BAKED TORTELLINI IN MEAT SAUCE

iklan tengah

 This baked tortellini recipe starts with Three Bridges Triple Cheese Tortellini and Heirloom Marinara Sauce. I always keep Three Bridges pasta products in my fridge for quick and easy back to school meals. The pasta and sauces are made from premium, high quality ingredients, and contain no artificial ingredients, flavors or colors. The products are simple, honest and better-for-you, containing no preservatives, fillers or hormones. And can I just say, they’re absolutely delicious! The Heirloom Marinara Sauce tastes homemade! Three Bridges pastas and sauces are available at natural food and grocery retailers nationwide. I found Three Bridges at my local Safeway, but they’re also available at Raley’s, Target and more.

BAKED TORTELLINI IN MEAT SAUCE:

Ingredients

• 18 ounces Three Bridges Triple Cheese Tortellini (2 9-ounce packages or 1 family size package)
• 1 15-ounce container Three Bridges Heirloom Marinara Sauce
• cooking spray
• 2 teaspoons olive oil
• 1/2 cup diced white onion
• 1 pound ground beef I use 90% lean
• salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 2 tablespoons chopped parsley

Instructions

1. Preheat the oven to 400 degrees F. Coat a 6 cup or larger baking dish with cooking spray. Bring a pot of water to a boil. Cook the tortellini according to package directions.
2. While you wait for the water to boil and tortellini to cook, heat the olive oil in a large pan over medium high heat. Add the onion and cook for 3-4 minutes or until softened.
3. Add the ground beef to the pan and season to taste with salt and pepper. Cook, breaking up the meat with a spatula, until done, approximately 4-5 minutes.
4. Pour the marinara sauce into the pan with the beef and heat until warmed through.
5. Drain the pasta and return to the pot. Pour the sauce over the pasta and toss to coat.
6. Spoon the pasta into the prepared baking dish and sprinkle the cheese over the top.
7.  Bake for 20minutes or until cheese is melted and starting to brown.
8. Sprinkle with parsley and serve.

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