Cheesy Bolognese Tortellini Al Forno

Ingrédients

• 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
• 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. cremini 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 in puree
• 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 leaf

Préparation

1. 1

   Heat 2 tablespoons olive oil in a Dutch Oven (or very large pot) over medium high heat. Add meat and season with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon red pepper flakes. Add onions and carrots and cook until meat is browned.

2. 2

   Add mushrooms and continue to cook for 5 minutes, stirring occasionally. Add squash, bell peppers and garlic and cook for 1 minute.

3. 3

   Stir in all of the remaining “Bolognese Sauce ingredients” and bring to a simmer. Simmer gently uncovered for 15 minutes, stirring occasionally.

4. 4

   Meanwhile, preheat oven to 350 degrees F.

5. 5

   After 15 minutes, discard bay leaf and stir in 1/4 cup milk, 1/2 cup Parmesan and the uncooked tortellini. Stir until well combined then pour 1/2 of this Bolognese tortellini into a 9x13 casserole dish. Top with 1 cup mozzarella then top with remaining Bolognese tortellni followed by remaining cheeses.

6. 6

   Cover tightly with foil and bake at 350 degrees for 30 minutes then remove foil and broil cheese until golden brown.