Cheesy Ground Beef Tortellini Bake

This Cheesy Ground Beef Tortellini Bake is an easy dinner made with creamy marinara, beef, cheese tortellini, and plenty of bubbly mozzarella. Plus, there’s no boiling required, so it’s perfect for busy weeknights!

Course Main Course

Cuisine Italian

Keyword ground beef tortellini bake

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 604kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the Beef & Sauce

1 Tbsp. olive oil
1 lb. ground beef
1 small yellow onion, finely diced
4 cloves garlic, minced
1 tsp. kosher salt
1/4 tsp. black pepper
2 tsp. Italian seasoning
1/2 tsp. garlic powder
2 Tbsp. tomato paste
1 tsp. Worcestershire sauce
1/2 tsp. crushed red pepper flakes, optional
2 (24 oz. jars) marinara sauce, I love Rao's Homemade Marinara
8 oz. full-fat cream cheese, softened and cubed

For the Bake

1 (20 oz.) package refrigerated cheese tortellini
2 cups freshly shredded whole milk mozzarella cheese
1/2 cup freshly grated Parmesan cheese
For garnish: 2 Tbsp. chopped fresh basil, or parsley, additional Parmesan cheese, chili flakes.

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Instructions

Preheat: Preheat the oven to 375°F.
Brown the beef: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the onion and cook until softened, about 4-5 minutes Start Timer. Add the ground beef and cook, breaking it into small crumbles, until browned and cooked through. Drain any excess grease if needed.
1 Tbsp. olive oil, 1 small yellow onion, 1 lb. ground beef
Add seasonings: Stir in the garlic, Italian seasoning, garlic powder, salt, pepper, Worcestershire sauce, crushed red pepper flakes, and tomato paste. Cook for 1 minute Start Timer, stirring constantly, until fragrant.
4 cloves garlic, 1 tsp. kosher salt, 1/4 tsp. black pepper, 2 tsp. Italian seasoning, 1/2 tsp. garlic powder, 2 Tbsp. tomato paste, 1 tsp. Worcestershire sauce, 1/2 tsp. crushed red pepper flakes
Make the creamy sauce: Reduce the heat to medium-low. Stir in the marinara sauce. (Swirl some water around in the empty marinara jars to capture every bit of sauce, then pour it into the skillet.) Add the cubed cream cheese and stir until completely melted and smooth, about 3-5 minutes. Start Timer
2 (24 oz. jars) marinara sauce, 8 oz. full-fat cream cheese
Add the tortellini: Fold the refrigerated tortellini into the sauce until evenly coated.
1 (20 oz.) package refrigerated cheese tortellini
Assemble: Sprinkle evenly with the mozzarella and Parmesan. (If your skillet isn’t large enough, you can transfer this entire mixture to a greased oven-safe 9x13 casserole dish).
2 cups freshly shredded whole milk mozzarella cheese, 1/2 cup freshly grated Parmesan cheese
Bake: Cover loosely with foil and bake for 15-20 minutes Start Timer. Remove the foil and continue baking for 10-15 minutesStart Timer, or until the cheese is melted, bubbly, and lightly golden. Broil for 1-2 minutes Start Timer, if desired, for an extra golden, cheesy top. Let the casserole rest for 5-10 minutes before serving. Start Timer Garnish with fresh basil or parsley.
For garnish: 2 Tbsp. chopped fresh basil, or parsley, additional Parmesan cheese, chili flakes.

Notes

Tortellini: Refrigerated tortellini works best and doesn't need to be boiled first—it finishes cooking perfectly in the sauce while baking.
Cheese: Freshly shredded mozzarella melts much more smoothly than pre-shredded cheese.
Spinach: Stir in a few handfuls of baby spinach after the cream cheese melts for an easy way to add vegetables.

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