- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Equipment Needed
- Large skillet
- Pot for boiling tortellini
- 9×13-inch baking dish
- Wooden spoon
- Measuring cups and spoons
- Oven mitts
Step-by-Step Instructions
When I start this recipe, I first grab my large skillet and heat it over medium heat. I add the ground beef and season it with a pinch of salt, pepper, and a teaspoon of garlic powder. As it cooks, I find that the aroma fills my kitchen, making my stomach growl in anticipation. I’ve learned the hard way to break the beef apart with a wooden spoon rather than letting it clump together; this ensures every bite is packed with flavor. Once the beef is browned and no longer pink, I drain any excess fat—trust me, it’s worth it for a lighter dish.
Next, I pull out my pot and bring water to a boil to cook the tortellini. It’s essential that I use the fresh cheese tortellini here for the best texture. They take only about 3-4 minutes to cook, so I set a timer and keep a close watch. I’ve made the mistake of overcooking them before and ending up with mushy pasta, which is definitely not what I want. As soon as the timer goes off, I drain the tortellini and return it to the pot, adding in the marinara sauce and that beautifully browned beef. I give everything a good stir—it’s a glorious sight, a colorful mix of red sauce, meat, and tender pasta.(See the next page below to continue…)