The Taste is Zest-acious!

The fact that this has so many vegetables is AWESOME. If you have super picky eaters, this might just be the answer to getting them to try a few things out of their culinary comfort zone.

Who knows? Maybe they will even like it enough to try it again without the sauce and cheese. That might be too optimistic, but at least it is a start.

Cheesy Tortellini Ragu Vegetable Al Forno

INGREDIENTS

• 1 20 oz. package fresh cheese tortellini – UNCOOKED***
• 1/4 cup milk
• 2 cups freshly grated mozzarella cheese, divided
• 1 cup freshly grated Parmesan cheese, divided

Bolognese Sauce

• 2 tablespoons olive oil
• 1 pound lean ground beef (may use 1/2 sausage)
• salt and pepper
• 1/4 teaspoon red pepper flakes
• 1 yellow onion, diced
• 2 medium carrots, peeled and thinly sliced
• 8 oz. mushrooms, sliced or chopped
• 1 squash, quartered and sliced
• 1 green bell pepper, chopped
• 6-8 garlic cloves, minced
• 1/2 cup water
• 1 28 oz. can crushed tomatoes
• 1 15 oz. can tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon dried basil
• 2 teaspoons chicken bouillon
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 whole bay leafDirections

1. Preheat oven to 350 degrees F.
2. Heat 2 tablespoons olive oil in a Dutch Oven (or very large pot) over medium high heat.
3. Add meat and season with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon red pepper flakes.
4. Add onions and carrots and cook until meat is browned.
5. Add mushrooms and continue to cook for 5 minutes, stirring occasionally.
6. Add squash, bell peppers and garlic and cook for 1 minute.
7. Stir in all of the remaining “Bolognese Sauce ingredients” and bring to a simmer. Simmer gently uncovered for 15 minutes, stirring occasionally.
8. After 15 minutes, discard bay leaf and stir in 1/4 cup milk, 1/2 cup Parmesan and the uncooked tortellini.
9. Stir until well combined then pour 1/2 of this Bolognese tortellini into a 9×13 casserole dish.
10. Top with 1 cup mozzarella then top with remaining Bolognese tortellni followed by remaining cheeses.
11. Cover tightly with foil and bake at 350 degrees for 30 minutes then remove foil and broil cheese until golden brown.

Quick Tip: Double the sauce recipe and put half in Ziplock bag and put in freezer.

Recipe and photo courtesy of Jen at Carlsbad Cravings