This cheesy baked tortellini dish is a comforting, family-friendly meal that combines protein-packed ground beef, fiber-rich pasta, and gooey mozzarella in a savory marinara sauce.
High in protein and balanced with healthy fats, it’s an easy, satisfying option for weeknight dinners or meal prep.
Quick to assemble and bake, it’s a foolproof crowd-pleaser.
Quick & Easy Baked Tortellini
Equipment
- 3-quart baking dish
- Large Pot
- Colander
- Mixing spoon
Ingredients
- 1 pound ground beef
- 3 large garlic cloves minced
- ½ teaspoon garlic powder
- ¾ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Pinch of crushed red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1 24-ounce jar marinara or pasta sauce
- 1 22-ounce package frozen cheese tortellini
- 8 ounces mozzarella cheese grated (about 2 cups)
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the Oven and Prepare the Baking Dish: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the ingredients. Choose a 3-quart baking dish, large enough to comfortably hold the tortellini and meat mixture without spilling over. Grease the dish lightly with butter, olive oil, or non-stick spray to prevent the pasta from sticking and to make cleanup easier.
- Brown the Ground Beef: Place a large pot or deep skillet over medium heat. Add 1 pound of ground beef to the pot. Using a wooden spoon or spatula, break the meat into small, even pieces. Cook the beef while stirring frequently, allowing it to brown evenly. This step usually takes about 6–8 minutes. Make sure there’s no pink remaining, as fully cooked beef forms the flavor base of the casserole.
- Add Garlic for Aroma: Once the beef starts browning, add 3 cloves of minced garlic directly into the pot. Stir constantly to avoid burning the garlic, as burnt garlic can turn bitter. Cook for about 1–2 minutes until fragrant, letting the garlic infuse the meat with its rich aroma.
- Season the Meat Mixture: Now it’s time to build flavor.Sprinkle in ½ teaspoon garlic powder, ¾ teaspoon dried basil, ½ teaspoon dried parsley, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme, and a pinch of crushed red pepper flakes if you like a little heat. Season with salt and freshly ground black pepper to taste. Stir thoroughly so all the spices coat the meat evenly, creating a deeply flavorful foundation for the sauce.
- Drain Excess Fat: If there’s any visible fat in the pan after browning the beef, carefully drain it off to keep the dish from becoming greasy.This step ensures the casserole remains rich and satisfying but not overly heavy.
- Incorporate the Marinara Sauce: Pour a 24-ounce jar of marinara or your favorite pasta sauce into the pot with the seasoned beef. Stir gently to combine the sauce and meat, ensuring every bit of ground beef is coated. Simmer for 2–3 minutes to allow the flavors to meld together before adding the pasta.
- Prepare the Tortellini: Take 1 (22-ounce) package of frozen cheese tortellini and place it in a colander. Run it under warm water for about 60 seconds to slightly thaw it. This step prevents the tortellini from sticking together and helps it cook evenly in the oven. Drain well.
- Combine Tortellini with Meat Sauce: Add the drained tortellini directly into the pot with the meat and marinara mixture. Stir gently but thoroughly to make sure every piece of pasta is coated in the rich sauce. This combination ensures that every bite is flavorful and cheesy.
- Mix in Half of the Mozzarella: Measure out half of the grated mozzarella cheese, about 1 cup, and stir it into the tortellini and meat mixture while the pot is still warm. This step begins the cheesy layer inside the casserole and helps bind everything together as it bakes.
- Transfer Mixture to the Baking Dish: Carefully pour the tortellini and meat mixture into the prepared 3-quart baking dish. Spread it evenly so that the pasta sits in a single layer for uniform baking.
- Top with Remaining Cheese: Sprinkle the remaining 1 cup of grated mozzarella evenly over the top of the casserole. Then, add 2 tablespoons of grated Parmesan cheese for a golden, flavorful crust. This layer will melt and bubble in the oven, giving the dish a deliciously cheesy finish.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to lock in moisture. Place it in the preheated oven and bake for 20 minutes. The foil keeps the tortellini soft and prevents the cheese from browning too quickly.
