Ingredients:

  • 1 lb frozen Italian-style meatballs
  • 2 cups marinara sauce
  • 1/2 cup beef broth
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 16 oz refrigerated cheese tortellini
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 pinch red pepper flakes

Instructions:

  1. Heat the olive oil in your pot over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until the garlic is fragrant and translucent. Stir in the marinara sauce and beef broth, bringing the mixture to a gentle simmer.
  2. Add the frozen meatballs to the simmering sauce. Cover and cook for 15–20 minutes, stirring occasionally, until the meatballs are heated through and the sauce has thickened.
  3. Gently stir in the refrigerated tortellini. Cook for 3–5 minutes until the pasta is tender but still holds its shape.
  4. Remove the pot from the heat. Sprinkle the shredded mozzarella and Parmesan over the top. Cover for 2 minutes to allow the cheese to melt into a velvety layer. Garnish with fresh parsley before serving.