Easy Baked Tortellini with Ground Beef
Transform simple pantry staples into a bubbling, cheesy masterpiece! This easy baked tortellini combines ground beef, marinara sauce, and melted mozzarella for a restaurant-quality dinner that's ready in just over an hour.
Ingredients
- 1 pound ground beef 85% lean works best
- 3 garlic cloves large, freshly minced
- 1/2 tsp garlic powder
- 3/4 tsp dried basil
- 1/2 tsp dried parsley
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- pinch crushed red pepper flakes optional
- salt to taste
- black pepper to taste, freshly ground preferred
- 24 oz marinara sauce 1 jar
- 22 oz frozen cheese tortellini 1 package
- 8 oz mozzarella cheese 2 cups, freshly grated
- 2 tbsp Parmesan cheese grated
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 3-quart baking dish with cooking spray or butter.
- Place frozen tortellini in a colander and run warm tap water over them for about 1 minute to remove the icy coating. Drain well and set aside.
- In a large pot or deep skillet over medium heat, add the ground beef and minced garlic. Break up the meat with a wooden spoon and cook for about 8 minutes until no pink remains and the beef is nicely browned. Drain excess grease and return pot to heat.
- Add garlic powder, dried basil, parsley, oregano, thyme, red pepper flakes (if using), salt, and black pepper to the cooked beef. Stir for about 30 seconds to bloom the herbs and release their flavors.
- Pour the entire jar of marinara sauce into the seasoned beef and stir until well combined and the sauce coats all the meat.
- Add the drained tortellini to the pot and gently fold them into the meat sauce, ensuring each piece is covered. Be gentle to avoid breaking the pasta.
- Remove the pot from heat. Stir in half of the grated mozzarella cheese (about 1 cup) and mix until it melts into the warm sauce.
- Transfer the tortellini mixture to the prepared baking dish and spread evenly. Top with the remaining mozzarella cheese and sprinkle with Parmesan cheese.
- Cover tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for another 15-20 minutes until the edges are bubbling and the cheese on top is golden brown.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2 minutes or reheat the whole dish covered with foil in a 325°F oven for 20 minutes.
Freezing: Assemble in a disposable aluminum pan, cover tightly with foil, and freeze for up to 3 months. Bake from frozen, adding an extra 20 minutes to the cooking time.
Make Ahead: Assemble the dish up to 24 hours before baking. Cover and refrigerate. Add 10 extra minutes to the covered baking time when baking from cold.
Variations: Use ground turkey or Italian sausage instead of beef. Add fresh spinach, bell peppers, or mushrooms for extra vegetables. Swap half the marinara for Alfredo sauce for a creamy version.
Herb Substitute: Replace all dried herbs with 1½ teaspoons Italian seasoning.