One-Pot Cheesy Tortellini and Mini Meatballs

By Sprig Originals ✓ · cooked up in Sprig

Pillowy cheese tortellini simmer right in a mild tomato-cream sauce with browned mini meatballs, then get blanketed in melty mozzarella. One pan, about 25 minutes, and nothing on the plate a picky eater has to be talked into.

Ingredients

• 1 tbsp olive oil
• 1 lb frozen fully-cooked beef mini meatballs
• 1/2 tsp garlic powder
• 24 oz jarred marinara sauce
• 1 1/2 cups chicken broth
• 20 oz refrigerated cheese tortellini
• 1/2 cup heavy cream
• 1 1/2 cups shredded mozzarella
• 2 tbsp grated parmesan

Instructions

1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the frozen mini meatballs and the garlic powder and cook for 5 to 6 minutes, turning them a few times, until browned in spots and heated through.
2. Pour in the marinara sauce and chicken broth. Stir well, scraping up any browned bits from the bottom, and bring to a gentle boil, about 3 minutes.
3. Stir in the tortellini so they are submerged. Reduce the heat to medium-low, cover, and simmer for 6 to 7 minutes, stirring once halfway through, until the pasta is tender and puffed.
4. Uncover, stir in the heavy cream, and simmer for 2 minutes until the sauce is glossy and thick enough to coat the tortellini.
5. Turn off the heat. Scatter the mozzarella and parmesan evenly over the top, cover, and let stand for 3 minutes so the cheese melts into a blanket.
6. Let the pan rest 2 more minutes off the heat (the sauce is very hot for little mouths), then spoon into shallow bowls and serve.

Chef's tips

Nutrition (per serving, estimated)

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