Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 1 lb lean ground beef
  • 0.5 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 24 oz marinara sauce
  • 1 cup chicken broth
  • 2 cups fresh baby spinach
  • 0.5 cup heavy cream
  • 2 cups shredded low-moisture mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh basil, chiffonade

Instructions:

  1. Preheat your oven to 400°F (200°C) until the internal thermometer reaches temperature.
  2. Brown the 1 lb lean ground beef in a large skillet over medium high heat until no pink remains. Note: Drain any excess fat to keep the sauce clean.
  3. Add the 0.5 yellow onion to the meat until the pieces are translucent and soft.
  4. Stir in the 3 cloves minced garlic and 1 tsp dried oregano until the aroma is fragrant and intense.
  5. Pour in the 24 oz marinara sauce and 1 cup chicken broth until the liquid begins to simmer gently.
  6. Whisk in the 0.5 cup heavy cream and fold in the 2 cups fresh baby spinach until the leaves have wilted into the sauce.
  7. Add the 20 oz refrigerated cheese tortellini to the skillet until every piece is submerged in the velvety sauce.
  8. Top the mixture with 2 cups mozzarella and 0.5 cup Parmesan cheese until the surface is completely covered.
  9. Bake for 20 minutes until the cheese is bubbly and starting to shatter at the edges.
  10. Remove from the oven and let rest for 5 minutes, then garnish with the 0.25 cup fresh basil until the heat releases the herb's oils.