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Easy Italian Meatball And Bruschetta Tortellini

Italian Meatball And Bruschetta Tortellini Recipe

I made this Italian meatball and bruschetta tortellini dish last week, and I’m already craving it again! The first time I make something, I follow the portions in the recipe as is, and if I like it, the next time I double up and freeze the extras. If any of you have a Publix grocery store in your area {I think they are a southeast only chain}, then you’re probably already familiar with the Apron’s recipe samples they prepare and serve every evening. I sampled this one, grabbed up all of the ingredients, and made it that night. This recipe will be in regular rotation at our place.

I love making dishes from scratch, but for a weeknight, I always lean towards a recipe that’s semi-homemade. With that said, the things you can buy already prepared at your local grocery store these days take semi-homemade to the next level. I bought already prepared Italian meatballs from the meat department, so I really didn’t have to skimp on freshness or quality at all! This recipe involved chopping two ingredients, very easy using my favorite chopper, browning the prepared Italian meatballs, and then mixing all of the ingredients with tortellinis and a jar of Classico Extra Garlic Bruschetta topping in a large skillet.

Italian Meatball and Bruchetta Tortellini

Italian Meatball and Bruchetta Tortellini

Ingredients

  • 1 medium zucchini squash, coarsely chopped
  • 1/2 cup roasted red peppers, coarsely chopped
  • 1/2 cup fresh basil, coarsely chopped
  • 1 tablespoon canola oil
  • 1 lb fresh pork (or beef) Italian meatballs
  • 2 (8-oz) packages fresh cheese tortellini or ravioli
  • 1 (13.75-oz) jar extra garlic bruschetta topping
  • 1/2 cup unsalted chicken stock (or broth)
  • 1/2 cup crumbled garlic/herb feta cheese

Instructions

  1. Bring water to boil for pasta. Cut squash lengthwise into quarters, then cut into bite-size pieces (my pieces were a bit smaller since I have a toddler, but a big chop would probably be better). Chop peppers and basil.
  2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then add meatballs; cook 3–4 minutes or until browned on all sides. Add zucchini to meatballs; cook and stir 2–3 minutes or until zucchini is tender.
  3. Cook pasta following package instructions.
  4. Reduce heat on meatballs to medium-low. Add peppers, bruschetta, and stock to meatballs; simmer 7–8 minutes or until meatballs are 160°F.
  5. Drain ravioli and add to meatballs; stir in basil and top with feta. Serve.
http://www.fabfatale.com/2014/11/italian-meatball-bruschetta-ravioli-recipe/

Italian Meatball And Bruschetta Tortellini Recipe

Italian Meatball And Bruschetta Tortellini Recipe

Italian Meatball And Bruschetta Tortellini Recipe

Italian Meatball And Bruschetta Tortellini Recipe

italian meatballs and bruchetta ravioli recipe – publix.com

What are your favorite semi-homemade recipes for quick and easy weeknight dinners? I hope you’ll share in the comments below. airmaxzapatilla airmaxzapatilla

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