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   The original base recipe for this came from One Stop Chop. It looked pretty enticing so looked like a good idea to try it. We decided to add meatballs and bell pepper, so we bought fresh cheese tortellini and unflavored frozen beef meatballs. Once we got cooking we made some changes to the sauce to build up and round out the flavor a little more. This has a creamy Italian sauce that's different from the more well-known ones. Named in honor of the coach who did such a great job with the Philadelphia Flyers.

                   Meatball Tortorella
                                Bill and Carol
1 pkg cheese tortellini    12 unflavored beef meatballs
1/2 cup sun dried tomatoes   pkg fresh baby spinach
1 bell pepper    1 sm. onion     2-3 cloves garlic
                  sauce
1 cup chicken broth     1 tsp sugar
1 tsp Italian seasoning    1/2 tsp oregano
3 Tbs grated parmesan   2 Tbs tomato paste
1/4 cup dry sherry    2 Tbs balsamic vinegar
pinch red pepper flakes    1/2 cup heavy cream
3 Tbs flour     3 Tbs butter    pepper to taste

Instructions

Saute garlic, onion, bell pepper, and dried tomato in 3 Tbs butter and 1 Tbs oil. When softened, add flour and cook 1-2 minutes.

Add chicken broth, sherry, dry ingredients, balsamic, tomato paste. Cook sauce at low boil for 10 minutes until alcohol is cooked off.

Reduce heat and add cream and cook 5-10 minutes but do not boil after cream is added. Add tortellini and meatballs and cook 5 minutes. Add spinach and cook 5 more minutes.