Dump-and-Bake Tortellini and Meatballs
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The Seasoned Mom · by Blair Lonergan★ 5.0 (1)

Dump-and-Bake Tortellini and Meatballs

NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 39%
CARBS 35G37% OF CAL
3G FIBER25G OTHER7G TOTAL SUGAR
FAT 18G44% OF CAL
8G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Frozen tortellini and meatballs baked together in one dish with marinara sauce, beef broth, and cheese. No boiling or thawing needed for this easy weeknight dinner.

mainitalianpastacasserolebeefgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 (19 ounce) package frozen cheese tortellini (about 4.5 cups of frozen tortellini), (not thawed)
  • 2 cups frozen mini meatballs (also called "bite size" or "cocktail size" meatballs), (not thawed)
  • 3 cups marinara sauce
  • ½ cup beef broth or water
  • ¼ cup red wine ((or sub with additional beef broth or water))
  • 2 teaspoons Italian seasoning
  • ½ teaspoon crushed red pepper flakes ((use less, or omit entirely if you don’t like it spicy))
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Kosher salt, (to taste)
  • Optional garnish: chopped fresh herbs
PREP
10M
SODIUM
1306MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.