Sausage & Mushroom Tortellini Parma-Rosa Casserole - cooking recipe

Ingredients

1 (9 ounce) bag frozen cheese tortellini
1 Knorr parma rosa sauce mix
3 tablespoons butter or 3 tablespoons 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

Preparation

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.
In the same skillet, saute mushrooms for 2 minutes, then add onion, and saute for an additional 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.
Preheat oven to 350\u00b0F.
Cook tortellini approximately 7 minutes; drain and rinse. Place in the mixing bowl.
While tortellini is cooking, melt 1 tbsp 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.
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.
Melt remaining 2 tbsp butter or margarine in the microwave for about 30 seconds, and drizzle over the crumbs.
Place in the oven for 30 minutes until golden brown on top; let stand 10 minutes before serving. Enjoy!