Source: Adrienne Meier, Ocean Mist Farms

Ingredients

1 head of cooked Cauliflower cut up into bite size pieces
2 packages (9 ounces each) of fresh cooked tortellini or ravioli (rinsed and drained)
1 pound mild italian sausage (bulk)
1 pound ground chuck
1 Yellow Onion diced
1 Red Bell Pepper chopped
1 - 26 ounce jar of pasta sauce
1/2 cup of red wine
1 cup of grated parmesan cheese
2 cloves of garlic (minced)
3 tablespoons of olive oil

Directions

In large skillet over medium high heat add olive oil and Onions, Red Pepper and garlic. Saute until vegetables are tender. Add italian sausage and ground chuck to skillet and cook until well browned. Add pasta sauce and wine to meat mixture and heat through.

In a large bowl combine cooked, drained pasta and cooked chopped Cauliflower.

In large oven-proof casserole dish spoon a layer of meat sauce on the bottom of baking dish and add Cauliflower-pasta mixture. Top pasta with remaining meat sauce and sprinkle with parmesan cheese.

Bake in 350 degree oven for 35 minutes or until hot.