Ingredientes para Confetti On A Plate Italian Garden Tortellini
- 1 lb ground beef
- Wax Bean
- 1 cup chopped green beans
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- Green Onions
- Green Peppers
- Eggplant
- Fresh Rosemary
- Fresh Basil
- Fresh Thyme
- Fresh Oregano
- Garlic Cloves
- Fresh Tomatoes
- Cheese Tortellini
- Parmesan Cheese
- Mozzarella Cheese
- 2 tablespoons olive oil
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Cómo preparar Confetti On A Plate Italian Garden Tortellini
- Preheat oven to 350°F (175°C).
- Brown 1 lb ground beef in a large, heavy-bottomed, ovenproof skillet. Drain excess grease and set aside.
- Add 2 tablespoons olive oil to the skillet. Add 1 cup chopped green beans, 1 cup chopped wax beans, 1 medium zucchini (chopped), 1 medium yellow squash (chopped), 1 medium onion (chopped), 2 cloves garlic (minced), and 1/2 cup chopped fresh herbs (basil, oregano, parsley – or 2 tablespoons dried). Saute over medium-high heat until vegetables are about half-cooked (about 5-7 minutes).
- Reduce heat to medium. Add 2 (28 ounce) cans crushed tomatoes and simmer until tomatoes soften and release their juices (about 10 minutes), stirring occasionally.
- Stir in the browned ground beef. Simmer gently for 5 minutes.
- If the sauce seems too thick, add 1/2 cup V8 juice, tomato juice, or beef broth. Do not over-liquidize; the tortellini should not be swimming in sauce.
- Remove from heat and stir in 1 lb cheese tortellini (cooked according to package directions).
- Stir in 1 cup grated Parmesan cheese and 1/2 cup shredded mozzarella cheese.
- Top with the remaining 1/2 cup shredded mozzarella cheese.
- Bake at 350°F (175°C) for 20-30 minutes, or until the cheese is bubbly and lightly browned.
- Serve hot. A simple Italian green salad and crusty bread complement this dish perfectly.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
20g
Fat
76g
Carbs
17g
