Description
This Ground Beef Tortellini Recipe is a quick and delicious Italian-inspired dish featuring tender fresh cheese tortellini cooked in a creamy tomato and spinach sauce with savory ground beef and aromatic herbs. Ready in just 20 minutes, this hearty meal serves 12 and combines comforting flavors with easy preparation perfect for a weeknight dinner.
Ingredients
For the Pasta
- 20 ounces fresh cheese tortellini
For the Sauce
- 1 pound ground beef
- 1 Tablespoon minced garlic
- ½ cup onion, finely diced
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 cup heavy cream
- 15 ounces diced tomatoes
- 2 cups baby spinach, chopped
- ¼ cup fresh basil, chopped
- 1 Tablespoon Italian seasoning
- ¼ teaspoon sea salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- ½ cup grated parmesan cheese
Instructions
- Cook the tortellini: Prepare the fresh cheese tortellini according to the package instructions, typically boiling until tender which is quicker than dried pasta. Once cooked, drain the tortellini but do not rinse, then set aside if the sauce is not yet ready.
- Cook ground beef mixture: In a large skillet over medium heat, cook the ground beef, finely diced onion, and minced garlic. Stir and break the beef into small pieces, cooking until the beef is browned and no longer pink.
- Create the roux: Add the salted butter and all-purpose flour to the skillet with the cooked beef mixture. Stir continuously to combine and start forming a base for the sauce.
- Add liquids and seasonings: Pour in the heavy cream and diced tomatoes. Add chopped spinach, fresh basil, Italian seasoning, sea salt, black pepper, and grated parmesan cheese. Stir to blend all ingredients well and bring the mixture to a boil.
- Simmer the sauce: Once boiling, reduce the heat to medium-low and allow the sauce to cook for 5-6 minutes or until it thickens slightly, stirring occasionally to prevent sticking.
- Combine tortellini and sauce: Add the drained tortellini directly into the skillet with the thickened sauce. Stir gently to ensure all pasta is evenly coated with the sauce.
- Serve: Plate the tortellini immediately, finishing with an extra sprinkle of fresh parmesan cheese and chopped basil for garnish and added flavor.
Notes
- Use fresh tortellini for a tender and speedy-cooking pasta; adjust cooking time if using dried.
- Do not rinse the tortellini after cooking to retain starches that help the sauce adhere better.
- Adjust seasoning with salt and pepper to taste, especially if using salted butter.
- For a lighter version, you can substitute heavy cream with half-and-half, but the sauce may be less rich.
- This recipe can be doubled or halved easily depending on servings needed.
- Fresh basil can be replaced with dried but reduce quantity to about 1 teaspoon.
- Adding extra parmesan on top enhances the cheesy flavor.
