Beefy Tortellini

beefy tortellini

This easy skillet meal combines a hearty meat sauce and fresh cheese tortellini, with no boiling the tortellini beforehand–it cooks right in the pan!

Beefy Tortellini
Makes 4 to 6 servings
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  1. 1 pound ground chuck
  2. 1 (5-ounce) package miniature pepperoni
  3. 1 cup chopped onion
  4. 1 (28-ounce) can fire-roasted crushed tomatoes
  5. 2 cups chicken stock
  6. 2 teaspoons dried Italian seasoning
  7. 1 teaspoon garlic salt
  8. 1 (20-ounce) package refrigerated cheese tortellini
  9. 2 tablespoons chopped fresh parsley
  10. 1 (8-ounce) package shredded Italian cheese blend
  1. In a large skillet, cook ground chuck, pepperoni, and onion over medium heat until beef is browned and crumbly; drain well.
  2. Stir in tomatoes and next 3 ingredients; stir in tortellini, and bring to a boil. Reduce heat, cover, and simmer for 8 to 10 minutes or until pasta is tender. Stir in parsley, and sprinkle with cheese. Remove from heat, cover, and let stand for 2 minutes or until cheese is melted.
  1. Use ground chicken or turkey for a lighter version of this dish or ground Italian sausage for a spicier version.
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