Perhaps I should blog these as what NOT to cook. You know, to save you some time, in case you've got the same cookbooks.
The other night, the hubby and I had an evening out with a few of our siblings, thanks to Jay at Pocket Jacks, his lovely fiancee Donna, and his adorably patient daughter, Macy. They hung out with the little man while we had a quick dinner out, followed by a movie. We ate at an Italian restaurant, and I ordered tortellini al forno, which is one of my favorite dishes. And the little man loved, loved, loved my leftovers the next day, so I decided to whip up a version at home.
Although it looks and tastes impressive, this dish is actually quite easy to make, especially if you use a jarred sauce. And because I broiled it instead of baking it, it just needs a quick zap in the oven.
Tortellini al Forno
Makes 6 servings
1 lb. ground beef
Salt, pepper, onion salt, and garlic salt, to taste
2 24- to 26-oz. jars cheese-flavored red pasta sauce (such as Ragu six-cheese or Classico four-cheese)
1/3 c. cream
1 22-oz. pkg. of refrigerated cheese tortellini (frozen will also work)
8 oz. shredded mozzarella or thinly sliced fresh mozzarella
1. Preheat broiler on low. Meanwhile, spray a large shallow pan or individual baking dishes with cooking spray.
I used these guys, whom I love.
2. Brown ground beef in a pot over medium-high heat, seasoning to taste with salt, pepper, onion salt, and garlic salt. Drain, if necessary, and then add pasta sauce. Cover and cook until bubbly, then reduce heat to a simmer. Stir in cream, and reheat sauce until bubbly.
3. Cook tortellini in salted water according to package directions.
4. Spread some sauce on the bottom of the baking dishes. This will help prevent the tortellini from sticking to the bottom. Nobody likes a sticky tortellini.
5. Drain tortellini and add to remaining sauce in pot, stirring gently so as not to upset your fragile tortellini. Add tortellini to baking dish.