Warm Roasted Garlic F Style Blog Post Lorem Ipsum… clever cliche: TEXT A ‘ ‘ break brace cook is what make great

Warm Roasted Garlic F Style Blog Post Lorem Ipsum… clever cliche:  TEXT A   ‘ ‘  break  brace  cook  is  what  make  great

Try this delicious baked tortellini with turkey, butternut squash, and chard. The creamy sauce is the perfect complement to the hearty ingredients.
Warm Roasted Garlic F Style Blog Post Lorem Ipsum… clever cliche:  TEXT A   ‘ ‘  break  brace  cook  is  what  make  great

Baked Tortellini with Turkey, Butternut Squash, and Chard

Tired of the same old pasta recipes? This hearty and flavorful dish, featuring a delectable combination of tender tortellini, savory ground Turkey, sweet butternut squash, and earthy swiss chard, is sure to become a family favorite.

Ingredients:

  • 1 (9-ounce) package refrigerated tortellini
  • 1 tablespoon olive oil
  • 1 pound ground Turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can diced Tomatoes, undrained
  • 1 (14.5-ounce) can reduced-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (1-pound) butternut squash, peeled and cubed
  • 1 (10-ounce) package fresh Swiss chard, chopped
  • 1/2 cup grated Parmesan cheese

Cooking the Turkey and Vegetable Mixture:

1. Heat the olive oil in a large skillet over medium heat. Add the ground Turkey, onion, and garlic. Cook until the Turkey is browned and cooked through, breaking it into small pieces as it cooks.

2. Add the diced Tomatoes, chicken broth, Italian seasoning, salt, and pepper to the skillet. Simmer for 10-15 minutes, or until the sauce has thickened.

Roasting the Butternut Squash:

1. Preheat oven to 400°F (200°C).

2. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and browned.

Combining it all together:

1. In a large baking dish, combine the uncooked tortellini, the cooked Turkey mixture, the roasted butternut squash, and the chopped Swiss chard.

2. Pour any remaining sauce from the skillet over the top.

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3. Sprinkle with Parmesan cheese.

Baking:

1. Bake, uncovered, for 20-25 minutes, or until the tortellini is cooked through and the cheese is golden brown.

2. Let stand for 5 minutes before serving.

Tips:

– For a creamier sauce, stir in 1/2 cup of heavy cream or milk before pouring over the tortellini.

– Add a pinch of red pepper flakes to the sauce for a bit of heat.

– Leftover tortellini can be stored in the refrigerate for up to 3 days.

Serving Suggestions:

– Serve with a side salad or a slice of garlic bread.

– Top with additional Parmesan cheese and chopped fresh parsley.

– This dish is also great for meal prepping. Divide it into individual portions and store in the refrigerate for easy weekday lunches.