For a taste of Greece, this skillet meal with cheese tortellini and ground beef is sure to be a hit. Olives and feta cheese accent the authentic flavor.
Cook 19 oz tortellini in a saucepan according to package directions; drain and set aside.
Meanwhile, in a large cast-iron skillet over medium heat, cook 1 pound beef with 1 chopped onion and minced garlic clove until meat is no longer pink. Drain the excess fat if necessary.
Add cooked tortellini and sliced zucchini to the skillet with the meat. Stir in 3 cups of marinara sauce, ½ cup white wine, 1 teaspoon each oregano and dill, and salt and pepper to taste; bring to a boil. Reduce heat and simmer, uncovered, for 5 to 10 minutes. Stir in 2 chopped tomatoes, ½ cup crumbled feta, ½ cup halved Greek olives and 1 tablespoon of fresh basil.
To serve, sprinkle with remaining basil and more feta cheese if desired.
Notes
We love zucchini tender-crisp. If you like them softer, you can cook them with meat and onions.
Try ground lamb, pork, or chicken (or a combination of those) in place of the ground beef.
If you are an alcohol-free household, use water instead of the wine.
Refrigerate or freeze leftovers.
For the best results, read additional tips in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.