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Publix Simple Meals

Tortellini Bolognese With Endive and Blue Cheese Salad

Makes 4 (with leftover sauce) Servings
Total Time:
35 minutes
Active 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

Tortellini Bolognese


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


1. 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.

2. 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.

3. Stir in remaining ingredients (except tortellini); cover and reduce heat to low. Cook 2-3 minutes, stirring occasionally, or until thoroughly heated.

4. 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.)

Endive and Blue Cheese Salad


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


1. 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.

2. Fry bacon in large sauté pan on medium until crisp (if needed).

3. Squeeze juice of one-half lemon (1 tablespoon) into small bowl. Whisk in oil, salt, and pepper until well blended.

4. Crumble blue cheese and bacon into salad. Add dressing; toss and serve.

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.

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Tortellini Bolognese

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

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%

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