This easy One-Pot Cheesy Tortellini and Burnt Ends Bake will be a winner with your family, and takes only 30 minutes to get on the table!
This post is sponsored by Curly’s RoadTrip Eats. As always, thank you for reading and for supporting companies I partner with, which allows me to create unique content and recipes for you from readily accessible ingredients. All opinions are always my own.
This time of year, it’s all about getting dinner on the table in a timely fashion. After all, you’ve got a 3rd-grade nutcracker recital to attend, last minute presents to buy, and tacky sweater parties to attend! This One-Pot Cheesy Tortellini and Burnt Ends Bake is the perfect dinner that’ll feed an army in little time!
When you think of brisket burnt ends, you probably imagine a steaming plate of BBQ with a side of crunchy pickles and macaroni and cheese. A fabulous meal in itself, but not what we’re going for here today. When you can have a product like Curly’s RoadTrip Eats Brisket Burnt Ends at your disposal at any given time, it’s only right to think outside the box every now and then.
What I want for you to take away from this post is an ability to look beyond what you would typically use a product for and make something extraordinary. Yes, Curly’s BBQ products are amazing when they’re simply served on a bun, but they can also be a unique dinner when you’re in a pinch. I bet you would have never thought to pair these ingredients together, but they honestly work SO well. You’re going to be floored. You can find Curly’s in the refrigerated meat case of your local grocery store. Keep your eyes peeled so that you can make this on your next busy weeknight!
Catch more delicious recipes by watching videos made by Curly’s Kitchen & Chef Clara. Just visit RoadTripEats.com/videos and a new tasty favorite is just a click away!
Check out my Cheesy BBQ Pulled Pork Bombs!
- 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
- 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.
- 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.
- Meanwhile, preheat oven to 350 degrees F.
- After 5 minutes, stir in ½ cup Parmesan and the uncooked tortellini. Stir until well combined.
- 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.