Herbed Artichoke Cheese Tortellini

Yes, yes... I know that isn't tortellini. I didn't realize until I was making dinner that I grabbed ravioli instead of tortellini. No big deal, though. Everything still worked out!

I found this recipe in the July/August issue of Taste of Home "Simple & Delicious". It was easy to put together and it didn't take much longer than 15-20 minutes. Was it good? Yes. Will I make it again? Probably not. The reason... It didn't knock my socks off. It was good, but there are so many recipes that I want to try so making a meal again that wasn't spectacular the first time isn't something I want to do!

I am posting the recipe because it tasted good and who knows... it may knock your socks off!

Herbed Artichoke Tortellini

2 cans (14.5 oz each) Italian diced tomatoes

2 jars (6.5 oz each) marinated artichoke hearts, quartered

2 packages (9 oz each) refrigerated cheese tortellini

2 cups chopped onions

1/2 cup minced fresh parsley

2-4 TBSP minced fresh basil OR 2-4 tsp dried basil

2 tsp minced garlic

1/2 tsp dried oregano

1/8 tsp crushed red pepper flakes

1/2 cup olive oil

1 can (2.25 oz) sliced black olives, drained

1/2 tsp salt

1/4 cup grated parmesan cheese

Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes, reserving 3/4 cup liquid. Chop artichokes and set aside.

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano, and red pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice, and artichoke liquid.

Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened. Drain tortellini; add to tomato mixture. Stir in the olives, salt, and artichokes; heat through. Sprinkle with parmesan cheese.

Serves 8.