Cheesy Baked Tortellini

Watch Me Make It

Cheesy Baked Tortellini pairs tender cheese-filled pasta with a creamy beef marinara and a generous, bubbly cheese topping. It is a comforting, scoopable dinner that works well when you want a hearty pasta bake without making sauce from scratch. The mix of shredded mozzarella, fresh mozzarella, and Parmesan creates plenty of gooey melt with golden edges on top.

Why This Recipe Works

Refrigerated tortellini keeps this dinner moving while still delivering a substantial, filled-pasta texture. The brief bake lets the pasta finish absorbing the sauce as the cheese melts and browns.

Ingredients

Cook the tortellini slightly short of the package directions, since it will continue cooking in the oven. Drain it thoroughly so excess pasta water does not thin the creamy sauce.

• 1 lb ground beef
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 1 cup heavy whipping cream
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 package (20 oz) refrigerated cheese tortellini
• 2 cups shredded mozzarella cheese
• 8 oz fresh mozzarella, torn into chunks
• ½ cup grated Parmesan cheese
• Fresh chopped parsley or basil for garnish

How to Make It

Preheat your oven to 375°F.

Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the beef apart as it cooks. Cook for 7-8 minutes until the beef is browned and the onion has softened. Drain excess grease if needed.

Add the minced garlic and cook for another 30-60 seconds until fragrant.

Pour in the marinara sauce and heavy whipping cream. Add the Italian seasoning, garlic powder, salt, and black pepper. Stir everything together until the sauce is creamy and well combined. Reduce the heat to low and simmer for 3-5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini for about 1-2 minutes less than the package directions. Drain well.

Add the tortellini to the skillet with the creamy meat sauce and gently toss until everything is evenly coated. Transfer the tortellini and sauce to a greased 9x13-inch baking dish, spreading everything into an even layer.

Sprinkle the shredded mozzarella evenly over the top. Add chunks of fresh mozzarella throughout, then finish with the grated Parmesan cheese. Bake uncovered at 375°F for 20-25 minutes, until the cheese is melted, bubbly, and beginning to turn golden brown.

For an extra golden, bubbly cheese topping, switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley or basil, then scoop and serve while the cheese is hot and stretchy.

Tips and Variations

Add the sauce as soon as the garlic is fragrant rather than letting it cook too long on its own, which can make its flavor harsh.

Toss the tortellini gently with the sauce to keep the filled pasta intact. Scatter the torn fresh mozzarella across the surface so its creamy melt is distributed rather than concentrated in one wet area.

If broiling for extra color, watch closely because the cheese can go from golden to scorched quickly. Letting the casserole rest briefly also helps the bubbling sauce settle for cleaner scoops.

Serving Ideas

Offer red pepper flakes at the table for optional heat. A simple green salad and crusty bread or garlic bread make a fresh, useful contrast to the rich casserole.

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Cheesy Baked Tortellini

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6

Ingredients

• 1 lb ground beef
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 1 jar (24 oz) marinara sauce
• 1 cup heavy whipping cream
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 package (20 oz) refrigerated cheese tortellini
• 2 cups shredded mozzarella cheese
• 8 oz fresh mozzarella torn into chunks
• ½ cup grated Parmesan cheese
• Fresh chopped parsley or basil for garnish

Instructions

• Preheat your oven to 375°F.
• Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the beef apart as it cooks. Cook for 7-8 minutes until the beef is browned and the onion has softened. Drain excess grease if needed.
• Add the minced garlic and cook for another 30-60 seconds until fragrant.
• Pour in the marinara sauce and heavy whipping cream. Add the Italian seasoning, garlic powder, salt, and black pepper. Stir everything together until the sauce is creamy and well combined. Reduce the heat to low and simmer for 3-5 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini for about 1-2 minutes less than the package directions. Drain well.
• Add the tortellini to the skillet with the creamy meat sauce and gently toss until everything is evenly coated.
• Transfer the tortellini and sauce to a greased 9x13-inch baking dish, spreading everything into an even layer.
• Sprinkle the shredded mozzarella evenly over the top. Add chunks of fresh mozzarella throughout, then finish with the grated Parmesan cheese.
• Bake uncovered at 375°F for 20-25 minutes, until the cheese is melted, bubbly, and beginning to turn golden brown.
• For an extra golden, bubbly cheese topping, switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning.
• Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley or basil, then scoop and serve while the cheese is hot and stretchy.