Confetti On A Plate Italian Garden Tortellini Recipe

Name: Confetti On A Plate Italian Garden Tortellini
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 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

A vibrant celebration of summer flavors! This Italian Garden Tortellini recipe is inspired by the colorful, abundant gardens of Italian-American communities. Imagine bursting, fresh vegetables – zucchini, yellow squash, bell peppers, and more – tossed with tender cheese tortellini and savory ground beef in a rich tomato sauce. This one-pan wonder is perfect for a weeknight meal, potluck, or picnic. Easily customizable with seasonal vegetables and herbs – use what you have on hand! Fresh or frozen vegetables work beautifully, and you can even substitute dried herbs (use 1/3 the amount). Get ready for a taste of summer, every single bite!

Prep Time 20 mins

Cook Time 60 mins

Calories 670.4 kcal

Protein 84g

Rating 4.7 (3 Reviews)

Confetti On A Plate Italian Garden Tortellini

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.