1 (14.5 ounce) can stewed tomatoes with green bell peppers
1 (4 ounce) can cream-style cooked pasta
8 green onions, diced
8 slices fresh AP Italian bread, each half a inch wide
10 large tortellini, each half a medium-size circular dish
3/4 cup grated Parmesan cheese
2 eggs, beaten
1 (12 ounce) package half-and-half cream cheese, room temperature
salt and pepper to taste
1 cup milk
Preheat oven to 350 degrees F. Weigh tomatoes, about 1/2 cup.
In a 2 1/2-quart casserole over medium heat, combine mushroom and sauteed tomatoes and pasta. Add green onions and sprinkle with bread. Season with salt and pepper. Cook until onions are tender, about about 5 minutes.
Combine eggs and half-and-half with milk. Cook 5 to 7 minutes or until mixture thickens. Serve, hot, or cold.