CONFETTI ON A PLATE - ITALIAN GARDEN TORTELLINI
In the blue-collar towns where I grew up the Italians were known for their colorful, productive gardens where they raised large amounts of food on tiny, urban plots. This colorful pasta dish, loaded with just-picked summer vegetables, is a tribute to that memory. But if fresh vegetables and herbs are not available you can use frozen veggies or dried herbs (1/3 as much). The recipe can easily be halved or doubled and it holds well for potlucks and picnics. Feel free to adjust the amounts and types of vegetables to use the fresh, seasonal items you have on hand. The goal is a colorful variety of flavors.
Provided by 3KillerBs
Categories Cheese
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Brown ground beef and drain excess grease. Set aside.
- Heat olive oil in a large, heavy-bottomed, ovenproof pan.
- Saute green and wax beans, zucchini and yellow squash, onions, herbs, and eggplant/peppers (if using them), on medium-high heat until about half cooked.
- Reduce heat to medium. Add tomatoes and heat until tomatoes get sort of wilted and juicy, stirring occasionally.
- Add browned, ground beef and bring to a gentle simmer. If the amount of juice seems inadequate (plum or grape tomatoes are less juicy than the canning and slicing types), add about 1/2 cup V8, tomato juice, or beef stock. But don't make it too wet or the tortellini will get mushy and unappealing.
- Remove from heat. Toss with hot tortellini.
- Stir in the Parmesan and half the Mozzarella. Top with remaining Mozzarella.
- Bake at 350F for 20-30 minutes or until the cheese bubbles and starts to brown.
- This is a meal in one casserole but, as with many pasta dishes, a salad of Italian greens and a loaf of crusty bread would add the final polish.
- Suitable for OAMC. Treat it as you would treat lasagna.
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Durjoy Kundu
[email protected]This recipe is a keeper!
Md Sourov sordar
[email protected]I'm not a fan of tortellini, but this dish was surprisingly good.
Amukelani Mkhavele
[email protected]This dish is a bit too heavy for my taste.
Faiswal Muhangi
[email protected]I can't wait to try this recipe!
Feroz Jamader
[email protected]This is a great recipe for beginner cooks.
Bahaa Alsamman
[email protected]I've made this dish several times and it's always a crowd-pleaser.
brison williamson
[email protected]The leftovers were even better the next day.
Charlie Miles
[email protected]This recipe is a great way to get kids to eat their vegetables.
Tara Payne
[email protected]I'm not sure what went wrong, but my dish turned out mushy.
Pet Simulator
[email protected]This dish is perfect for a summer party.
maria lucy
[email protected]I would definitely recommend this recipe to others.
Naeem Abbasi
[email protected]This is one of my favorite tortellini recipes.
BeLieBeR oP
[email protected]I wasn't a fan of the tortellini, but the vegetables were delicious.
Nikola Boskovic
[email protected]This dish is a great option for a quick and easy weeknight meal.
Tulsi Neupane
[email protected]The sauce was a bit too bland for my taste, but I added some extra spices and it was perfect.
Cherry Matente
[email protected]I added some cooked chicken to this dish and it turned out great.
Wupnyonga Loveline
[email protected]This recipe is a great way to use up leftover vegetables.
Tajuddin Taju
[email protected]The tortellini was a bit too al dente for my taste, but overall the dish was very good.
Javier Macal
[email protected]I love the colorful vegetables in this dish. They add a nice touch of vibrancy to the plate.
donna Rella
[email protected]This tortellini dish was a hit with my family! The flavors were vibrant and fresh, and the tortellini was cooked perfectly.