Description
This Baked Tortellini with Tomato and Meat Sauce is a comforting and hearty Italian-American dish perfect for family dinners. It combines tender cheese tortellini with a savory ground beef and marinara sauce, topped with melted mozzarella and cheddar cheeses for a rich, satisfying casserole baked to bubbly perfection.
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
Tortellini & Cheese
- 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 place the rack in the top third position to ensure even baking and browning.
- Sauté Onions: Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent, which builds a flavorful base for the sauce.
- Cook Beef and Garlic: Add the ground beef and minced garlic to the skillet. Cook for 8-10 minutes, breaking the meat apart with a spoon as it browns evenly. Remove excess fat if necessary. Then transfer the cooked beef mixture to a 9×13 casserole dish.
- Combine Ingredients: Pour the marinara sauce over the beef in the casserole dish. Add the uncooked refrigerated cheese tortellini, season with salt and pepper, and gently toss all ingredients to mix well and spread into an even layer.
- Add Cheese and Cover: Sprinkle shredded mozzarella and cheddar evenly over the top of the tortellini mixture. Cover the casserole tightly with foil to retain moisture during baking.
- Bake and Brown: Bake in the preheated oven for 35-40 minutes until the tortellini are tender and the cheese is fully melted. Optionally, remove the foil and broil for a few minutes to brown the cheese slightly for added texture and flavor.
Notes
- Use refrigerated cheese tortellini for best texture and even cooking.
- If excess fat accumulates during beef cooking, spoon it out for a leaner dish.
- Broiling at the end is optional but gives a nice golden-brown cheese crust.
- This dish can be prepared ahead by assembling it and refrigerating before baking. Just add extra baking time if baking straight from the fridge.
- For a vegetarian version, replace the beef with sautéed mushrooms or a plant-based meat substitute.
