Easy Baked Cheese Tortellini

This cheesy baked tortellini casserole is my go-to on busy nights when I need something family pleasing but low effort. With just a few minutes of prep and pantry staples you get incredible comfort food bubbling with flavor and stretchy cheese.

I first threw this together after a long workday and now it is the dish my family requests most when company is coming over. The smell as it bakes brings everyone to the kitchen.

Ingredients

• Ground beef: adds hearty texture and classic meaty flavor Look for an 80 to 85 percent lean beef for good richness without too much grease
• Large garlic cloves: fresh always gives the best aromatic punch but jarred minced works in a pinch
• Garlic powder: hits a second layer of garlicky depth and keeps the flavor strong through baking
• Dried basil: lifts the sauce with sweet almost peppery herb notes Choose a jar that still has bright green color
• Dried parsley: gives a balance and freshness Look for flakes that are not too dusty or faded
• Dried oregano: brings an earthy Italian warmth Make sure yours is still fragrant when you open the jar
• Dried thyme: adds a light woodsy tone Try rubbing the leaves in your hand before sprinkling to wake up the oils
• Crushed red pepper flakes: Fire is optional but just a touch can wake up all the flavors
• Salt and freshly ground black pepper: to balance and highlight all other flavors Grind pepper fresh if you can
• Marinara or pasta sauce: choose your favorite jar For a fresher flavor pick one with real olive oil and tomatoes at the top of the ingredients
• Frozen cheese tortellini: saves time and makes this extra comforting Pick a brand that keeps its shape and has a creamy cheese filling not just ricotta
• Mozzarella cheese: freshly grated melts better and gives an irresistible stretchy top layer Pack your own from a block for the best results
• Parmesan cheese: a sprinkle on top adds nutty sharp finish Select a firm wedge and grate yourself if possible

Step-by-Step Instructions

Brown and Season the Meat:

Set a large pot over medium heat Add ground beef and fresh minced garlic Cook slowly stirring often and break up the meat into small bits Continue until all the pink is gone and the beef browns Drain away excess fat carefully so your dish is not greasy Sprinkle on garlic powder dried basil dried parsley dried oregano dried thyme red pepper flakes if using salt and black pepper Stir well to coat every crumb of beef with the spices

Add Sauce and Tortellini:

Pour your jar of marinara or pasta sauce into the seasoned meat Stir thoroughly until everything is evenly blended Run the frozen tortellini under warm water in a colander for about one minute to take off the chill and help with even cooking Let the water drain off Add the pasta to the pot and gently fold so every tortellini is coated in sauce

Mix in Cheese:

Turn off the heat and add half of your grated mozzarella Stir gently so the cheese starts to melt into the hot pasta and meat giving the filling a creamy texture

Assemble the Casserole:

Grease a three quart baking dish Spread the tortellini mixture into the dish Use the back of a spoon to level it out for even baking Sprinkle the remaining mozzarella evenly all over the top Add grated Parmesan for a golden finish

Bake Until Bubbly:

Cover tightly with foil and bake in a preheated 350 degree oven for about twenty minutes Remove the foil and continue to bake for another fifteen to twenty minutes Keep an eye on it when the cheese is bubbling and browned in spots it is ready Serve hot

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My favorite ingredient here is the mozzarella I love watching it melt into golden puddles each time I uncover the dish My husband always jokes that it is the cheese strings that make it taste like childhood To me it is also the smell as it bakes reminding me of cozy winters gathered at the table

Storage Tips

Cool leftovers fully before transferring to airtight containers then keep in the fridge up to three days For longer storage freeze baked portions in individual containers Reheat from frozen in the microwave or covered in the oven until hot You might want to add a small splash of water or extra sauce when reheating to keep the pasta creamy

Ingredient Substitutions

If you do not have ground beef you can swap for Italian sausage turkey or even a plant based ground For the cheese mix in provolone fontina or a little gouda for variety Any tomato based pasta sauce works even homemade or spicy arrabbiata

Serving Suggestions

This dish is totally complete on its own but I love it with a crisp green salad or roasted broccoli Garlic bread for dipping into the saucy edges is always a hit with kids

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Cultural Context

Baked pasta casseroles like this have roots in Italian American cooking Inspired by baked ziti and lasagna they are simple hearty weeknight meals brought to life by everyday cooks just like you

Frequently Asked Questions

→ Can I substitute the ground beef?

Yes, ground turkey or Italian sausage can be used in place of beef for different flavors.

→ Do I need to thaw the tortellini before baking?

Just briefly rinse the frozen tortellini under warm water to reduce oven baking time; full thawing isn't necessary.

→ Can I make this ahead of time?

The assembled dish can be refrigerated before baking. Add 10-15 minutes to the bake time if starting cold.

→ What type of marinara sauce is best?

Choose a flavorful, quality homemade or store-bought marinara with ingredients you enjoy to complement the pasta and beef.

→ How can I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to three days. Reheat portions in the microwave or oven.