Confetti on a Plate – Italian Garden Tortellini

Recipe by 3KillerBs
SERVES: 10-12




  • 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.