Beef Tortellini Marinara With Green Beans Recipes

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BEEF & TORTELLINI MARINARA WITH GREEN BEANS



Beef & Tortellini Marinara with Green Beans image

This hearty Italian pasta stew is a tradition with my family. It's great served with crusty Italian bread to dip in the sauce and with a nice big green salad. I like to have a glass of red wine with this meal-in-one.-Joyce Frey, Jacksville, Kansas

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 11 servings.

Number Of Ingredients 15

1 pound beef stew meat
2 tablespoons olive oil
2 garlic cloves, minced
1 jar (26 ounces) marinara or spaghetti sauce
2 cups dry red wine or beef broth
1 pound fresh green beans, trimmed
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/2 pound small fresh mushrooms
2 envelopes thick and zesty spaghetti sauce mix
2 tablespoons minced fresh parsley
1 tablespoon dried minced onion
2 teaspoons minced fresh rosemary
1 teaspoon coarsely ground pepper
1/4 teaspoon salt
1 package (9 ounces) refrigerated cheese tortellini

Steps:

  • In a large skillet, brown beef in oil until no longer pink. Add garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker., Stir in the marinara sauce, wine, green beans, tomatoes, mushrooms, sauce mix, parsley, onion, rosemary, pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender., Stir in tortellini. Cover and cook on high for 30 minutes or until tortellini are heated through.

Nutrition Facts : Calories 310 calories, Fat 10g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1118mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 3g fiber), Protein 14g protein.

STIR-FRIED BEEF WITH GREEN BEANS AND PEANUT SAUCE



Stir-Fried Beef with Green Beans and Peanut Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

2 large egg whites
1 teaspoon sesame oil
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper
1 pound boneless beef top round, sliced paper-thin against the grain
8 fresh chives, minced
1/2 cup peanut oil
1-inch piece fresh ginger, peeled and minced
2 garlic cloves, minced
2 green onions, white and green parts, chopped
1 dried red chile
3/4 pound green beans, halved on the bias
1/2 cup chicken broth
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
3 tablespoons creamy peanut butter
2 strips orange peel
1/4 cup roasted peanuts, chopped

Steps:

  • In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
  • Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
  • Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.

BEEF AND CHEESE TORTELLINI BAKE RECIPE BY TASTY



Beef and Cheese Tortellini Bake Recipe by Tasty image

Here's what you need: olive oil, ground beef, salt, pepper, onion, garlic, dried oregano, dried thyme, dried parsley, crushed tomato, fresh basil, shredded mozzarella cheese, cheese tortellini

Provided by Camille Bergerson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

1 teaspoon olive oil
1 lb ground beef
salt, to taste
pepper, to taste
½ cup onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons dried parsley
28 oz crushed tomato, 1 can
¼ cup fresh basil, sliced
2 cups shredded mozzarella cheese
1 ¼ lb cheese tortellini, cooked and drained

Steps:

  • Preheat oven to 375ºF (190ºC).
  • Add a teaspoon of olive oil to a heavy saucepan and brown the beef over medium-high heat. Season with salt and pepper.
  • Mix in the dried herbs. Move beef to one side of the hot pan and add in onions. Stir to soften, then add garlic.
  • Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. Taste and season with salt and pepper as necessary.
  • Remove from heat.
  • Spoon a thin layer of meat sauce in the bottom of a casserole dish. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
  • Bake for 15-20 minutes, or until cheese is melted and bubbling.
  • Cool for several minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 616 calories, Carbohydrate 46 grams, Fat 29 grams, Fiber 4 grams, Protein 41 grams, Sugar 8 grams

BEEF WITH GREEN BEANS



Beef With Green Beans image

We really enjoyed this super easy dinner which was printed in the newspaper (originally from Easy Chinese Stir-fries). Although I think you can cut the oil in half this isn't bad calorie wise using the amount listed. Also this seems like a lot of pepper but this really isn't a spicy dish -- I think the pepper tenderizes the meat some how.

