YOUR SOLIN GENERATED RECIPE
Creamy Cheesy Beef Tortellini Bake
Sautéed lean beef and tender tortellini baked in a velvety tomato-yogurt sauce, finished with a gooey layer of melted mozzarella.
INGREDIENTS
5 oz 93% lean ground beef
0.5 cup refrigerated cheese tortellini
0.5 cup tomato puree
0.25 cup plain nonfat Greek yogurt
0.5 oz shredded part-skim mozzarella cheese
1 tbsp grated parmesan cheese
1 cup fresh baby spinach
0 tsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a small pot of water to a boil and cook the tortellini for 2 minutes less than the package directions suggest for al dente, then drain.
Heat the olive oil in a skillet over medium-high heat and brown the ground beef until cooked through, breaking it into small crumbles.
Stir in the tomato puree, garlic powder, dried oregano, sea salt, and black pepper, allowing the sauce to simmer for 2-3 minutes.
Remove the skillet from the heat and stir in the Greek yogurt and fresh baby spinach until the spinach is wilted and the sauce is uniform and creamy.
Fold the par-cooked tortellini into the beef and sauce mixture.
Transfer the mixture to a small oven-safe baking dish and sprinkle evenly with the mozzarella and parmesan cheese.
Bake for 10-12 minutes until the cheese is melted and bubbly.