Tortelloni with Roasted Eggplant & Cherry Tomato Sauce

Nutritional Information

  • Calories 390
  • Calories from Fat 170
  • Total Fat 19g 30%
  • Saturated Fat 4g 21%
  • Cholesterol 40mg 14%
  • Sodium 680mg 28%
  • Carbohydrates 41g 14%
  • Dietary Fiber 3g 11%
  • Sugars  3g
  • Protein 13g
  • Vitamin A 10%
  • Vitamin C 10%
  • Calcium 15%
  • Iron 10%

Tortelloni with Roasted Eggplant & Cherry Tomato Sauce

BUITONI® Tortelloni with Roasted Eggplant & Cherry Tomato Sauce

Prep: Min

Total: Min

Serves: 7

Eggplant and tomatoes are delicious roasted and blended into a chunky sauce with garlic, crushed red pepper and mint. The sauce complements the chicken & roasted garlic tortelloni nicely and makes for a wonderful dish for entertaining.

 Chicken & Roasted Garlic Tortelloni
 Freshly Shredded Parmesan Cheese
Nutritional Facts



PREHEAT oven to 400° F. Line baking sheet with parchment paper or foil.

COMBINE eggplant, tomatoes, garlic, oil, salt, pepper and crushed red pepper in large bowl. Spread on prepared baking sheet.

ROAST for 30 minutes or until vegetables are tender and eggplant is golden.

TRANSFER roasted vegetables to food processer. Add mint leaves; process until chunky.

PREPARE pasta according to package directions; drain, reserving 1 cup cooking water. Return pasta to saucepan along with eggplant mixture, reserved cooking water and cheese. Toss gently to coat. Sprinkle with pine nuts. Garnish with additional mint leaves, if desired.