One-Pot Cheesy Tortellini and Burnt Ends Bake
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 8 Servings
  • 1 package Curly's RoadTrip Eats Brisket Burnt Ends
  • 1 20 oz. package fresh cheese tortellini, uncooked
  • 2 cups freshly grated mozzarella cheese, divided
  • 1 cup freshly grated Parmesan cheese, divided
  • 2 tablespoons olive oil
  • salt and pepper
  • ¼ teaspoon red pepper flakes
  • 1 yellow onion, diced
  • 8 oz. baby Bella mushrooms, stems removed and quartered
  • 1 red bell pepper, chopped
  • 6-8 garlic cloves, minced
  • ½ cup water
  • 1 28 oz. can crushed tomatoes
  • 1 15 oz. can tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 3 tbsp chopped fresh parsley
  1. Heat 2 tablespoons olive oil in a Dutch Oven over medium-high heat. Add onions and cook until softened. Season with ½ teaspoon salt, ½ teaspoon pepper and ¼ teaspoon red pepper flakes.

Add mushrooms and continue to cook for 5 minutes, stirring occasionally. Add bell peppers and garlic and cook for 1 minute.
  2. Stir in all of the Curly's Brisket Burnt Ends, water, crushed tomatoes, tomato sauce, tomato paste, and all spices. Bring to a simmer. Simmer gently uncovered for 5 minutes, stirring occasionally.
  3. Meanwhile, preheat oven to 350 degrees F.
  4. After 5 minutes, stir in ½ cup Parmesan and the uncooked tortellini. Stir until well combined.
  5. Stir in 1 cup mozzarella then top with remaining cheeses. 

Cover with the lid to the dutch oven or foil and bake at 350 degrees for 20 minutes. Remove foil and broil cheese until golden brown.
Recipe by My Modern Cookery at