Cheese Tortellini With Meat Sauce

Happy Monday everyone! I hope this chilly Fall day finds you well šŸ™‚ It’s sometimes hard to get back into the swing of things after a weekend, so here’s an easy weeknight meal to make the transition a little smoother. This is a semi-homemade meal, perfect for a bad case of the Monday’s šŸ˜‰

– 1 pound of lean ground beef
– 28 ounce can crushed tomatoes
– 15 ounce can pasta sauce
– Italian spices; oregano, thyme, basil, garlic, red pepper flakes (optional) etc.
– refrigerated package of cheese tortellini (my favorite is Buitoni)

Begin by browning your ground beef in a large skillet with tall sides. This pan will be used to make the sauce in also, so you want to make sure it won’t overflow. Once the meat is browned, drain the fat and place it back in the pan. Add in your crushed tomatoes and tomato sauce, season well with your spices. Give everything a big stir and taste, adjust the seasonings as needed. Turn the heat to low and let it simmer for about an hour or so. Longer is always better with pasta sauces, but if you don’t have time, that’s ok. Give the sauce a few good stirs periodically so it doesn’t become watery on top.
When your sauce is close to being done, boil a large pot of water. Once your water is boiling, add in the tortellini and let it cook 7-9 minutes. You can tell when the tortellini is close to being done, because it will puff up, get very fat, and float to the top. Take a noodle out to taste and check for doneness. Drain the tortellini and place it back into its pot, you can also add it straight into the sauce at this point. My family prefers to dish the pasta and sauce seperately, so that’s what I do. Top with grated parmesan and serve with garlic bread and a nice side salad.




About halfway through it’s cooking time.



This is how the tortellini should look once it’s done.


Dinner is served!