I've been sticking to making our "classic" dishes lately since we haven't felt too adventurous with meal times. This Sirloin & Tomato Tortellini recipe is another one my mother-in-law gave me back in the day. She definitely has some great ones, and she recently gave me two more to try, so stay tuned!
The tortellini are stuffed with three different types of Italian cheeses, mixed with lean ground sirloin, carrots, onions, and even more cheese to top it all off. Not necessarily an artery-friendly recipe, guys. Heed my warning.
- 2 Lbs of fresh or frozen ricotta-filled tortellini. I buy Buitoni's Three Cheese Tortellini.
- 1 Lb of ground sirloin
- 1 small onion, grated or chopped
- 1 carrot, chopped
- 1 28-oz can of diced tomatoes. You can edit down the tomatoes if you aren't a huge fan.
- 1/2 cup of shredded Asiago cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cups of Mozzarella cheese
- 3 to 4 cloves of garlic
- 6 basil leaves, torn
- 2 Tbsps of EVOO
- pepper and salt to taste
1. Preheat the broiler on "High" setting.
2. Prepare the tortellini as al dente, according to package directions.
3. While the pasta is working, place a large skillet over medium-high heat with 2 tablespoons of olive oil. Add the ground sirloin & cook until golden brown, about 6 to 7 minutes.
4. Add the onions, garlic, & carrots to the pan and cook until tender, about 4 to 5 minutes. Add the tomatoes, basil, salt & pepper to the pan and break up the tomatoes with a spatula.
5. Bring the liquid to a bubble and simmer until slightly thickened, about 5 minutes.
6. Add the tortellini to the meat mixture. Mix well. Transfer the mixture to a casserole dish and sprinkle cheese on top.
7. Place under the broiler for about 2 minutes, just until the cheese browns and crisps. Serve hot.
This makes for plenty for 2 people, and a hardy portion for 4.