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image of realistic top down mise en place shot showing ground beef cheese tortellini marinara sauce mozzarella cheese parmesan cheese garlic onion cream cheese italian seasoning fresh basil oregano fresh spinach mushrooms carrots bell peppers ricotta cheese boursin cheese olive oil beef broth heavy cream roma tomatoes arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Beefy Tortellini Bake

A comforting and easy beefy tortellini bake featuring tender cheese-filled tortellini layered with a savory ground beef marinara sauce, topped with melted mozzarella and Parmesan for a bubbly, family-friendly pasta casserole that's perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 1 tbsp Olive Oil
  • 1 lb Ground Beef 85/15 recommended for best flavor
  • 1 Yellow Onion medium, finely chopped
  • 4 cloves Garlic minced
  • 1 tsp Dried Italian Seasoning plus extra for sprinkling
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Crushed Red Pepper Flakes optional, for warmth
  • 28 oz Marinara Pasta Sauce high-quality, canned
  • 1/2 cup Beef Broth optional, to thin the sauce
  • Salt to taste
  • Black Pepper freshly ground, to taste
For the Structure and Layers
  • 20 oz Cheese Tortellini fresh or frozen, no need to thaw
  • 1/2 cup Ricotta Cheese or cream cheese for creamy version
For the Cheesy Topping
  • 2 cups Shredded Mozzarella Cheese low-moisture, whole milk, about 8 oz, divided
  • 1/4 cup Grated Parmesan Cheese
  • Fresh Basil a handful, chopped, for garnish

Equipment

  • Large skillet,
  • 9x13-inch casserole dish
  • Aluminum foil

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef. Break the meat up with a wooden spoon as it browns. Cook until fully browned, about 5 minutes. Drain off any excess grease.
  2. Reduce heat to medium. Add the chopped onion to the skillet with the beef and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic, Italian seasoning, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the marinara sauce. Add beef broth if using to thin the sauce. Stir well and reduce heat to low. Let simmer for 5-7 minutes. Taste and season with salt and pepper.
  4. In a small bowl, mix ricotta or softened cream cheese with 1/4 cup mozzarella if using for a creamy layer.
  5. Spread a thin layer of meat sauce in the casserole dish. Add half the tortellini, half the remaining sauce, the ricotta mixture if using, then the rest of the tortellini, and remaining sauce.
  6. Sprinkle the remaining mozzarella and Parmesan over the top.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes until cheese is melted and bubbly.
  8. Let rest for 5-10 minutes. Garnish with fresh basil before serving.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20g

Notes

This no-boil tortellini bake is freezer-friendly; assemble and freeze unbaked for up to 3 months. Reheat leftovers in the oven at 350°F for 20-25 minutes. For creamier texture, use cream cheese in the sauce. Serve with a green salad or garlic bread.
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