Go Back
–+ servings

Cheesy Tortellini with Veggies

Teresa Ambra
This amazing pasta dish is filled with cheese tortellini, lots of fresh veggies and ground beef. It has a wonderful homemade Ragu sauce and it's topped with mozzarella cheese. It's kid friendly and terrific for family or company dinners.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Beef, Main Dish, Pasta, Pasta Main Dish
Cuisine Italian
Servings 12
Calories 416 kcal

Equipment

  • 1 large skillet
  • 1 6-quart Dutch oven or stock pot with lid
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 9x13" glass baking dish

Ingredients
  

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. ground black pepper
  • 1/2 cup chicken broth
  • 2 14.5-oz. cans crushed tomatoes undrained
  • 26 oz. jar spaghetti sauce
  • 2 tbsp. tomato paste
  • 1 tbsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. red pepper flakes
  • 2 whole bay leaves
  • 1 tsp. granulated sugar

VEGGIES:

  • 1 zucchini chopped
  • 1 yellow squash chopped
  • 8 oz. mushrooms sliced
  • 4 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 tsp. Salt and pepper to taste

TORTELLINI:

  • 32 oz. pkg. cheese tortellini UNCOOKED
  • 3 cups mozzarella cheese shredded, divided use

Instructions
 

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 granulated sugar.
  • Simmer over low heat 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.

Notes

NOTE: The cheese tortellini is NOT precooked before adding it to the sauce.
 
Recipe adapted from Carlsbad Cravings.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 416kcalCarbohydrates: 43gProtein: 28gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 74mgSodium: 1130mgPotassium: 619mgFiber: 6gSugar: 8gVitamin A: 2655IUVitamin C: 25mgCalcium: 314mgIron: 6mg
Keyword casserole, mushrooms, parmesan cheese, pasta, tortellini, zucchini
Tried this recipe?Let us know how it was!