Mediterranean Tortellini Ragu
Indulge in the vibrant flavors of the Mediterranean with this hearty Mediterranean Tortellini Ragu recipe, a delightful fusion of rich, savory tastes and wholesome ingredients. Featuring tender cheese tortellini swirled in a velvety tomato-based ragu, this dish is brimming with diced zucchini, red bell pepper, and pungent Kalamata olives for a colorful, nutrient-packed meal. A touch of oregano, basil, and paprika infuses the sauce with aromatic Mediterranean spices, while optional ground beef or lamb offers a satisfying protein boost. Ready in just 45 minutes, this easy weeknight dinner is perfect for busy schedules without sacrificing flavor. Serve it warm, topped with freshly chopped parsley and grated Parmesan for a finishing touch, and bring the essence of Mediterranean cuisine to your table.
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Recipe Information
Ingredients
- 16 oz cheese tortellini
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 8 oz ground beef or ground lamb (optional)
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 cup water or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp paprika
- 0.25 tsp red chili flakes (optional)
- 0.5 cup pitted Kalamata olives, sliced
- 3 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
- for garnish Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions. Drain and set aside.
In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
If using ground beef or lamb, add it to the skillet. Cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat if necessary.
Stir in the diced zucchini and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the crushed tomatoes, tomato paste, and water (or vegetable broth). Stir to combine.
Season the sauce with dried oregano, dried basil, paprika, and red chili flakes (if using). Add salt and black pepper to taste.
Reduce the heat to low, cover, and let the sauce simmer for 15-20 minutes, stirring occasionally, until thickened.
Stir in the sliced Kalamata olives and fresh parsley. Adjust seasoning if needed.
Add the cooked tortellini to the skillet and gently toss to coat in the sauce.
Serve warm, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 5277 mg | 229% | |
| Total Carbohydrate | 249.2 g | 91% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 45.2 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 980 mg | 75% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4029 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
