Cheese Tortellini with Meat Sauce stars pasta that has double duty – it’s a vehicle for a hardy meat sauce and it encompasses a combination of Parmesan and Ricotta cheeses. This recipe easily feeds 4 with enough for leftovers, and the leftovers are usually better the next day…
For whatever reason, there are recipes that I’ve made for years that I just haven’t shared.
I really have no excuse at all. This one is a recipe I’ve made for a very long time, and I have made it many different ways. I’ve used chopped grilled chicken, ground turkey, I’ve made it meatless, with a garlic butter sauce, and I think I tried it with a pumpkin sage sauce.
I honestly think I could make this with my eyes closed.
Let’s Make Cheese Tortellini with Meat Sauce
This is convenient refrigerated tortellini, my meat sauce and a shit ton of cheese. There are certain things that make my sauce a bit better than most; one of those being balsamic vinegar.
Don’t be afraid of it.
Don’t skip the wine, either.
It gives your sauce depth, and depth is good.
*Before I get into this; keep in mind that there’s a shortcut version in the recipe box.
As far as time; I put an hour or more in the instructions because you could simmer it for 30 minutes and it be ok, but the longer – the better. I usually have mine simmering for about 4 hours.
When people in your household start asking you when it’s going to be ready and asking why it’s taking so long (∗ahem∗…like my ex-husband used to do me), tell them to calm the fuck down and go play a video game or something.
Better yet, tell them to take your car to get washed, remind them that it’s time to get the oil changed, oh – and they need to go to the store and pick up the
2 16 things you forgot when you went earlier.
When they argue with you simmer that shit for an hour longer than what you planned. Reach over and crank that timer up right in front of them.
They’ll get the hint.
The sauce for this recipe is a from-scratch version. If you need to save time, omit the ingredients for the sauce and substitute two jars of your favorite pasta sauce. It won’t be quite as good, but should be good enough.
When it comes to cheese, I’m a huge fan of Muenster, and I like to combine that with Mozzarella, and Provolone would work just as well. Make sure to have some fresh Parmesan on hand to grate over the finished dish.
Serve this with crusty bread like this Rosemary Focaccia and good wine, and you’ll be set.
And, you’ll have your oil changed. 😇
Here’s your printable-
Want more Tortellini inspiration?
Cheesy Meatballs from Cooking with Mary and Friends
Pesto Chicken and Pasta from Southern Plate
Best Vegan Lasagna Recipe from Jessica in the Kitchen