Tortellini al Forni

• 1 1/4 lb cheese tortellini, cooked
• 1 chopped parsley, for garnish
• 1 parmesan cheese, grated for garnish
• 1/4 cup olive oil
• 2 clove garlic, minced
• 2 cup crushed tomatoes
• 1 chicken bouillon cube, mashed
• 4 tsp dried basil
• 2 tsp chopped parsley
• 1/4 tsp ground black pepper
• 2 cup heavy cream
• 4 tbsp parmesan cheese, grated

1. Blend bullion with basil, parsley, and pepper into the tomatoes.
2. Transfer to a pot.
3. Saute the garlic in olive oil until just white and tender.
4. Add to the tomato sauce and bring to a simmer.
5. In a separate non aluminum skillet, bring the heavy cream to a slow boil.
6. Add the tomato sauce, and the 4 tablespoons of grated cheese.
7. Stir well.
8. Then fold in the tortellini into the tomato basil cream sauce.
9. Garnish with parsley and parmesan cheese.

cheese tortellini, parsley, parmesan cheese, olive oil, clove garlic, tomatoes, chicken bouillon cube, basil, parsley, ground black pepper, heavy cream, parmesan cheese

Taken from cookpad.com/us/recipes/355107-tortellini-al-forni (may not work)