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September 02, 2010

Baked Tortellini with Lamb Fra Diavolo

Published Friday, December 31, 1999

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.

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