Ingredients
Scale
- 1 package cheese tortellini, fresh or frozen
- 1 pound lean ground beef
- 2 cups provolone cheese, shredded
- 1 cup bell peppers, diced (red and green)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup heavy cream
- 1 teaspoon red pepper flakes, optional
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Once boiling, add the cheese tortellini and cook according to package instructions until they float to the surface.
- In a large skillet over medium heat, add a splash of olive oil.
- Once hot, toss in diced onions and bell peppers and sauté for about 5 minutes until softened and fragrant.
- Add ground beef to the skillet with the sautéed veggies, breaking it apart with a wooden spoon.
- Season generously with salt and pepper and cook until browned.
- Drain excess fat if necessary.
- Reduce heat to low and stir in minced garlic followed by beef broth and heavy cream.
- Bring to a gentle simmer before folding in shredded provolone cheese slowly until melted and creamy.
- Gently fold cooked tortellini into your rich provolone sauce mixture until well-coated.
- Let everything simmer together on low heat for another minute or so.
- Spoon generous portions into bowls or plates and top with red pepper flakes if desired.
- Garnish with freshly chopped parsley or extra cheese if feeling indulgent.
- Serve immediately while it's all warm and gooey.
Notes
Store leftovers in airtight container.
Reheat gently on low heat.
Serve with crusty garlic bread.
Use fresh tortellini for best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg