place in a greased casserole dish, and sprinkle with parmesan cheese. Top with mozzarella cheese, then crushed Ritz crackers.

7. 7

   Melt remaining 2 tb. butter or margarine in the microwave for about 30 seconds, and drizzle over the crumbs.

8. 8

   Place in the oven for 30 minutes until golden brown on top; let stand 10 minutes before serving. Enjoy!