Baked Tortellini Casserole

Baked Tortellini Casserole

I remember cooking this back in 2013, wow feels like a lifetime ago! I made this for my husband, Kenny, when we first met! I’ve kept the recipe hidden in my recipe book and finally decided to make it again, not sure why it took me so long. But anywaysss.. This is a comfort food, and a food every family member or house guest will LOVE! Cook up & enjoy 
Prep Time5 minutes
Cook Time45 minutes
Course: Main Course
Servings: 8


  • 1 13×9 Casserole Dish
  • 1 Large Deep Skillet


  • 1 Lb Ground beef or Ground Turkey
  • 20 Oz Tortellini (I use spinach and ricotta tortellini)
  • 28 Oz Stewed Tomatoes Canned
  • 8 Oz Tomato Sauce Canned
  • 4-5 Galric Cloves Fresh, Smashed
  • 1 Yellow Onion Small
  • 5 Oz Baby Spinach (About 2 handfuls)
  • 1 Zucchini Medium
  • 2 Cups Shredded Mozerella
  • 1 Tbsp Chili Powder
  • 1 Tsp Black Pepper
  • 1 Tsp Salt
  • 1 Tbsp Olive Oil
  • 1 Tbsp Basil Dried
  • Parmesan Garnish


  • Pre-heat oven to 350 degrees
  • Oil up or spray glass pan. Set aside.
  • Add oil to large skillet on stove on medium heat. Chop yellow onion, and garlic cloves (take your whole cloves of garlic and smash them then chop chunky) ad dthem to your large skillet and sauté. About 3-5 mins after, add in your zucchini and let cook for 5 mins. Once aromatic add in beef or turkey and season with salt, pepper, and chili powder.
  • Once beef/turkey is cooked through -drain any liquid/extra oil if too much is in the pot. You don’t want mixture to be super runny. Then stir in stewed tomatoes and tomato sauce.
  • Stir in uncooked fresh tortellini, baby spinach and 1 ½ cup mozzarella. Continue to stir for about 5 minutes.
  • Transfer all to casserole dish and sprinkle remaining mozzarella cheese on top and dried basil. Cover tightly with foil and place in oven at 350 degrees for 30 minutes. It should be bubbly when done. You can also broil for the last 3-5 mins for crispy top! Let cool. Add parmesan on top, serve & enjoy!

Easy Baked Chicken Breast

Have you ever ate really, really moist meat? Like right out of the oven, so juicy and full of flavor? Isn’t it the BEST?! Well I’ve definitely had my fair share of dry meat, and I believe thats why I’m not a huge meat lover. So when I discovered a secret ingredient (okay not really secret) I was so happy and felt relieved that I can meal prep this juicy chicken breast in less than 30 minutes.

This is easy to pair with any type of veggies, brown rice, potatoes, or a fresh crisp salad.

Prep Time: 5 minutes

Cook Time: 25 minutes

Serving Size: About 4


4 oz chicken 26.3 g protein, 1g fat, 111 calories

1 cup chicken broth 1g protein, 5 calories

1 Tbsp natures basket organic butter 4.5 g protein, 8.5 g fat, 2.5 g carbs, 105 calories


  • 4 Boneless Skinless Chicken Breast
  • 2 Tbsp Olive or Coconut Oil
  • 1 Cup Chicken Broth (AKA Secret Ingredient)  I use Natures Basket Organic Broth
  • 4 Thin Slices of Butter
  • 1/2 tbsp Black pepper
  • 1/2 tbsp Garlic powder
  • 1 tsp Salt

You can add any seasoning you’d like, but this is just the very basic version. You’ll notice I use this same technique of cooking chicken but for many different dishes that come with so many different flavors!


Preheat oven to 350 degrees. Slice chicken in half vertically to get two thin layers. Oil your baking pan, and place chicken in pan. i usually drizzle a bit more oil on top of the chicken and rub it over. Add your seasonings.

DRUM ROLL PLEASE (okay I know, I know. Im making a big deal out of this damn broth, however is it amazing and you’re taste buds will dance with joy!)

First get your 4 slices of butter and align the 4 sides of your pan. Then pour your cup of chicken broth around your chicken.

Bake for 25 minutes.

E N J O Y~