Description
This Baked Tortellini with Tomato & Meat Sauce is a comforting and hearty Italian-inspired casserole that features tender cheese tortellini baked in a flavorful marinara sauce and savory ground beef mixture, topped with a melty blend of mozzarella and cheddar cheeses. Perfect for a family dinner or weekend meal, it combines the ease of one-dish baking with rich, satisfying flavors.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound lean ground beef
- 3-4 cloves garlic, minced
- 3 cups marinara sauce (one 24 oz. jar)
- Salt and pepper, to taste
Pasta & Cheese Topping
- 2 (9 ounce) packages uncooked refrigerated cheese tortellini
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the top third of the oven to ensure even baking and cheese browning.
- Sauté Onion: Heat olive oil in a skillet over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent, which builds the flavorful base for the sauce.
- Cook Beef and Garlic: Add the ground beef and minced garlic to the skillet. Cook, breaking up the meat with a spoon, until the beef is fully browned and cooked through, about 8-10 minutes. Drain excess fat if necessary to keep the dish from being greasy.
- Combine Ingredients: Transfer the cooked beef mixture to a 9×13-inch casserole dish. Add the marinara sauce, uncooked cheese tortellini, and season with salt and pepper. Toss gently to evenly combine everything and spread it out in an even layer for uniform cooking.
- Add Cheese and Cover: Sprinkle the shredded mozzarella and cheddar cheese evenly over the top of the casserole. Cover the dish tightly with aluminum foil to retain moisture during baking.
- Bake and Broil: Bake the casserole in the preheated oven for 35-40 minutes, or until the tortellini is tender and the cheese has fully melted. Optionally, remove the foil and broil for a few minutes to achieve a golden brown and slightly crispy cheese topping.
Notes
- Use refrigerated (not frozen) cheese tortellini for the best texture and cooking time.
- You can substitute ground turkey or chicken for a leaner meat option.
- For a vegetarian version, omit the meat and add extra vegetables such as mushrooms or spinach.
- Covering the casserole with foil prevents the pasta from drying out while baking.
- Let the baked tortellini rest for 5 minutes before serving to allow the sauce to set.
