The first time I made this, Mountain Man exclaimed, “This is f#$%ing delicious!” The second time I made it, I had a bowl and he had the rest of an 8×10 pan in one sitting!! No joke! Suffice to say, it needs to be shared!
This is one of those recipes you can make as easy or complicated as you want. I use frozen meatballs but I’m sure they would be fantastic with homemade ones too. This time I used my homemade marinara sauce but once the cans run out, I’ll be back to Classico. However, I do believe that quality tortellini is important. The refrigerated kind with multiple cheeses is usually best. It’s the frozen ones that are typically bland and flavorless. Unless you make your own…. and if you do, I’m jealous you have that kind of time in your world!
Once you have all your ingredients prepped it’s just a matter of throwing it in a pan and letting it bake! Easy peasy!
- 3 cups refrigerated cheese tortellini – this is a rough guestimate.
- 3 cups meatballs – again rough guestimate
- 2-3 cups Marinara sauce
- 3 tbsp pesto
- 1 can of diced tomatoes with liquid
- 3 tbsp cream cheese – I use reduced fat and it tastes great
- 2-3 cloves of garlic, diced
- 1 medium onion, diced
- 2 tbsp each of fresh or dried oregano and basil
Time: 1.5 hours
Preheat oven to 350 degrees.
In a 9×13 pan layer the bottom with marinara sauce, garlic, and onion.
In a separate bowl toss tortellini with oregano, basil, and pesto.
Cut meatballs in 1/2 and place over the marinara sauce along with tortellini.
Pour diced tomatoes and juice over everything. Add dollops of cream cheese here and there.
Cover with foil and bake for 30 minutes.
Uncover, toss and bake for an additional 20 minutes.
Serve with caesar salad and french bread! Yummmmm