Description
This easy One-Pot Cheesy Tortellini and Burnt Ends Bake will be a winner with your family, and takes only 30 minutes to get on the table!
Ingredients
- 2 Tablespoons Olive Oil
- 1 Yellow Onion, Diced
- Salt And Pepper
- ¼ teaspoons Red Pepper Flakes
- 8 ounces, fluid Baby Bella Mushrooms, Stems Removed And Quartered
- 1 Red Bell Pepper, chopped
- 6 cloves Garlic, Minced
- 1 package (16 Oz. Size) Curly’s RoadTrip Eats Brisket Burnt Ends
- ½ cups Water
- 28 ounces, fluid Canned Crushed Tomatoes
- 15 ounces, fluid Canned Tomato Sauce
- 2 Tablespoons Tomato Paste
- 3 Tablespoons Chopped Fresh Parsley
- 1 Tablespoon Dried Basil
- 1 teaspoon Dred Oregano
- ½ teaspoons Dried Thyme
- 1 cup Freshly Grated Parmesan Cheese, Divided
- 20 ounces, fluid Package Fresh Tortellini, Uncooked
- 2 cups Freshly Grated Mozzarella Cheese, Divided
Preparation
Heat olive oil in a Dutch oven over medium-high heat. Add onions and cook until softened. Season with ½ teaspoon salt, ½ teaspoon pepper and red pepper flakes. Add mushrooms and continue to cook for 5 minutes, stirring occasionally. Add bell peppers and garlic and cook for 1 minute.
Stir in all of the burnt ends, water, crushed tomatoes, tomato sauce, tomato paste, and all spices. Bring to a simmer. Simmer gently uncovered for 5 minutes, stirring occasionally.
Meanwhile, preheat oven to 350ºF.
After 5 minutes, stir in ½ cup Parmesan and uncooked tortellini. Stir until well combined.
Stir in 1 cup mozzarella then top with remaining cheeses. Cover with the lid or foil and bake at 350ºF for 20 minutes. Remove foil and broil cheese until golden brown.
