When the day has been long and your stomach starts signaling it’s time to eat, this High Protein Beef Tortellini steps in like a reliable friend. It’s one of those dinners that feels like a warm hug without any fuss. The kind that fills the kitchen with a rich, inviting aroma, making you almost forget about the chaos of the day. The moment you start stirring the sauce and tossing in those beef-stuffed tortellini, the anticipation builds. I usually get a bit distracted at this point—trying to sneak a taste of the sauce before it’s fully done, even though I know it’s better once it simmers a bit longer.
There’s something about the way the tomato sauce clings to each tender pasta pocket that just makes you want to dive right in. And the subtle heat from the red pepper flakes sneaks up on you, making each bite interesting but never overwhelming. It’s not a fancy dinner, more like a dependable, satisfying plate you can count on anytime. I remember once almost forgetting the Parmesan cheese topping because I got caught up chatting with my family. It’s funny how little moments like that stick with a meal, isn’t it?
- Rich in protein thanks to beef and tortellini, keeping you full and satisfied.
- Combines simple ingredients in a way that feels homemade but comes together quickly.
- It’s simple — and that’s kind of the point. No need for complicated steps or exotic components.
- The tomato sauce has a mild kick, but you can always dial it back if you prefer.
If you’re worried about leftovers, this dish reheats quite well, although I’d suggest adding a splash of water or broth to keep it from drying out. Also, don’t hesitate to customize it a bit—maybe toss in some spinach or swap the beef for turkey if that’s what you have on hand.
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High Protein Beef Tortellini
- Total Time: 35 minutes
- Yield: 4 1x
Description
A delicious and satisfying high-protein meal featuring beef-stuffed tortellini in a savory tomato sauce, perfect for a nutritious dinner.
Ingredients
12 ounces fresh beef tortellini
1 tablespoon olive oil
1 pound lean ground beef (90% lean)
1 medium onion, finely chopped
3 cloves garlic, minced
1 (14.5 ounces) can diced tomatoes, undrained
1 (8 ounces) can tomato sauce
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Instructions
Bring a large pot of salted water to a boil. Add the beef tortellini and cook according to package instructions until al dente, usually about 3 to 5 minutes. Drain and set aside.
While the tortellini cooks, heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened, about 3 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain excess fat if necessary.
Stir in the diced tomatoes with their juice, tomato sauce, dried Italian seasoning, salt, black pepper, and red pepper flakes.
Bring the sauce to a simmer and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened.
Add the cooked tortellini to the skillet and gently toss to coat in the sauce.
Remove from heat and sprinkle with grated Parmesan cheese and chopped fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
In my kitchen, I usually rely on a large skillet and a pot for boiling tortellini. Nothing fancy, just tools that do the job without overcomplicating things. When serving, a sprinkle of fresh basil brightens the plate and adds a fresh aroma that cuts through the richness. Sometimes, I’ll serve it with a simple green salad or crusty bread to soak up every last bit of sauce. Variations? Well, I haven’t tested all of these, but adding mushrooms or swapping in a bit of spicy sausage could be interesting. Or maybe using a blend of cheeses on top instead of just Parmesan, though I’m not sure how that’ll change the texture.
FAQ
Can I make this ahead of time? Yes, it keeps well for up to three days in the fridge, just reheat gently so it doesn’t dry out.
Is it okay to freeze leftovers? I haven’t tried freezing it myself, but considering the pasta, it might get a bit soft after thawing.
Can I use dried tortellini instead of fresh? You can, but cooking times will vary. Just watch for al dente.
Ready to bring this comfort to your table? Save this recipe and get cooking—you won’t regret having a high-protein, satisfying dinner that fits right into your busy week.