CRUSH Kitchen Recipe: Venison Cheese Tortellini

Venison Cheese Tortellini
 
1 1/2# ground venison
9 oz package of refrigerated cheese tortellini
2 T olive oil
1 onion chopped
2 cloves garlic-minced
2 cups chopped fresh spinach
1 - 28oz can petite diced tomatoes
1 - 14.5oz diced tomatoes
1 t basil
1 t oregano
1 t garlic powder
salt & pepper
8oz fresh mozzarella
1/2 cup shredded parmesan cheese
1/4 cup shredded Ramano cheese
 
Cook cheese tortellini according to package and drain.
Preheat oven to 350 degrees
In large frying pan add olive oil and sauté onion and minced garlic. Add chopped spinach and cook until wilted.  Remove from pan.
Brown venison until cooked.  Stir in tomatoes, basil, oregano, garlic powder, salt & pepper.  Add the cooked onion, garlic & spinach.
Transfer all to a large casserole (oven proof)
Add cooked tortellini and mix well. Add fresh mozzarella and mix.
Sprinkle Ramano and Parmesan cheese
Cover loosely with foil and bake 20-25
Remove foil and continue cooking until heated completely.
Enjoy with salad and garlic bread.