This is not a running blog! I haven’t written a food blog in forever. This quarantine gots me cooking lots! I have seen where many complain of food blogs by wanting you to get directly to the recipe. I don’t have ads on my blog so deal with it. If you want the recipe, it will be at the bottom. Otherwise, enjoy my steps. I love seeing step of fellow bloggers. You never know what step may save you time.

This recipe derived from one I saw on Pinterest. I changed it up and made it mine. Preheat oven to 375. While I was browning turkey, I boiled water for the tortellini. Tortellini cooks up fast so pay attention, folks!

I added pepper, salt, and Italian seasoning. I don’t measure. I know I only add enough salt to draw out the fluids in the meat. Keep you heart healthy. Drain the meat and add pasta sauce of your liking.

Add cream cheese to the mix. I recommend sitting out your cream cheese in advance to get to room temperature, or it will take you forever to mix it.

Your dish may have a creamy orange color after it’s mixed well. (Did you forget about your tortellini?) Drain the little suckers and add to skillet mix.

Be gentle stirring this together or you will have a mess on your stove. I know from experience.

Pour into a greased 9 x 13 dish. This may seem too big, but allow it to spread an even layer. Douse the top with Parmesan cheese.

Add a layer of mozzarella cheese. You can use sprinkle cheese, but I found some super cool cheese wraps for keto lovers. They made the perfect layer.

Bake that beauty for 20 minutes, or till bubbling up. I baked some garlic knots and served an amazing meal. One worth writing about!!

For you keto dieters, this is nearly 100%. It’s a dish of tasty goodness. My hunka hunka loved it.

Enjoy! Peace out, Trout!

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