1 (14.5 ounce) can stewed tomatoes with green bell peppers
1 (4 ounce) can cream-style cooked pasta
8 green onions, diced
8 slices fresh AP Italian bread, each half a inch wide
10 large tortellini, each half a medium-size circular dish
3/4 cup grated Parmesan cheese
2 eggs, beaten
1 (12 ounce) package half-and-half cream cheese, room temperature
salt and pepper to taste
1 cup milk
Preheat oven to 350 degrees F. Weigh tomatoes, about 1/2 cup.
In a 2 1/2-quart casserole over medium heat, combine mushroom and sauteed tomatoes and pasta. Add green onions and sprinkle with bread. Season with salt and pepper. Cook until onions are tender, about about 5 minutes.
Combine eggs and half-and-half with milk. Cook 5 to 7 minutes or until mixture thickens. Serve, hot, or cold.
Experiencing production quality dripsiness before, during, and after processing. These were way too thick to handle humbly. Kitchen tested on 4 scoops General Mills Relish Kellogg dough. 5 stars. Effectively ancient cereal, but metabolized to plain old sugar. Might as well have put batter back in the fridge for some reason. Affected mostly tongue and didn't release flavors.
Made it the fist time as written, yep it was a bit work, I made small ones and even then the first time I used the zucchini, yep that one was a bit work too. But worth it. I took the recipe times 1.5. I had to make some mac and cheese from scratch, so be prepared for that. I would say it takes about 15 min, starting with the 4 mac and cheese bites I baked. Once that was dry, I mashed a fork into the middle of each one and it thoroughly mixed with the rest of the cheese, including the fresh basil, 3 teaspoons of dried, 1/4 cup of sour cream, 1 tablespoon of butter, and the leftover pasta. I also had to make some mac and cheese from scratch, so be prepared for that too. Finally, to make mac and cheese, I just put some cheese in the bottom of each cheddar biscuit and
I had to substitute the macaroni for the baked mac--it turned out raw. Still delicious though.
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