Fire Roasted Tomato Basil Pasta With Seasoned Ground Beef
Hello! I honestly wasn’t planning to post this today, but after making it last night and getting a large number of requests for the recipe, here we are! This recipe came from a simple desire to use some of the fresh basil from my garden.
My basil is literally taking over the herb garden. It’s huge!! My friends are also experiencing this, so I guess 2020 is a good year for basil. At least it’s been good for something!
I was so happy with the way this meal turned out. I swear, if I hadn’t cooked it myself, I would have thought it came from a restaurant! The best part of the whole thing? It is quick! Less than 30 minutes, oh and did I mention that you only need one pot?? Win!
If you want to give this deceptively easy recipe a try, here’s what you’ll need:
1 lb lean ground beef
1 lb bag frozen cheese tortellini
1 can fire roasted tomatoes
1 cup chicken broth
1 cup half and half
1 TBSP cream cheese (room temperature)
1 1/2 cups parmesan cheese (shredded)
1/3 cup basil leaves (roughly chopped)
3 cloves garlic (minced)
1/2 tsp onion powder
1/2 tsp garlic powder
1 1/2 tsp Italian seasoning
Pinch red pepper flakes
Salt and pepper to taste
OK. Let’s do this!
Start by browning your ground beef in a large pot or Dutch oven, over medium high heat. Season it with onion powder, garlic powder, Italian seasoning and salt and pepper to taste.
When your beef is no longer pink, remove from pot and set aside.
Add garlic to the pot. Cook for approximately one minute, until fragrant.
Next, add in the chicken broth and half and half. Turn up heat and bring to a boil, then reduce heat to simmer.
Gradually sprinkle in approximately 1 cup of parmesan cheese. Whisk to incorporate well.
Whisk in cream cheese.
Add tomatoes and tortellini. Stir to combine.
Allow to come back to a simmer. Cover pot and cook according to package directions. (Mine took 6 minutes)
Stir in basil leaves and red pepper flakes. Add ground beef back to the pot. Allow to cook for a few minutes to warm everything up.
Give it a taste and add salt if necessary.
Turn off heat, sprinkle with remaining parmesan cheese.
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Thanks for stopping by!
Fire Roasted Tomato Basil Pasta With Seasoned Ground Beef
Ingredients
- 1 lb lean ground beef
- 1 lb bag frozen cheese tortellini
- 1 can fire roasted tomatoes
- 1 cup chicken broth
- 1 cup half and half
- 1 TBSP cream cheese room temperature
- 1 1/2 cups parmesan cheese shredded
- 1/3 cup basil leaves roughly chopped
- 3 cloves garlic minced
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tsp Italian seasoning
- Pinch red pepper flakes
- Salt and pepper to taste
Instructions
- Start by browning your ground beef in a large pot or Dutch oven, over medium high heat. Season it with onion powder, garlic powder, Italian seasoning and salt and pepper to taste.
- When your beef is no longer pink, remove from pot and set aside.
- Add garlic to the pot. Cook for approximately one minute, until fragrant.
- Next, add in the chicken broth and half and half. Turn up heat and bring to a boil, then reduce heat to simmer.
- Gradually sprinkle in approximately 1 cup of parmesan cheese. Whisk to incorporate well.
- Whisk in cream cheese.
- Add tomatoes and tortellini. Stir to combine.
- Allow to come back to a simmer. Cover pot and cook according to package directions. (Mine took 6 minutes)
- Stir in basil leaves and red pepper flakes. Add ground beef back to the pot. Allow to cook for a few minutes to warm everything up.
- Give it a taste and add salt if necessary.
- Turn off heat, sprinkle with remaining parmesan cheese.