Tortellini Lasagna, oh yum

 

Here's a little ditty I made while talking on the phone with Didi the other night. Yeah, it's that easy. And it's delish. Kinda like a quick lasagna. I warn you, there's lots of cheese involved (my weakness) but you can adjust it to your tastebuds. I made this with ground beef, but I think it would be just as good as a vegetarian dish with the mushrooms and spinach while omitting the beef. It would make a great appetizer either way or a main course with a salad and some crusty bread (my other weakness). Here's the recipe:

Cremini Mushrooms and Spinach Baked with Ground Beef and Tortellini
I'm not sure how many servings- 9 for an appetizer and maybe 6 for a main course

1 T olive oil
1/2 large onion diced
8 oz cremini mushrooms diced
1 lb ground beef
2.5 oz fresh baby spinach
1-2 tsp crushed red pepper
salt and black pepper
1 12 oz bag of frozen tri-colored tortellini
1 28 oz jar of marinara sauce
1-1/2 cups shredded Italian blend cheese

In large skillet on medium heat, add your olive oil. Now add your onions and mushrooms. Cook a few minutes and add the ground beef. Add salt and pepper and crushed red pepper flakes. Cook mixture until pink disappears from the meat. Drain any fat that accumulates.

Now add your spinach. It looks like a lot, but really, next time I'll add more because it sure wilts down to almost nothing. And I might chop it next time too.

Now add your marinara sauce and pre heat your oven to 350 degrees.

In small baking dish (I used an 8x8 inch Pyrex) add a layer of sauce to coat the bottom of the pan. Add half the bag of frozen tortellini.

Top with half the meat sauce, then add half the shredded cheese.

Repeat the tortellini/meat sauce/cheese layer. Cover with foil and bake 30 minutes. Remove the foil and bake another 15 minutes uncovered. Let cool about 15-20 minutes before serving. Ooey, gooey, cheesy deliciousness, that's what it is, yum.

Souped up Ratatouille

This is becoming a broken record, so I might as well say it again, "I have the best network of internet cooking friends who are always inspiring me with their creations." Sometimes it's a burger or dessert or a casserole or dip. But tonight it was Susan B's Ratatouille Soup with Sausage and Tortellini. Her recipe is posted on JAP and the minute I saw this dish of loveliness I knew I'd be making it. Doesn't that bowl of veggies, pasta, meatballs and tomatoes look like a little bit of heaven? And best of all, it's a quick soup. I altered her recipe ever so slightly by adding my fav Old Bay Seasoning, a few red pepper flakes and the addition of mini chicken meatballs (instead of the sausage) and I'm thrilled with the results. Hearty and Healthy is what I was looking for, and that's exactly what I got!

Ratatouille Soup with Tortellini and Chicken Meatballs
Makes maybe 6 servings

4 T olive oil
1 medium onion diced
1 small green pepper diced
1 medium zucchini diced
1 small eggplant diced
4 cloves garlic chopped
1/2 tsp salt
1/4 tsp ground black pepper
2 tsp oregano
1-1/2 tsp Old Bay Seasoning
1/2 tsp red pepper flakes

1 28 oz jar Marinara sauce (I used Newman's Own Roasted Garlic and Pepppers)
32 ounces fat free/lower sodium chicken broth

1/2 pound ground chicken
3 cloves garlic grated
1 large egg beaten
1/2 tsp salt
1/3 cup Italian flavored bread crumbs
1/4 tsp ground black pepper

1 12 oz frozen bag Tri-Color Cheese tortellini

Ready to cook? I'm ready to re-live the experience and imagine the aromas in my kitchen. Let's get to it. Dice all vegetables and garlic.

In large pan on stovetop, add your olive oil and heat on medium low. Add your veggies, but not the garlic just yet. Cook a few minutes until veg starts to soften. Now add the garlic, salt, pepper, Old Bay and oregano. If you like a little heat, add a 1/2 tsp red pepper flakes. You know I did. Cook another 5 minutes.

When the vegetables are softened and seasoned (don't let them get mushy), it's time to add the liquid. Pour in your marinara.  Then your broth. Increase heat to a low simmer and cook while you make the mini meatballs.

To make the meatballs, combine beaten egg, bread crumbs, salt, pepper and grated garlic. When incorporated into a smooth mixture add the chicken and mix well. Start forming your mini meatballs abour 3/4 to 1 inch in diameter. Drop them into the broth/marinara/vegetable liquid and cook about 5-7 minutes. They are so tiny they cook in no time. Now add the tortellini. Keep the soup at a simmer and they will be done in 3-5 minutes. Ladle up and serve. I hope you enjoy!

Thanks for a great recipe Susan. I'll be making this often, and hopefully others will too. It's a another tasty way to get through these winter months.