If you love easy, comforting pasta dinners, this Beef and Cheese Tortellini Bake will quickly become a weeknight staple. It’s rich, hearty, and filled with cheesy goodness that satisfies everyone at the table. Tender cheese-stuffed tortellini, savory ground beef, and marinara sauce come together under a bubbly layer of mozzarella and Parmesan cheese.
This dish brings everything you love about lasagna or baked ziti but with less effort and faster prep. It’s the ultimate family comfort food — cozy, filling, and guaranteed to please both kids and adults. Best of all, you only need one skillet, one baking dish, and simple pantry staples to make it happen.
Why You’ll Love This Recipe
• Quick and easy: Perfect for busy weeknights or when you want dinner on the table fast.
• Cheesy comfort food: Melty mozzarella and Parmesan make this dish irresistibly creamy and rich.
• Budget-friendly meal: Uses affordable ingredients without compromising flavor.
• Family-approved: Even picky eaters love this hearty baked pasta.
• Make-ahead friendly: You can prep it ahead, refrigerate, and bake when ready.
• Freezer-friendly: Great for meal prep and leftover lunches.
Ingredients Breakdown
Ground Beef (1 pound): The heart of this dish, giving it richness and flavor. You can also use ground turkey or sausage for variation.
Frozen Cheese Tortellini (20 ounces): A time-saver and flavor-booster — these pasta pockets are filled with cheese and make the dish extra creamy.
Marinara Sauce (24 ounces): Choose your favorite store-bought or homemade sauce. A robust tomato base balances the cheesy filling perfectly.
Mozzarella Cheese (1 cup, shredded): Provides that signature stretchy, melty texture on top.
Parmesan Cheese (½ cup, grated): Adds a nutty, salty finish that elevates the flavor.
Garlic Powder (1 teaspoon): Infuses subtle warmth and depth into the sauce.
Onion Powder (1 teaspoon): Enhances the beef’s savoriness and rounds out the flavor.
Salt and Pepper (to taste): Essential seasonings that bring balance and brightness to the dish.
Optional Add-Ins: For extra nutrition or texture, add spinach, mushrooms, or zucchini. You can also spice it up with red pepper flakes or Italian seasoning.
Pro Tips for Success
• Don’t overcook the tortellini: They’ll cook further in the oven, so boil just until al dente.
• Use fresh cheese: Shred your own mozzarella for the best melting texture.
• Make it ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
• Try different meats: Italian sausage, ground turkey, or even shredded rotisserie chicken all work beautifully.
• Add veggies: Spinach, bell peppers, or zucchini sneak in nutrients and extra flavor.
Ingredient Swaps and Variations
• Low-carb version: Use cauliflower florets or zucchini noodles instead of tortellini.
• Spicy twist: Stir in crushed red pepper flakes or a dash of hot sauce.
• Vegetarian option: Skip the beef and add mushrooms, spinach, and ricotta for a hearty meat-free dish.
• Creamier version: Mix ½ cup of heavy cream or ricotta into the sauce for a rich, velvety texture.
• Three-cheese bake: Combine mozzarella, provolone, and Parmesan for extra cheesiness.
Serving Suggestions
Serve this Beef and Cheese Tortellini Bake with:
• Garlic Bread: Perfect for soaking up the extra sauce.
• Caesar Salad: A crisp, fresh side that balances the richness.
• Steamed Vegetables: Broccoli or green beans complement the dish beautifully.
• Red Wine or Sparkling Water: Pairs perfectly for a cozy dinner.
Make-Ahead + Storage Tips
Make-Ahead: Assemble the bake, cover tightly with foil, and refrigerate up to 24 hours. When ready, bake directly from the fridge, adding 10 extra minutes to the baking time.
Storage:
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze unbaked casserole (tightly wrapped) for up to 2 months. Thaw overnight in the fridge before baking.
• Reheat: Microwave individual portions or bake at 350°F until heated through.
The Comfort of a Classic Baked Pasta
The beauty of this Beef and Cheese Tortellini Bake lies in its simplicity. It’s a dish that feels like home — warm, cheesy, and satisfying. Inspired by traditional Italian-American casseroles, this recipe brings together the flavors of pasta night with the convenience of a one-dish meal.
Whether you’re feeding a crowd or prepping for the week, it’s the kind of dish that fills your kitchen with delicious aromas and your table with happy faces.
Frequently Asked Questions
Can I use fresh tortellini instead of frozen?
Yes! Fresh tortellini works perfectly. Just reduce the boiling time slightly since it cooks faster.
Can I make this without baking?
Yes — mix the cooked ingredients and serve as a skillet pasta instead of a baked casserole.
Can I substitute marinara with another sauce?
Absolutely. Try tomato basil, vodka sauce, or even Alfredo for a creamy version.
What’s the best cheese to use?
Mozzarella is classic, but provolone, fontina, or Monterey Jack also work great.
Can I double the recipe for a crowd?
Definitely! Use two 9×13 dishes and bake both at the same temperature.
Beef and Cheese Tortellini Bake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- Cook the cheese tortellini according to the package instructions. Drain and set aside.
- In a large mixing bowl, combine the cooked ground beef, marinara sauce, garlic powder, onion powder, salt, and pepper.
- Add the cooked tortellini to the beef mixture and stir until well combined.
- Pour the mixture into the prepared baking dish and top with shredded mozzarella and Parmesan cheese.
- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
