Side Pannel
Cheesy Tortellini with Veggies
Cheesy Tortellini with Veggies
- Recipe Submitted by maryjosh on 07/24/2018
Ingredients List
- RAGU SAUCE:
- 1 lb. 96% lean ground beef
- 1 small onion diced
- 2 carrots peeled and thinly sliced
- olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup chicken broth
- 2 14.5-oz. cans crushed tomatoes undrained
- 26 oz. jar Prego spaghetti sauce
- 2 tbsp. tomato paste
- 1 tbsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. thyme
- scant ½ tsp. red pepper flakes
- 2 whole bay leaves
- 1 tsp. sugar
- VEGGIES:
- 1 zucchini chopped
- 1 yellow squash chopped
- 8 oz. mushrooms sliced
- 4 cloves garlic minced
- 1 red bell pepper chopped
- Salt and pepper to taste
- TORTELLINI:
- 32 oz. pkg. cheese tortellni UNCOOKED
- 3 cups mozzarella cheese shredded, divided use
Directions
RAGU SAUCE:
Pour a couple of tablespoons of olive oil in large skillet.
Add ground beef, onions, carrots and ½ tsp. each of salt and pepper and sauté until beef is browned.
Transfer mixture to a large 6-qt. Dutch oven.
Add chicken broth, crushed tomatoes, spaghetti sauce, tomato paste, basil, oregano, thyme, red pepper flakes, bay leaves and sugar.
Simmer while you chop the veggies.
VEGGIES:
In skillet add another tablespoon or so of olive oil, add zucchini, yellow squash and bell pepper.
Sprinkle generously with salt and pepper.
Sauté for about 5-8 minutes or until veggies soften slightly.
Add squash mixture to large Dutch oven.
Add another tablespoon of olive to skillet and sauté garlic and mushrooms for 5-8 minutes or until mushrooms are lightly browned.
Add mushroom mixture to Dutch oven.
Simmer for 20-30 minutes until flavors mingle well and carrots are fully cooked.
Remove bay leaves.
TORTELLINI:
Stir in cheese tortellini UNCOOKED and 1 ½ cups cheese.
Spray a 9x13” glass baking dish with olive oil cooking spray.
Pour tortellini mixture into prepared dish.
Top with remaining 1 ½ cups mozzarella cheese.
Cover with foil.
Bake at 350 about 30 minutes or until hot and bubbly.
Remove foil and return to oven about 5 more minutes or until cheese gets lightly browned, if desired.
Pour a couple of tablespoons of olive oil in large skillet.
Add ground beef, onions, carrots and ½ tsp. each of salt and pepper and sauté until beef is browned.
Transfer mixture to a large 6-qt. Dutch oven.
Add chicken broth, crushed tomatoes, spaghetti sauce, tomato paste, basil, oregano, thyme, red pepper flakes, bay leaves and sugar.
Simmer while you chop the veggies.
VEGGIES:
In skillet add another tablespoon or so of olive oil, add zucchini, yellow squash and bell pepper.
Sprinkle generously with salt and pepper.
Sauté for about 5-8 minutes or until veggies soften slightly.
Add squash mixture to large Dutch oven.
Add another tablespoon of olive to skillet and sauté garlic and mushrooms for 5-8 minutes or until mushrooms are lightly browned.
Add mushroom mixture to Dutch oven.
Simmer for 20-30 minutes until flavors mingle well and carrots are fully cooked.
Remove bay leaves.
TORTELLINI:
Stir in cheese tortellini UNCOOKED and 1 ½ cups cheese.
Spray a 9x13” glass baking dish with olive oil cooking spray.
Pour tortellini mixture into prepared dish.
Top with remaining 1 ½ cups mozzarella cheese.
Cover with foil.
Bake at 350 about 30 minutes or until hot and bubbly.
Remove foil and return to oven about 5 more minutes or until cheese gets lightly browned, if desired.
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