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One-Pot Cheesy Tortellini and Burnt Ends Bake

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Level: Easy

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Description

This easy One-Pot Cheesy Tortellini and Burnt Ends Bake will be a winner with your family, and takes only 30 minutes to get on the table!

Ingredients

  • 2 Tablespoons Olive Oil
  • 1  Yellow Onion, Diced
  • Salt And Pepper
  • ¼ teaspoons Red Pepper Flakes
  • 8 ounces, fluid Baby Bella Mushrooms, Stems Removed And Quartered
  • 1  Red Bell Pepper, chopped
  • 6 cloves Garlic, Minced
  • 1 package (16 Oz. Size) Curly's RoadTrip Eats Brisket Burnt Ends
  • ½ cups Water
  • 28 ounces, fluid Canned Crushed Tomatoes
  • 15 ounces, fluid Canned Tomato Sauce
  • 2 Tablespoons Tomato Paste
  • 3 Tablespoons Chopped Fresh Parsley
  • 1 Tablespoon Dried Basil
  • 1 teaspoon Dred Oregano
  • ½ teaspoons Dried Thyme
  • 1 cup Freshly Grated Parmesan Cheese, Divided
  • 20 ounces, fluid Package Fresh Tortellini, Uncooked
  • 2 cups Freshly Grated Mozzarella Cheese, Divided

Preparation

Heat olive oil in a Dutch oven over medium-high heat. Add onions and cook until softened. Season with ½ teaspoon salt, ½ teaspoon pepper and red pepper flakes. 

Add mushrooms and continue to cook for 5 minutes, stirring occasionally. Add bell peppers and garlic and cook for 1 minute.



Stir in all of the burnt ends, water, crushed tomatoes, tomato sauce, tomato paste, and all spices. Bring to a simmer. Simmer gently uncovered for 5 minutes, stirring occasionally.



Meanwhile, preheat oven to 350ºF.



After 5 minutes, stir in ½ cup Parmesan and uncooked tortellini. Stir until well combined.

Stir in 1 cup mozzarella then top with remaining cheeses.

 Cover with the lid or foil and bake at 350ºF for 20 minutes. Remove foil and broil cheese until golden brown.

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