Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 2 cloves garlic (minced or grated)
  • ½ medium onion (diced)
  • 8 oz cheese tortellini
  • 35 meatballs (if frozen (thawed completely; I used fully cooked, Italian style))
  • 28 oz can crushed tomatoes
  • 1 cup water or chicken stock
  • ½ teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 2 cups freshly grated mozzarella cheese
  • ¾ cup grated Parmesan

Instruction

  • Melt butter with olive oil in a large saucepan or skillet.
  • Add onions and garlic and sautee for about 3 minutes, stirring often.
  • Add meatballs and brown on all sides.
  • Add tortellini, crushed tomatoes, water, oregano and Italian seasoning. Bring to a boil, reduce heat to medium low and simmer for about 12 to 15 minutes OR until tortellini is cooked.
  • Stir in ½ cup of mozzarella cheese.
  • Sprinkle remaining cheese on top. Cover skillet and let simmer for 2 to 3 minutes or until the cheese is melted.
  • Remove from heat and let stand for 10 minutes before serving.