Provided by ellie_

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb green beans, trimmed and cut into 2 inch pieces
3/4 lb flank steak, trimmed
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon chinese rice wine (I used Mirin)
1 teaspoon sugar
2 teaspoons black pepper
3 tablespoons peanut oil (see my note in description)
1/4 cup water
2 slices ginger, unpeeled
1 onion, slilced

Steps:

  • In a bowl whisk together marinade ingredients (soy sauce - pepper).
  • Slice steak with the grain into 2-inch strips and then across the grain into 1/2 inch pieces (the directions say 1/8 inch pieces but mine were closer to 1/2 inch to 1 inch) and then add them to marinade, toss, and set aside.
  • Heat one tablespoon oil in wok over medium high heat until hot. Add beans and stir for 1 minute. Add water and reduce heat to medium. Cover and cook for 5-10 minutes. Transfer beans to bowl.
  • Add remaining oil (see note in description) to wok and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles (1 minute).
  • Add onion and stir for one minute.
  • Add beef mixture to wok and stir until beef is done (2-5 minutes).
  • Return beans and liquid to wok and stir until mixed and heated through. Discard ginger.

Nutrition Facts : Calories 301.3, Fat 17.4, SaturatedFat 4.7, Cholesterol 34.9, Sodium 557.3, Carbohydrate 15.1, Fiber 4.6, Sugar 4, Protein 21.5

GREEN BEANS AND TORTELLINI



Green Beans and Tortellini image

This is fairly easy to make despite the various steps. It is excellent served with Meatloaf or Clamloaf. My son ate all his beans, so that is as good as five stars for me ;). I used Barilla brand Spinach and Cheese dried Tortellini and followed the package instructions to cook them.

Provided by KookieMomster

Categories     Beans

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

1 lb raw stringless green beans
1 lb tortellini
3 quarts water
1/4 cup minced white onion
2 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons butter
2 cups whole milk
1 cup grated parmesan cheese
1/4 teaspoon ground pepper
1/4 teaspoon Mrs. Dash seasoning mix (or 1/4 teaspoon other seasoning blend)
2 teaspoons cornstarch
salt

Steps:

  • Bring salted water to a boil in large pot.
  • Wash and inspect beans.
  • Heat olive oil in a heavy 10 inch frying pan. (I use cast iron.).
  • Carefully immerse beans in water for no more than 2 minutes.
  • Do not dump out water; scoop out beans with tongs or strainer into colander.
  • Run cold water over beans in sink to stop cooking and set aside.
  • Return water to boil and cook tortellini according to instructions of package OR if you are making fresh tortellini from a recipe, save this step till after beans and sauce are done so that they will be hot and not over cooked.
  • While waiting for tortellini to cook add onion and garlic to olive oil, brown slightly and add beans.
  • Stir frequently; if they need more oil add some of the butter now.
  • When beans begin to sizzle remove them, leaving most of the onions and garlic behind, with tongs to covered bowl and keep warm.
  • Be sure to keep an eye on the tortellini and stir them.
  • Add the rest of the butter to pan and stir.
  • Stir in half of the milk lower the heat to medium.
  • Mix the rest of the milk with corn starch in a cup or jar and set aside for a moment.
  • Stir half of the cheese, and all of the pepper, and Mrs. Dash into pan with a whisk.
  • Stir in the rest of the milk mixture and stir until thickened.
  • Set heat to low and gradually stir in the rest of the cheese until melted. (Now cook pasta if using fresh ones).
  • Add a little, less that 1/4 cup, of the cooking water from the pasta to the sauce and stir.
  • Pour sauce into serving container, cover and set aside.
  • In a large serving bowl mix cooked Tortellini and beans, serve immediately with sauce on the side.

Nutrition Facts : Calories 247.5, Fat 12.8, SaturatedFat 5.9, Cholesterol 34.9, Sodium 301.6, Carbohydrate 23.6, Fiber 2.1, Sugar 3.2, Protein 10.4

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