Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 2 Tbsp. olive oil
• 1 cup chopped onion
• 2 tsp. minced garlic
• 2 (14.5 oz.) cans Italian-seasoned diced tomatoes
• 1 (12 oz.) jar marinated artichoke hearts, drained, coarsely chopped
• 1 (2 1/4 oz.) cans sliced ripe olives, drained
• 1/2 cup chopped fresh parsley
• 3 Tbsp. chopped fresh basil
• 1/2 tsp. dried oregano
• 1/4 tsp. salt
• 1/8 tsp. crushed red pepper
• 2 (9 oz.) pkg. refrigerated cheese tortellini
• 1 (10 oz.) container refrigerated Alfredo sauce
• 1/2 cup grated Parmesan cheese

Directions

1. Heat oil in large saucepan over medium heat until hot. Cook onion 5 to 7 minutes or until tender, stirring occasionally. Add garlic; cook and stir 30 seconds.
2. Stir in tomatoes, artichoke hearts, olives, parsley, basil, oregano, salt and crushed red pepper; bring to boil. Reduce heat to low; simmer, covered, 12 to 15 minutes or until slightly thickened.
3. Meanwhile, cook tortellini according to package directions; drain. Stir tortellini into tomato mixture.
4. Heat

5. alfredo sauce in small saucepan over medium heat until hot. Drizzle tortellini with Alfredo sauce; sprinkle with cheese.

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