I stumbled on an Easy Baked Tortellini Casserole With Ground Beef that hides a single surprising shortcut.

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I never thought a pan of Baked Tortellini could make me change dinner plans but here we are. I toss cheese tortellini into a bubbling meat sauce with ground beef and then let the oven do that slightly cruel but glorious thing where edges caramelize and the middle stays gooey.

It’s not fancy, its the kind of thing I crave when I want something loud and satisfying. People call it Baked Tortellini in my house and some nights I even pretend I’m making an Easy Baked Tortellini Casserole With Ground Beef for company, just so I can act like this was intentional.

Ingredients

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Cheese tortellini, fresh or refrigerated: packed with carbs and some protein, comfort-food vibes.
Ground beef: high in protein and fat, gives hearty savory flavor, choose leaner if watching calories.
Italian sausage: adds bold seasoning and fat, can be spicy, makes the sauce richer and tastier.
Marinara sauce: tomato based, brings acidity and umami, has vitamins, a little sugar cuts the tartness.
Ricotta cheese: creamy, adds calcium and protein, mellows the sauce, makes bites softer and smoother.
Mozzarella: melty and mild, gives gooey texture, adds fat and protein that help the dish stick together.
Parmesan: salty umami punch, a little goes a long way, boosts overall savory depth.

Ingredient Quantities

1 lb cheese tortellini, fresh or refrigerated (about 16 oz)

1 lb ground beef (80/20)

1/2 lb sweet Italian sausage, casings removed (or spicy if you want heat)

2 tbs olive oil

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1 (24 oz) jar marinara sauce

2 tbs tomato paste

1 tsp dried oregano

1 tsp dried basil

1 tsp Italian seasoning

1/2 tsp red pepper flakes, optional

1 tsp sugar, optional to cut acidity

Salt and black pepper, to taste

1 cup ricotta cheese

2 cups shredded mozzarella, plus extra for topping

1/2 cup grated Parmesan cheese

2 tbsp chopped fresh parsley or basil (for garnish)

1/4 cup pasta cooking water or beef broth, if needed

How to Make this

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1. Preheat oven to 375 F and lightly grease a 9×13 baking dish.

2. Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions but stop 1 to 2 minutes before it hits full doneness so it stays firm after baking. Before draining reserve about 1/4 cup pasta cooking water, then drain.

3. While the pasta cooks, heat 2 tbs olive oil in a large skillet over medium high. Add the finely chopped yellow onion and cook until soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook 30 seconds more.

4. Add the ground beef and the Italian sausage (casings removed). Break the meat up and brown it well, seasoning with salt and black pepper as it cooks. If there’s a lot of fat you can drain some but leave a little for flavor.

5. Stir in the 2 tbs tomato paste and cook 1 to 2 minutes to deepen the flavor. Pour in the 24 oz jar of marinara, then add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp Italian seasoning, and 1/2 tsp red pepper flakes if you like heat. Add 1 tsp sugar if the sauce tastes too acidic. Simmer gently 8 to 10 minutes to marry the flavors. If the sauce gets too thick add up to the reserved 1/4 cup pasta water or a splash of beef broth to loosen it.

6. In the sauce stir in the 1 cup ricotta, 1 cup of the shredded mozzarella and 1/4 cup of the grated Parmesan until creamy and well combined. Taste and adjust salt and pepper.

7. Gently fold the drained tortellini into the sauce so every piece is coated. Transfer everything to the prepared baking dish, spreading into an even layer.

8. Sprinkle the top with the remaining 1 cup shredded mozzarella plus the remaining 1/4 cup Parmesan, and add a little extra mozzarella if you want a cheesier top.

9. Bake 20 to 25 minutes until the sauce is bubbling and the cheese on top is melted and lightly golden. For a browned crust you can broil 1 to 2 minutes but watch it closely so it doesn’t burn. Let rest 5 to 10 minutes, then sprinkle with the chopped fresh parsley or basil and serve.

Equipment Needed

1. 9×13 baking dish (lightly greased)
2. Large pot for boiling the tortellini
3. Colander or strainer to drain pasta
4. Large skillet for browning meat and simmering sauce
5. Wooden spoon or heatproof spatula for stirring
6. Measuring cups and spoons
7. Mixing bowl to combine the ricotta and cheeses
8. Box grater for Parmesan or extra mozzarella
9. Tongs or a slotted spoon to fold the pasta into the sauce
10. Oven mitts and a timer to safely bake and watch the top closely

FAQ

Q: Do I need to cook the tortellini before baking?

A: If they're fresh or refrigerated you can add them almost straight to the sauce, but I like to boil them 1 minute less than package directions so they finish in the oven and dont get mushy.

Q: Can I use frozen tortellini?

A: Yes, but thaw first if you can. If you bake from frozen add 10 to 15 minutes and cover the dish so the sauce doesnt dry out, you might need a splash of pasta water or broth.

Q: How do I prevent the bake from being soggy or dry?

A: Dont overcook pasta before baking, use enough sauce, cover with foil for most of the bake then uncover to brown, and let it rest 8 to 10 minutes before serving so the sauce firms up.

Q: Can I make this ahead or freeze it?

A: Yes. Assemble and refrigerate up to 24 hours, or freeze up to 3 months. If frozen, thaw overnight in the fridge before baking. Hold off on extra mozzarella topping until right before baking for best texture.

