Ingredients
Equipment
Instructions
- In a large skillet or Dutch oven, cook the ground beef over medium-high heat until browned. Break it apart with a wooden spoon as it cooks. Drain off any excess grease.
- Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste, tomato sauce, beef broth, and Italian seasoning. Bring the mixture to a simmer and let it cook for 5 minutes to allow the flavors to meld.
- Add the refrigerated tortellini and heavy cream to the skillet. Stir to combine, reduce the heat to medium-low, and cover. Cook for 7-9 minutes, or until the tortellini is tender, stirring occasionally.
- Top with the shredded mozzarella and fresh parsley. Cover the skillet again and let it sit for 2-3 minutes, or until the cheese is completely melted and bubbly. Serve immediately.
Notes
Don't Overcook the Tortellini: Refrigerated tortellini cooks very quickly. Keep an eye on it to prevent it from becoming mushy.
Use Freshly Grated Cheese: For the best melt, grate your own mozzarella. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly.
Let the Sauce Simmer: Allowing the tomato sauce to simmer for a few minutes before adding the tortellini helps deepen its flavor significantly.
Use Freshly Grated Cheese: For the best melt, grate your own mozzarella. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly.
Let the Sauce Simmer: Allowing the tomato sauce to simmer for a few minutes before adding the tortellini helps deepen its flavor significantly.