- Uncover and Finish Baking: After 20 minutes, carefully remove the foil. Return the dish to the oven and bake for an additional 15–20 minutes. During this time, the cheese will melt fully, bubble, and develop a lightly golden top. The sauce will thicken slightly, and the tortellini will absorb the flavors of the beef and herbs.
- Rest Before Serving: Once baking is complete, remove the dish from the oven and let it sit for 5–10 minutes before serving. This resting period allows the casserole to set, making it easier to portion out, and lets the flavors meld beautifully.
- Serve and Enjoy: Scoop generous portions of the baked tortellini onto plates. Optionally, garnish with fresh parsley, basil, or a light drizzle of olive oil. Serve warm with a simple side salad or garlic bread for a complete, comforting meal.
Notes
- Fresh vs. Dried Herbs: Fresh herbs can be used instead of dried. Use three times the amount of fresh herbs for equivalent flavor, as dried herbs are more concentrated.
- Vegetable Add-Ins: For extra nutrition, add finely grated carrots, zucchini, or bell peppers to the meat sauce. This boosts fiber and adds subtle sweetness.
- Tortellini Options: Frozen cheese tortellini works best, but refrigerated tortellini is a convenient alternative. If using dried tortellini, cook it according to package directions before mixing with the sauce.
- Cheese Variations: Swap or mix mozzarella with provolone, fontina, or a mild cheddar for a slightly different flavor.
- Spice Level: Adjust crushed red pepper flakes to control heat. Start with a pinch, taste, and add more if desired.
- Make-Ahead Option: Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking.
- Serving Size Tip: One heaping cup per person is usually sufficient as a main dish, but it pairs well with salad or bread for larger appetites.
Chef’s Secrets For Perfect Casserole
To achieve a perfectly baked tortellini, start by browning the beef thoroughly and draining excess fat.
This step prevents a greasy sauce and ensures rich, savory flavor. Slightly thawing the frozen tortellini under warm water allows it to absorb the sauce evenly and cook uniformly.
Mixing in half of the mozzarella before baking keeps the filling creamy inside, while topping with the remaining cheese creates a golden, bubbly crust.
Using a 3-quart baking dish gives enough room for even cooking without overcrowding the pasta.
For added aroma, lightly toast the Parmesan under the broiler for a few minutes before serving.
Serving Suggestions For Family Meals
Baked tortellini pairs beautifully with light, fresh side dishes.
A crisp green salad with lemon vinaigrette balances the richness of the cheese and beef. Garlic bread or warm focaccia complements the savory flavors while soaking up any extra sauce.
For a more colorful plate, roast seasonal vegetables like asparagus, cherry tomatoes, or broccoli on the side.
Garnish with freshly chopped basil or parsley to enhance aroma and presentation.
This casserole is perfect for casual weeknight dinners or elegant family gatherings, making it versatile enough to suit any occasion.
Storage Tips To Keep Fresh
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave, covered loosely with a paper towel, or in a preheated oven at 350°F until warmed through.
For longer storage, this casserole freezes beautifully.
Freeze in a tightly sealed container for up to 2 months.
To reheat from frozen, thaw overnight in the refrigerator, then bake at 350°F for 20–25 minutes, uncovered, until bubbling and hot.
Avoid overcooking when reheating to maintain the creamy texture of the cheese and prevent the pasta from becoming mushy.
Frequently Asked Questions
1. Can I use meatless alternatives?
Yes! Swap ground beef for plant-based crumbles or cooked lentils for a vegetarian version. The sauce and cheese remain the same, so the dish stays rich and flavorful while boosting plant-based protein.
2. Do I need to thaw frozen tortellini?
Slightly thawing frozen tortellini under warm water helps prevent sticking and ensures even baking. Fully thawing is not necessary; the brief rinse is sufficient.
3. Can I make it ahead of time?
Absolutely! Prepare the casserole and cover it in the baking dish, then refrigerate for up to 24 hours. Bake when ready to serve, adding a few extra minutes if chilled.
4. How can I make it extra cheesy?
Mix additional mozzarella into the filling or sprinkle extra on top before baking. You can also add a layer of ricotta cheese for creaminess and richness.
5. Can I use other pasta shapes?
Yes, while tortellini is ideal, you can substitute with ravioli, gnocchi, or even small stuffed shells. Just adjust cooking times to ensure the pasta is tender and fully heated through.
