Cheesy Baked Tortellini
Cheesy Baked Tortellini layers tender cheese tortellini with seasoned beef, creamy tomato sauce, mozzarella, and parmesan for a bubbly oven pasta. It is a cozy family dinner that works well for weeknights, leftovers, and make-ahead meals.
Equipment
- Large Pot
- Large skillet
- 9x13-inch baking dish
- Wooden spoon
- Colander
Ingredients
- 20 oz cheese tortellini refrigerated or frozen
- 1 lb ground beef
- 24 oz pasta sauce
- 8 oz cream cheese cubed
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup parmesan cheese grated or shredded
- 1 tsp Italian seasoning or to taste
- 1/2 tsp garlic powder or to taste
- salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- Cook the tortellini according to package directions until just tender, then drain well.
- Brown the ground beef in a large skillet over medium heat, breaking it apart as it cooks.
- Drain excess grease, then stir in pasta sauce, cream cheese, Italian seasoning, garlic powder, salt, and pepper.
- Cook gently, stirring often, until the cream cheese melts into a smooth creamy sauce.
- Fold the drained tortellini into the sauce until evenly coated.
- Transfer the tortellini mixture to the prepared baking dish and spread it evenly.
- Top with mozzarella and parmesan, then bake uncovered for 20 to 25 minutes until bubbly and melted.
- Let the baked tortellini rest for 5 minutes before serving.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat covered in a 350°F oven or in short microwave intervals, adding a spoonful of sauce if the pasta looks dry.
Freezing: Freeze baked portions for up to 2 months, then thaw overnight before reheating for the best texture.
Expert Tips: Drain the beef well and melt the cream cheese into the hot sauce before combining it with the tortellini.
Variations: Try Italian sausage, ground turkey, spinach, mushrooms, bell peppers, or spicy marinara for a different version.
Make Ahead: Assemble the dish up to 24 hours ahead, refrigerate covered, and bake when ready.