It’s alive! Well, the flavors in this dish are, at least. Tangy tomatoes, fragrant basil, and tender spinach are swirled together with cheese-filled tortelloni, then buried as deep as a crypt under a cheesy Parmesan and panko topping. All that deliciousness won’t stay six feet under for long, however. This is the sort of timeless pasta dish that your family will eat up and make vanish like a ghost.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people
/ serving 4 people
Cheese Tortelloni(ContainsWheat, Eggs, Milk)
Wash and dry all produce. Preheat broiler to high. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. Mince garlic. Pick basil leaves from stems and finely chop; discard stems.
Heat a large drizzle of olive oil in a large, tall-sided pan over medium-high heat (use an ovenproof pan if you have one). Add onion and garlic. Cook, tossing, until softened, 4-5 minutes. Season with salt and pepper.
Add beef to pan, breaking up meat into pieces. Cook until browned, 3-4 minutes. Season with salt and pepper. Stir in tomatoes, basil, and 1 cup water. Bring to a simmer, then lower heat slightly and let bubble until saucy, 4-5 minutes. Season with salt and pepper.
Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender, 3-4 minutes. Meanwhile, combine panko, Parmesan, a large drizzle of olive oil, and a pinch of salt and pepper in a small bowl. Once tortelloni are cooked, remove from pot with a slotted spoon and transfer to pan with beef.
Gently stir spinach and sour cream into same pan, allowing spinach to wilt. TIP: If your pan is not ovenproof, transfer everything in pan to a large baking dish at this point.
Sprinkle crust over tortelloni mixture. Place under broiler and broil until browned, about 2 minutes (keep an eye on it—it can burn). Divide between plates and serve.