Ingredients

The following ingredients have 4 Servings
  • 1 20 oz. package fresh cheese tortellini – UNCOOKED***
  • 1/4 cup milk
  • 2 cups freshly grated mozzarella cheese, divided
  • 1 cup freshly grated Parmesan cheese, divided
  • 2 tablespoons olive oil
  • 1 pound lean ground beef ((may use 1/2 sausage))
  • salt and pepper
  • 1/4 teaspoon red pepper flakes
  • 1 yellow onion, diced
  • 2 medium carrots, peeled and thinly sliced
  • 8 oz. cremini mushrooms, sliced or chopped
  • 1 squash, quartered and sliced
  • 1 green bell pepper, chopped
  • 6-8 garlic cloves, minced
  • 1/2 cup water
  • 1 28 oz. can crushed tomatoes in puree
  • 1 15 oz. can tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil
  • 2 teaspoons chicken bouillon
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1 whole bay leaf

Instruction

  • Heat 2 tablespoons olive oil in a Dutch Oven (or very large pot) over medium high heat. Add meat and season with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon red pepper flakes. Add onions and carrots and cook until meat is browned.
  • Add mushrooms and continue to cook for 5 minutes, stirring occasionally. Add squash, bell peppers and garlic and cook for 1 minute.
  • Stir in all of the remaining “Bolognese Sauce ingredients” and bring to a simmer. Simmer gently uncovered for 15 minutes, stirring occasionally.
  • Meanwhile, preheat oven to 350 degrees F.
  • After 15 minutes, discard bay leaf and stir in 1/4 cup milk, 1/2 cup Parmesan and the uncooked tortellini. Stir until well combined then pour 1/2 of this Bolognese tortellini into a 9x13 casserole dish. Top with 1 cup mozzarella then top with remaining Bolognese tortellni followed by remaining cheeses.
  • Cover tightly with foil and bake at 350 degrees for 30 minutes then remove foil and broil cheese until golden brown.