parmesan hamburger helper recipe, trader joe’s pesto tortellini, trader joe’s pesto tortellini recipe, trader joe’s pesto tortellini nutrition, trader joe’s pesto tortellini ingredients, trader joe’s pesto tortellini review, trader joe’s pesto tortellini, trader joe’s pesto tortellini review, trader joe’s organic pesto tortellini review, trader joe’s italian tortellini with pesto filling recipes, trader joe’s pesto tortellini calories, trader joe’s organic pesto tortellini, trader joe’s pesto tortellini recipes, pesto tortellini recipe, pesto tortellini ground beef recipe, ground beef pasta recipes, parmesan ground beef pasta recipe

Trader Joe's Pesto Tortellini

Have you purchased Trader Joe's pesto tortellini? Are you interested in trying it? Make this healthy parmesan vegetable hamburger helper to go with it!
Print Recipe Pin Recipe
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Course: Dinner
Cuisine: American, Italian
Keyword: butternut squash, Ground Beef, Kale, Pesto Tortellini, Quattro Formaggio, Trader Joe's
Servings: 6 servings
Calories: 502kcal
Author: Shayla Greveni

Ingredients

  • 3 cups Trader Joe's Pesto Tortellini
  • 3 tbsp Avocado Oil (or olive oil)
  • 1 whole Shallot, chopped
  • 5 cloves Garlic, minced
  • 2 Whole Tomatoes, chopped
  • 1/4 cup Mirepoix
  • 1/2 1 lb Grass Fed Ground Beef (80/20)
  • 3 cups Tuscan Kale
  • 1/2 cup Frozen Chopped Butternut Squash
  • 2 tbsp Sundried Tomatoes
  • 2 cups Oat Milk
  • 6 tbsp Plain Greek Yogurt
  • 2 tbsp Tapioca Starch (Or arrow root starch)
  • 1 cup Quattro Formaggio
  • 1 tsp Red Pepper Flakes
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp 21 Seasoning Salute
  • 1/2 tsp Brown Sugar Bourbon Seasoning
  • 1 tsp Herbs de Provence
  • 1/4 cup Reserved Pasta Water
  • Spanish Olive Oil Cooking Spray, for spraying
  • Grated Parmesan (optional)

Instructions

  • 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. 

Nutrition

Serving: 1bowl | Calories: 502kcal | Carbohydrates: 22.5g | Protein: 24.4g | Fat: 22.5g | Saturated Fat: 8.8g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.6g | Trans Fat: 0.2g | Cholesterol: 57.3mg | Sodium: 343.6mg | Potassium: 272.8mg | Fiber: 4g | Sugar: 7.8g | Vitamin A: 131.5% | Vitamin C: 45.4% | Calcium: 49.8% | Iron: 22.1%
Tried this recipe?Mention @DineLikeShay or tag #dinelikeshay!