Start by boiling the pesto tortellini according to instructions. Reserve 1/4 of the pasta water and then proceed to drain. Spray with Spanish Olive Oil cooking spray and set aside. 

Heat a non-stick skillet over medium/high heat and add in red pepper flakes, chopped shallot, minced garlic, and mirepoix. Saute! Do not allow to burn. Once it begins to turn brown a little bit, add in the whole tomatoes and saute. Once the tomatoes have heated all the way through, add in the ground beef. Break up the ground beef using a spoon. 

Season the mixture in the pan with salt, pepper, 21 seasoning salute, herbs de provence, and brown sugar bourbon seasoning. Continue to stir. Then allow to cook without disturbing until the beef completely browns.

Once the beef has cooked completely, add in the kale, butternut squash, and sundried tomatoes. Stir until the mixture is completely covered in the sauce mixture.

Once the butter has cooked, add in the oat milk and greek yogurt. Stir for 3 minutes and then add in the tapioca starch. Stir until the tapioca starch completely thickens the sauce. Once the sauce has thickened, add in the reserved pasta water. Stir until the water is absorbed and then add in the Quattro Formaggio. Stir again. 

Add in the pesto tortellini. Stir until the pasta is completely covered in the sauce. Reduce the heat to low and allow to simmer for a few minutes before serving. 

Top with more Quattro Formaggio or grated parmesan once ready to serve.