(Smoked Mozzarella Tortellini with Hot Italian Meatballs & Spinach Arrabiata Sauce)
| This meal satisfies all of the food cravings. It is packed full of flavor and will tempt you with seconds and thirds. There are rarely leftovers when we cook this. | |
| Total Time | Servings |
| 45 minutes | 4 |
| Ingredients | |
| Base | 1 pkg Smoked Mozzerella Tortellini |
| Protein | 12 Hot Italian Meatballs (I use preformed for this recipe) |
| Sauce | 2 cups Arrabiata Sauce 1 handful of Spinach (full leaves) |
| Toppings | Cherry Tomatoes (halved) Mushrooms (sliced) (with truffle oil and Bomba spice) Parmesan cheese |
| Directions | |
| Cook the hot italian meatballs in a skillet or cast iron, turning occassionally, on medium-high heat, for approximately 20 minutes. Remove meatballs from pan. If you are adding mushrooms as a topping: Retain pan used for meatballs and any runoff remaining from the meatballs. Turn down heat to medium or medium low. Place mushrooms in the same pan used for the meatballs. Add Bomba spice to taste and truffle oil. Cook until softened, approximately 10 minutes. Set aside. Put spinach in a skillet, on medium to medium low. Immediately drizzle olive oil on spinach. Cook until slightly softened, but not soggy, approximately 3-5 minutes. Add Arrabiata sauce to skillet with spinach. Cook only until Arrabiata sauce is warmed through. While the Arrabiata sauce is warming, cook the smoked mozzerella tortellini according to the package instructions. Place the meatballs on the tortellini. Ladle Arrabiata/spinach sauce on to preference. Top with cherry tomatoes, mushrooms, and parmesan cheese, as desired. | |
