Cheese Tortellini in Meat Sauce tortellini pasta sauce dinner
Start by cooking the pasta a la dente according to the package directions; drain and set aside. In a large skillet, brown the ground beef with a little garlic, salt, pepper and Italian seasoning. Remove the excess grease from the beef and mix with a 24 ounce jar of marinara or pasta sauce. Add the cream cheese to the mixture and allow it to melt.
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Once it melts, add the garlic and sauté for about a minute, stirring constantly. Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir/whisk until it's nice and smooth. Stir in the tortellini (no need to boil it first). Reduce the heat to medium-low and cover the pan and cook for 5 minutes.
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Add marinara sauce and stir. Season the mixture with salt, pepper and other herbs. Stir well. Once meat and sauce mixture is simmering add cooked and drained tortellini to the skillet and stir well. Return mixture to a simmer. Sprinkle mozzarella cheese over the top and bake in an a preheated 350℉ oven for 5-7 minutes.
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Season it well with salt. Once boiling, add the tortellini and cook according to package instructions. Reserve one cup of pasta water. Drain the tortellini in a colander. Roughly chop the spinach into bite-sized pieces. Add the chopped spinach to the sauce. Stir to combine, the spinach will cook and wilt into the sauce.
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Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray. Cook the tortellini for 1 minute less than the package directions state. While the tortellini is cooking, add the ground beef to a large, deep skillet over medium heat and cook until browned. Add the garlic and cook for 30 seconds more.
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Once the ground beef is cooked, remove any excess grease in the pan. Add the marinara sauce, cubed cream cheese, mozzarella cheese, and seasonings to the pan. Place the lid on the skillet and let simmer for 5-8 minutes, stirring occasionally. Boil a pot of water and cook the tortellini according to the package instructions.
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For additional flavor, you could add pasta sauce with Italian seasoning. However, you could also use any red sauce, like marinara sauce or spaghetti sauce, or for a spicier version, you could use arrabbiata sauce. Cream Cheese - You can't leave this out because it adds creaminess to the tortellini casserole. Mozzarella Cheese - You'll.
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Taste the sauce and adjust seasonings adding more salt/pepper if needed. BAKE: Pour the sauce over the veggies and tortellini. Stir gently in the casserole dish and then press into one even layer. Add Parmesan cheese on top. Bake for 20-25 minutes or until warmed through and cheese is melted on top. Broil for the last 1-2 minutes if desired.
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Grease a 9 x 13-inch baking dish or lightly coat with nonstick cooking spray. In a large measuring cup or bowl, whisk together the marinara sauce, water, and a few pinches of salt and pepper. Pour a small amount of the sauce mixture into the bottom of the prepared dish (just enough to coat in a thin layer).
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Strain and set aside. Add the block of cream cheese to the pasta sauce mixture. Cover for about 1-2 minutes to let it warm up. Uncover and mix well. Remove the skillet from the heat and stir in the cooked tortellini. With a spoon even out the pasta in one layer. Top with shredded mozzarella cheese.
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Add the milk to the empty jar of marinara and shake well; add to the meat mixture. Gently fold in the cooked tortellini; sprinkle the shredded cheese over the top. Bake the tortellini, uncovered, for 10-15 minutes or until hot and bubbly throughout. Let rest 10 minutes before serving.
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This cheese tortellini recipe is ready in a total of 15 minutes! Cook the pasta: Bring a large pan of salted water to a boil, add the tortellini, and cook until al dente. Drain, but reserve 1 cup of the pasta water. Make the sauce: To the same pan, add in the butter followed by the garlic and seasonings. Cook for 1 minute, then mix in heavy.
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Add garlic, basil, and oregano and stir until fragrant. Add tomatoes with juices, water, broth, and sugar and use a spoon to slightly smash the tomatoes. Bring to a boil, reduce heat to simmer. Allow sauce to simmer and thicken while cooking the tortellini, about 10 minutes. Stir in remaining olive oil and season to taste.
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Instructions. Boil the tortellini according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it. Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves.
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Add a couple ounces of cream cheese. Stir in to the warm sauce until it melts. Add a couple tablespoons of pasta water and simmer. The water used to boil the pasta is starchy and will help to thicken the sauce. Add cornstarch. Whisk together a couple teaspoons of water with a teaspoon of cornstarch, then whisk that into the Garlic Parmesan.
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Whisk in the flour and cook for 1-2 minutes. Add the chicken broth in splashes and stir continuously. Slowly stir in the half and half, then the seasonings. Bring to a boil, then reduce to a simmer. Boil tortellini in a separate pot of salted water according to package instructions. Drain.
