Well, this was a random, unexpected and simple supper.
Kensington asked me one night if we could have meatballs (because Kensington LOVES meatballs), so I made a bunch of tiny ones and roasted them in my cast iron skillet. Then, I added a package of cheese tortellini and some tomatoes on top and baked it all together. So easy and so delicious!
This recipe serves four.
1 pound of ground beef
1 cup of grated Parmesan cheese, divided
1 cup of breadcrumbs
2 eggs, lightly beaten
1½ tablespoons Italian seasoning
3 cloves of garlic, finely chopped
1 package of cheese tortellini
1 (28 oz) can of whole tomatoes (I love San Marzano)
1 (8 oz) can of tomato sauce
a pinch of red pepper flake
Extra Virgin Olive Oil (EVOO)
salt and pepper
Preheat oven to 425 degrees.
Lightly grease either a cast iron skillet or a 8×8 baking dish. Set aside.
In a mixing bowl, combine the ground beef, 1/2 cup of Parmesan cheese, breadcrumbs, eggs, Italian seasoning, garlic and a nice pinch of salt and pepper. Combine mixture and then roll out into meatballs. I made mine about walnut sized. Place meatballs in prepared baking dish and then drizzle EVOO down over the tops.
Place in oven 18-20 minutes or until nice and browned and caramelized.
Next, remove skillet from oven and pour your package of tortellini right over the top followed by your cans of both whole tomatoes and tomato sauce. Sprinkle your remaining 1/2 cup Parmesan cheese down over everything and a pinch of red pepper flake. Pop the baking dish back in the oven and cook another 10 more minutes.
Remove from oven and serve immediately.
Meatballs, tortellini and tomatoes…so good!