Cheesy Tortellini Ragu Vegetable Al Forno

Cheesy Tortellini Ragu Vegetable Al Forno

Ingredients

Ragu Sauce

• 1 pound lean ground beef
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 medium carrots, peeled and sliced thinly
• Salt and pepper
• 1/2 cup chicken broth
• 2 (14.5-ounce) cans crushed tomatoes with juice
• 1 26 oz. jar of your favorite marinara sauce
• 2 tablespoons tomato paste
• 1 tablespoon dried basil
• 1 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 1/4-1/2 teaspoon red pepper flakes (1/2 has just a little heat)
• 1 whole bay leaf
• 1 teaspoon sugar

Vegetables

• 4 cloves garlic, minced
• 8 oz. white mushrooms, chopped
• 1 zucchini, chopped
• 1 green bell pepper, chopped
• Salt and pepper
• 1 26 oz. package of fresh cheese tortellini – UNCOOKED***
• 3 cups grated mozzarella cheese, divided

See full instructions on: www.carlsbadcravings.com

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Vegan Potato Curry

Vegan Potato Curry

Ingredients:

• 4 potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1/8-1/4 tsp cayenne pepper (depending on your taste–I’m a wuss)
• 4 tsp curry powder
• 4 tsp garam masala
• 1 in piece fresh ginger root, peeled and minced (a mini food processor is amazing for this)
• 2 tsp salt
• 1 can diced tomatoes (14.5 oz)
• 1 can garbanzo beans, rinsed and drained (15 oz)
• 1 1/4 cup frozen peas
• 1 can coconut milk (14 oz)
• 1/2 cup dried currants or raisins
• 1/2 cup chopped cashews, optional

See full instructions on : marianhd.com

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