Q: Any easy substitutions for the meats or cheeses?

A: Swap ground beef for ground turkey or use all Italian sausage, or omit meat and add mushrooms or lentils for veg option. Ricotta can be swapped for cottage cheese, and part skim mozzarella works fine.

Q: How do I get a bubbly, browned top without drying the pasta?

A: Add extra mozzarella on top, bake covered then uncover for last 5 minutes, then broil 1 to 3 minutes while watching it closely so it browns but doesnt burn.

Baked Tortellini In Meat Sauce Recipe Substitutions and Variations

Cheese tortellini: swap with frozen or dry tortellini, cheese ravioli, or medium pasta shells. If dry, boil a few extra minutes; frozen can go straight into the bake.
Ground beef / sweet Italian sausage: use ground turkey or chicken, Italian turkey sausage, or plant based crumbles for a vegetarian option. If you go lean turkey add 1 tbsp olive oil or a splash of Worcestershire for more flavor.
Ricotta cheese: replace with blended cottage cheese (1 cup cottage, blitz till smooth), mascarpone for extra creaminess, or 3/4 cup Greek yogurt thinned with 2 tbsp milk for tang and less fat.
Mozzarella / Parmesan: sub mozzarella with provolone, fontina, or a shredded Italian blend; swap Parmesan for Pecorino Romano or extra mozzarella if needed. Watch the salt if you pick Pecorino, its sharper.

Pro Tips

– Pull the tortellini a minute or two before it’s fully done, drain and shake off excess water, then fold into the sauce. It will finish cooking in the oven so if you let it get soft now it’ll turn to mush later, trust me.

– Really brown the beef and sausage until you see little crispy bits stuck to the pan, those bits = flavor. If there’s tons of fat, scoop out some but leave a little so the sauce tastes richer.

– Use the reserved pasta water to loosen the sauce if it feels too tight, a few tablespoons at a time. Taste and fix the sauce with salt, a pinch of sugar or extra herbs before it hits the oven, because you can’t do much once it’s baked.

– Let the casserole rest 5 to 10 minutes after baking so the sauce sets and slices hold together, and if you want a golden top broil for just 1 minute but stand there and watch it or it’ll burn fast.

Baked Tortellini In Meat Sauce Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I stumbled on an Easy Baked Tortellini Casserole With Ground Beef that hides a single surprising shortcut.

Servings

servings

Calories

881

kcal

Equipment: 1. 9×13 baking dish (lightly greased)
2. Large pot for boiling the tortellini
3. Colander or strainer to drain pasta
4. Large skillet for browning meat and simmering sauce
5. Wooden spoon or heatproof spatula for stirring
6. Measuring cups and spoons
7. Mixing bowl to combine the ricotta and cheeses
8. Box grater for Parmesan or extra mozzarella
9. Tongs or a slotted spoon to fold the pasta into the sauce
10. Oven mitts and a timer to safely bake and watch the top closely

Ingredients

1 lb cheese tortellini, fresh or refrigerated (about 16 oz)
1 lb ground beef (80/20)
1/2 lb sweet Italian sausage, casings removed (or spicy if you want heat)
2 tbs olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 (24 oz) jar marinara sauce
2 tbs tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp Italian seasoning
1/2 tsp red pepper flakes, optional
1 tsp sugar, optional to cut acidity
Salt and black pepper, to taste
1 cup ricotta cheese
2 cups shredded mozzarella, plus extra for topping
1/2 cup grated Parmesan cheese
2 tbsp chopped fresh parsley or basil (for garnish)
1/4 cup pasta cooking water or beef broth, if needed

Directions

Preheat oven to 375 F and lightly grease a 9×13 baking dish.
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package directions but stop 1 to 2 minutes before it hits full doneness so it stays firm after baking. Before draining reserve about 1/4 cup pasta cooking water, then drain.
While the pasta cooks, heat 2 tbs olive oil in a large skillet over medium high. Add the finely chopped yellow onion and cook until soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook 30 seconds more.
Add the ground beef and the Italian sausage (casings removed). Break the meat up and brown it well, seasoning with salt and black pepper as it cooks. If there's a lot of fat you can drain some but leave a little for flavor.
Stir in the 2 tbs tomato paste and cook 1 to 2 minutes to deepen the flavor. Pour in the 24 oz jar of marinara, then add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp Italian seasoning, and 1/2 tsp red pepper flakes if you like heat. Add 1 tsp sugar if the sauce tastes too acidic. Simmer gently 8 to 10 minutes to marry the flavors. If the sauce gets too thick add up to the reserved 1/4 cup pasta water or a splash of beef broth to loosen it.
In the sauce stir in the 1 cup ricotta, 1 cup of the shredded mozzarella and 1/4 cup of the grated Parmesan until creamy and well combined. Taste and adjust salt and pepper.
Gently fold the drained tortellini into the sauce so every piece is coated. Transfer everything to the prepared baking dish, spreading into an even layer.
Sprinkle the top with the remaining 1 cup shredded mozzarella plus the remaining 1/4 cup Parmesan, and add a little extra mozzarella if you want a cheesier top.
Bake 20 to 25 minutes until the sauce is bubbling and the cheese on top is melted and lightly golden. For a browned crust you can broil 1 to 2 minutes but watch it closely so it doesn't burn. Let rest 5 to 10 minutes, then sprinkle with the chopped fresh parsley or basil and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.