This is a recipe from Rocco DiSpirito‘s cookbook Rocco Gets Real, which, I’m happy to say, has fairly quick recipes that are easy to figure out. This cookbook also uses packaged or canned stuff when appropriate, so the recipes aren’t as expensive as they could be. Anyway, on with the recipe!
1 lb frozen mini meatballs
2 – 13.5 oz jars of pasta sauce
1 – 16 oz package refrigerated cheese tortellini
1 bunch broccoli rabe, roughly chopped (broccoli rabe is also known as rapini)
1/3 cup basil (fresh chopped if you have, if not, enough dried to add to sauce)
1 cup grated Parmesan cheese
1. Bring a stockpot of salted water to a boil. Meanwhile, microwave meatballs in a large bowl until hot, according to package directions. Add pasta sauce to bowl, cover with plastic wrap, and continue to microwave until sauce is hot, about 3 more min.
2. Meanwhile, cook the tortellini according to the package instructions (in the boiling water, obviously). About halfway through the cooking time, add the broccoli rabe to the water. Continue to cook until tortellini are done and broccoli rabe is tender, about 3 mins. Drain.
3. Toss tortellini and broccoli rabe with the meatballs, sauce, and basil.
4. Top with cheese and serve.
I will say that I almost like this recipe better without the meatballs, so it can be a great vegetarian option, too!
Two more recipes to come from Rocco, so stay tuned!