Tortellini Bolognese With Endive and Blue Cheese Salad

Tortellini Bolognese With Endive and Blue Cheese Salad

Total Time - 35 minutes

COOKING SEQUENCE

Prepare salad through step 1 - 5 minutes
Prepare pasta recipe through step 2; fry bacon for salad - 15 minutes
Complete pasta recipe and prepare salad; serve - 15 minutes

MAKES 4 (with leftover sauce) SERVINGS

Tortellini Bolognese

Ingredients:
1 tablespoon garlic butter
1 (10-ounce) bag frozen seasoning blend (diced onions, bell peppers, celery)
2 teaspoons minced garlic
1 1/2 pounds ground meatloaf blend (beef/pork)
1/2 cup red wine
1 (24-ounce) jar specialty marinara sauce
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 (19-ounce) package frozen cheese-filled tortellini

Steps

Preheat large sauté pan on medium-high 2–3 minutes. Place garlic butter in pan; swirl to coat. Add seasoning blend and garlic; cover and cook 2–3 minutes, stirring often, or until vegetables begin to soften.
Crumble meat blend into seasoning blend mixture (wash hands). Cover and cook 5–7 minutes, stirring often, or until meat is brown and no pink remains. Drain, if needed.
Stir in remaining ingredients (except tortellini); cover and reduce heat to low. Cook 2–3 minutes, stirring occasionally, or until thoroughly heated.
Combine in microwave-safe bowl, tortellini and one-half of the meat sauce (reserve or freeze remaining sauce for later use). Cover and microwave on HIGH 6–7 minutes or until pasta is tender. Stir and serve. (Meat sauce makes 8 servings; sauce and tortellini mixture makes 4 servings.)

CALORIES (per 1/4 combined recipe) 760kcal; FAT 35g; CHOL 120mg; SODIUM 1110mg; CARB 71g; FIBER 10g; PROTEIN 34g; VIT A 20%; VIT C 25%; CALC 25%; IRON 25%

Endive and Blue Cheese Salad

Ingredients:
4 heads Belgian endive (about 1 lb, rinsed)
10-12 sprigs fresh Italian parsley (rinsed)
4 slices bacon (or 1/4 cup cooked bacon pieces)
1 lemon (for juice, rinsed)
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces premium blue cheese

Steps

Peel outer leaves of endive and cut off root end; discard both. Cut endive into 3/4-inch (or bite-size) pieces; chop parsley leaves coarsely. Combine both in salad bowl.
Fry bacon in large sauté pan on medium until crisp (if needed).
Squeeze juice of one-half lemon (1 tablespoon) into small bowl. Whisk in oil, salt, and pepper until well blended.
Crumble blue cheese and bacon into salad. Add dressing; toss and serve.

CALORIES (per 1/4 recipe) 200kcal; FAT 17g; CHOL 20mg; SODIUM 490mg; CARB 6g; FIBER 4g; PROTEIN 7g; VIT A 8%; VIT C 15%; CALC 10%; IRON 4%

	Shopping List


	DAIRY 1 tbsp garlic butter

	DELI 2 oz premium blue cheese

	DRY GROCERY 1 1/2 tsp Italian seasoning 3 tbsp extra-virgin olive oil 1/4 tsp ground nutmeg 1/2 cup red wine 1 (24-oz) jar specialty marinara sauce

	FROZEN 1 (19-oz) package cheese-filled tortellini 1 (10-oz) bag seasoning blend (diced onions, bell peppers, celery)

	MEAT 4 slices bacon (or 1/4 cup cooked bacon pieces) 1 1/2 lb ground meatloaf blend (beef/pork)

	PRODUCE 4 heads (1 lb) Belgian endive 10-12 sprigs fresh Italian parsley 1 lemon (for juice) 2 tsp minced garlic

	SUGGESTED ITEMS garlic bread tiramisu

	Utensils & Cookware

	2 large sauté pans (1 with lid) microwave-safe bowl with lid salad bowl, small bowl whisk, cooking spoons knife and cutting board measuring utensils

	Aprons Advice

	This recipe makes eight servings of sauce. Freeze the extra sauce for later use or combine with another bag of pasta to feed a larger group.