Mediterranean Tortellini Ragu

Indulge in the vibrant flavors of the Mediterranean with this hearty Mediterranean Tortellini Ragu recipe, a delightful fusion of rich, savory tastes and wholesome ingredients. Featuring tender cheese tortellini swirled in a velvety tomato-based ragu, this dish is brimming with diced zucchini, red bell pepper, and pungent Kalamata olives for a colorful, nutrient-packed meal. A touch of oregano, basil, and paprika infuses the sauce with aromatic Mediterranean spices, while optional ground beef or lamb offers a satisfying protein boost. Ready in just 45 minutes, this easy weeknight dinner is perfect for busy schedules without sacrificing flavor. Serve it warm, topped with freshly chopped parsley and grated Parmesan for a finishing touch, and bring the essence of Mediterranean cuisine to your table.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 16 oz cheese tortellini
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 8 oz ground beef or ground lamb (optional)
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 28 oz crushed tomatoes
• 2 tbsp tomato paste
• 1 cup water or vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp paprika
• 0.25 tsp red chili flakes (optional)
• 0.5 cup pitted Kalamata olives, sliced
• 3 tbsp fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper
• 0 for garnish Parmesan cheese, grated (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions. Drain and set aside.

Step 2

In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

If using ground beef or lamb, add it to the skillet. Cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat if necessary.

Step 5

Stir in the diced zucchini and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6

Add the crushed tomatoes, tomato paste, and water (or vegetable broth). Stir to combine.

Step 7

Season the sauce with dried oregano, dried basil, paprika, and red chili flakes (if using). Add salt and black pepper to taste.

Step 8

Reduce the heat to low, cover, and let the sauce simmer for 15-20 minutes, stirring occasionally, until thickened.

Step 9

Stir in the sliced Kalamata olives and fresh parsley. Adjust seasoning if needed.

Step 10

Add the cooked tortellini to the skillet and gently toss to coat in the sauce.

Step 11

Serve warm, garnished with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	2357.3 grams (2357.3g)

Amount per serving	% Daily Value*
Calories	2464

Total Fat 123.50g	158%
Saturated Fat 38.70g	194%
Polyunsaturated Fat 4.30g
Cholesterol 331mg	110%
Sodium 5277mg	229%
Total Carbohydrate 249.20g	91%
Dietary Fiber 31.00g	111%
Total Sugars 45.20g
Protein 104.20g	208%

Vitamin D 16IU	80%
Calcium 980mg	75%
Iron 22mg	122%
Potassium 4029mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 16.5%

Carbs: 39.5%