Easy Skillet Tortellini Bolognese

Oh man, another skillet full of pasta, meat and cheese. Forgive me, but I lust over this. I don't see a problem with that, do you? In this recipe, tender, cheese-stuffed tortellini rolls around in a meaty Bolognese sauce before the whole party gets buried in stretchy mozzarella cheese. The best part is, this dish is EASY, and on the table in under 30 minutes.

I mean it when I say "easy". If you don't think you can make homemade Bolognese sauce on a busy weeknight, I'm here to convince you that you can. Consider this scenario: you brown beef in a pan. You add onion and garlic (or cheat and add their dried counterparts). Then you add oregano and basil (dried; no plucking leaves). Then tomato sauce - as in, the kind sold in cans and cartons. While you're doing that, the tortellini is boiling away just one burner over. And the pasta is ready in just 7 minutes, right about the time your Bolognese sauce is ready to host the pasta in the same pan.

At this point, you've got a dump-and-stir dish that goes straight to the table, smothered in cheese and topped with bright basil leaves. See how easy that is? I'm 100% confident you can manage this at 6 PM on a Tuesday. And, trust me, you should - nobody makes a Bolognese sauce better than you because YOU, my friend, are in control of the flavor.

About the tortellini: I'm a big fan of the refrigerated variety (as opposed to the shelf-stable pasta). I think it puffs up more when boiled, giving you a heartier mouthful of pasta. Who doesn't want that?!

Want to make a turkey-based Bolognese? Do it! Substitute ground turkey for the beef and - just like that - turkey Bolognese! 

Easy Skillet Tortellini Bolognese

1 pound tortellini of choice (I prefer the refrigerated variety)
1/2 pound lean ground beef
1 tablespoon olive oil
1/2 cup minced onion
2 cloves garlic, minced
2 cups tomato sauce (from a carton or can)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces grated mozzarella cheese (about 1 cup)
Fresh basil leaves for serving
Crushed red pepper flakes for serving, optional

Cook the tortellini according to the package directions. Drain and reserve 1/2 cup of the cooking water.
Meanwhile, brown the beef in a large skillet over medium-high heat. Remove the beef from the pan (drain away any fat if necessary) and set aside.
Heat the oil in the same skillet over medium heat. Add the onion and garlic and cook for 3 minutes, until soft, stirring frequently. Return the beef to the pan with the oregano, basil, salt, and pepper. Stir to coat and cook for 1 minute, until the herbs are fragrant. Add the tomato sauce and reserved 1/2 cup of cooking water and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.
Add the cooked tortellini to the sauce and cook for 1 to 2 minutes to heat through, stirring frequently. Top the tortellini with the mozzarella cheese and remove the pan from the heat. Let stand for 1 minute to melt the cheese.
Serve the tortellini with fresh basil leaves sprinkled over top and crushed red pepper flakes on the side if desired.

Serves 4