INGREDIENTS:4 ½ lbs. American lamb top round, julienne
12 oz. onions, small dice
12 oz. olive oil
¼ cup fresh garlic, chopped
3 qts Chianti or Burgundy wine
1 ½ Tbsps. crushed red pepper flakes
3 qts. Marinara sauce
6 lbs. cheese tortellini, cooked
24 oz. mozzarella cheese, grated
24 oz. provolone cheese, grated
½ cup black olives, slicedDIRECTIONS:1. Preheat oven to 450°F. Sauté lamb and onion in the olive oil. When lamb is nearly done, add garlic; sauté several seconds being careful not to burn.

2. Deglaze pan with wine; add marinara sauce and crushed red pepper flakes.

3. Add cooked tortellini and toss.

4. Put ingredients in a hotel or casserole pan or into rarebit boats. Mix cheese together and sprinkle evenly over casserole(s). Top with sliced olives and bake until cheese melts and is golden brown, about 10 minutes.SERVINGS:24 servingsFrom:American Lamb Council