CHEESY GROUND BEEF TORTELLINI IN CREAMY GARLIC HERB PARMESAN SAUCE 
Ingredients:
12 oz cheese tortellini
1 lb lean ground beef
2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely diced
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons all-purpose flour
1 cup beef broth
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
4 oz cream cheese, cubed
Chopped fresh parsley or herbs (for garnish)
Directions:
Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook until al dente according to package instructions. Drain and set aside.
Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up with a wooden spoon, until browned and fully cooked. Drain any excess fat and transfer the beef to a plate.
Sauté the Aromatics: In the same skillet, add the butter and diced onion. Sauté for 3-4 minutes until the onion becomes soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Season the Base: Stir in the oregano, garlic powder, salt, and black pepper. Cook for another 30 seconds to bloom the herbs and spices.
Create the Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly to create a smooth roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Build the Cream Sauce: Gradually whisk in the beef broth, followed by the heavy cream, stirring continuously until the mixture begins to thicken and becomes silky smooth, about 3-4 minutes.
Add the Cheese: Reduce the heat to low. Add the Parmesan, mozzarella, and cream cheese cubes, stirring constantly until all the cheese is melted and the sauce becomes incredibly rich, smooth, and velvety.
Combine with Beef: Return the cooked ground beef to the skillet and simmer for 2-3 minutes, allowing all the flavors to meld together beautifully.
Toss with Tortellini: Add the cooked cheese tortellini to the skillet and gently toss until each pillowy pasta pocket is thoroughly coated in the creamy garlic herb Parmesan sauce.
Garnish and Serve: Transfer to serving plates and garnish generously with freshly chopped parsley or herbs. Serve immediately while hot and indulgently creamy.
Preparation time: 10 minutes Cooking time: 30 minutes Total time: 40 minutes
Calories: ~745 kcal per serving
Servings: 4
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