Skip navigation

Baked Tortellini with Lamb Fra Diavolo

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

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.