Comments and Likes


  • 1 lb. 8oz. cheese tortellini
  • 6 oz. prosciutto
  • 1 jar Napa Valley Bistro® Creamy Vodka Style Marinara
  • 12 oz. frozen peas, thaw at room temperature
  • 4 oz. freshly grated parmesan cheese
  • 2 T. Mezzetta® Extra Virgin Olive Oil
  • *Calculated ingredients may not always be as accurate as the original recipe.


Cook cheese tortellini according to package directions. 

Meanwhile, tear prosciutto into small bits and cook in a skillet with Mezzetta Extra Virgin Olive Oil on high heat until crispy. Drain on a paper towel.

Mix cooked cheese tortellini with Mezzetta Creamy Marinara. Stir in peas and prosciutto, mixing well.

Top with freshly grated parmesan cheese and serve.