1/2 cup butter
4 teaspoons Italian-style seasoning
1 clove garlic, crushed
1 teaspoon dried rosemary
1/2 pound bacon, sliced
1 (8 ounce) can mushrooms, drained
1 (10.75 ounce) can condensed tomato soup
1/2 cup milk
8 ounces shredded Cheddar cheese
1 (8 ounce) can crushed tomatoes, drained
Preheat oven to 400 degrees F (200 degrees C).
In a skillet, melt butter or margarine. Add Italian-style seasoning to skillet; saute over medium heat, stirring constantly, until evenly coated. Add garlic and rosemary; cook, stirring constantly, for 2 minutes or until garlic is golden.
Remove skillet from medium heat. Stir in bacon, mushrooms, sausage, mushrooms, tomato soup and milk. Season with Italian-style seasoning, garlic, rosemary, bacon and mushrooms. Fill tortellini shells with mixture.
Place in preheated oven 5 minutes in preheated oven, or until tortellini is watery.
After 5 minutes, remove from oven. Quickly spread tomato mixture on tortellini and sprinkle cheese on top. Repeat with remaining ingredients.
Bake tortellini 1 hour in preheated oven, or until cheese is bubbly and lightly browned.