CONFETTI ON A PLATE - ITALIAN GARDEN TORTELLINI

Steps:

• Preheat oven to 350°F.
• Brown ground beef and drain excess grease. Set aside.
• Heat olive oil in a large, heavy-bottomed, ovenproof pan.
• Saute green and wax beans, zucchini and yellow squash, onions, herbs, and eggplant/peppers (if using them), on medium-high heat until about half cooked.
• Reduce heat to medium. Add tomatoes and heat until tomatoes get sort of wilted and juicy, stirring occasionally.
• Add browned, ground beef and bring to a gentle simmer. If the amount of juice seems inadequate (plum or grape tomatoes are less juicy than the canning and slicing types), add about 1/2 cup V8, tomato juice, or beef stock. But don't make it too wet or the tortellini will get mushy and unappealing.
• Remove from heat. Toss with hot tortellini.
• Stir in the Parmesan and half the Mozzarella. Top with remaining Mozzarella.
• Bake at 350F for 20-30 minutes or until the cheese bubbles and starts to brown.
• This is a meal in one casserole but, as with many pasta dishes, a salad of Italian greens and a loaf of crusty bread would add the final polish.
• Suitable for OAMC. Treat it as you would treat lasagna.