A no meat tortellini is one that I am going to document as I go. Â This is literally the first time I’ve made it. Â I saw a recipe online for making something similar and it looked good. Â There are already some modification ideas that I have added to this recipe.
The other tortellini recipe uses jarred alfredo sauce.  While that is fine, using my homemade Chicken Alfredo Sauce (sans the chicken of course) is a better option in my humble opinion.  I decided to make this meat free because we have been trying to eat less red meat.  I do plan to make a version with meat in the future.
I used some leftover spaghetti sauce from my No Meat Manicotti I made earlier this week for the spaghetti sauce.  I’ve been trying to be more cognizant of wasting food and have found that I can generally make half of what I usually do and still have leftovers sometimes.  Hence, I have half a jar of spaghetti sauce in my fridge that I’m using for this. A homemade spaghetti sauce recipe is something I want to work on in the near future and will post that adventure here as well.
I cooked this entire meal in my Lodge Dutch Oven. Â It could be made using a a crock pot or instant pot. Â When summer comes back around I am going to try this in a camping setting.
No Meat Tortellini
Equipment
- Cast Iron Dutch Oven
Ingredients
- 1 cups spaghetti sauce
- 4 cups cheese stuffed tortellini
- 1 cups alfredo sauce
- 1/2 cups parmesan cheese
- 2 tablespoons garlic
Instructions
- Add garlic to dutch oven over low heat
- Pour in spaghetti and alfredo sauces
- Stir in tortellini
- Cover with parmesan cheese and stir a little
- Cover with shredded mozzarella cheese
- Bake at 350 for 30 minutes or until cheese is melted
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