Source: By Chef Cole Winchester, Bella Monte, Virginia Beach, Virginia
12 ounces Bella Monte marinara
2 button mushrooms, sliced
1/4 cup grated parmesan cheese
2 sun-dried tomatoes, julienne
3 ounces heavy whipping cream
9 ounces precooked cheese tortellini
2 asparagus spears, grilled
Parsley and fresh basil, for garnish
Place marinara and mushrooms in sauté pan over medium high heat. Sauté for 1-2 minutes until marinara is warm. Add grated parmesan, sun-dried tomatoes and heavy whipping cream. Sauté until sauce turns pinkish color. Add cheese tortellini and sauté until cheese tortellini is warm all the way through, about 2 minutes.
Place finished tortellini in pasta bowl and garnish with fresh basil and parsley. Form an X with the two asparagus spears in center.