This post may contain affiliate links. Please read our disclosure policy.
This Cheesy Baked Tortellini Casserole is loaded with seasoned ground beef, marinara sauce, cream cheese, and melted mozzarella. The best part? The tortellini cooks right in the casserole, so there’s no boiling required. It’s a family favorite that’s ready in under an hour.
If you love easy tortellini dinners, try this Creamy Tortellini and Sausage or this Italian Sausage Tortellini Skillet. For another cheesy baked pasta, Million Dollar Spaghetti is always a hit.
3 Tips That Make or Break This Recipe
A few things to keep in mind before you start this recipe.
- Don’t boil the tortellini first. Fresh refrigerated tortellini cooks right in the casserole during baking. Boiling first essentially cooks it twice and you’ll end up with mushy pasta.
- Cover tightly with foil. The foil traps steam, which is what actually cooks the tortellini through in the oven. Without it, the pasta won’t cook. If you don’t have nonstick foil, stick a few toothpicks into the casserole to hold the foil up and keep it from sticking to the cheese.
- Shred your own mozzarella from a block. Pre-shredded cheese has anti-caking agents that prevent smooth melting. Freshly shredded gives you that gooey, stretchy cheese pull.
RECIPE WALK-THROUGH
How to Make Baked Tortellini Casserole
See the recipe card below for full, detailed instructions
This recipe comes together fast with just a handful of ingredients: ground beef, marinara sauce, dried herbs, fresh tortellini, cream cheese, and mozzarella.
You can use your favorite jarred marinara, or make a batch of Homemade Marinara Sauce if you want to take it up a notch.
Step 1: Make the Meat Sauce
Cook ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks. Once the beef is browned and no longer pink, drain off as much grease as you can. This keeps the casserole from being greasy.
Stir in the marinara sauce, then add the dried oregano, basil, parsley, garlic powder, onion powder, salt, and pepper. Let it cook for about a minute so the herbs bloom in the sauce and the flavors start to come together.
For more flavor, try a beef and sausage blend. Use half ground beef and half ground Italian sausage. The sausage adds a nice kick of seasoning and depth without any extra work.
Step 2: Add Tortellini and Cheese
Stir the fresh, uncooked tortellini directly into the meat sauce. Add the cream cheese and half of the shredded mozzarella, stirring until the cream cheese is completely melted and everything is well combined. The cream cheese adds richness and helps create a creamy sauce that coats the tortellini.
Pour the mixture into a greased 9×13-inch baking dish.
Use your skillet to save a dish. If your skillet is oven-safe and large enough, skip the baking dish entirely and bake right in the skillet. One less pan to clean up.
Step 3: Top and Bake
Sprinkle the remaining mozzarella evenly over the top, then cover the dish tightly with nonstick foil. Bake at 350°F for 30 to 35 minutes. The tortellini should be tender and the cheese melted and bubbly.
For a golden, browned top, remove the foil and turn on the broiler for 2 to 3 minutes. Watch it closely because it can go from golden to burnt fast.
Let the casserole rest for about 5 minutes before serving. This helps the sauce thicken slightly and makes it easier to scoop.
Short on time? Boil the tortellini first according to package directions, then mix with the other ingredients. Bake uncovered for just 8 to 10 minutes until the cheese is melted and bubbly.
What to Serve With Tortellini Casserole
This casserole is hearty enough to be the star of the meal, but a couple of simple sides round things out nicely.
- Bread: Cheesy Garlic Bread or Garlic Breadsticks
- Salad: Caesar Salad, Olive Garden Copycat Salad, or Ranch Salad
- Veggies: Roasted Broccoli, Garlic Green Beans, or Sauteed Asparagus
Garnish the casserole with fresh minced parsley or basil for a pop of color and flavor.
Storage Tips
Storage, Make Ahead, and Freezing
Make-Ahead: Because the pasta isn’t cooked ahead of time, this casserole preps beautifully up to 24 hours in advance. Assemble everything (don’t bake), let the sauce cool for about 30 minutes, then cover tightly with foil and refrigerate. Pull it out when you preheat the oven and bake as directed. This also makes it a great meal to take to a friend or neighbor.
Storing Leftovers: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat individual portions in the microwave, or cover a larger portion with foil and reheat in the oven at 350°F for about 10 minutes until heated through.
Freezing: This is an excellent freezer meal. You can freeze it before or after baking. Let the sauce cool completely first, then cover tightly with plastic wrap and foil. It will stay fresh in the freezer for up to 4 months. Thaw overnight in the fridge, then bake as directed.
- Doubling for a crowd. This recipe doubles easily. Use two 9×13-inch baking dishes, or one large deep casserole dish. Keep the bake time the same and just check that the tortellini is tender before removing the foil.
Frequently Asked Questions
Do you have to boil tortellini before baking it?
No! That’s one of the best things about this recipe. The fresh refrigerated tortellini cooks right in the casserole as it bakes. The foil traps steam, which is what cooks the pasta through. Boiling first would essentially double-cook it and result in mushy tortellini.
Can you use frozen tortellini instead of fresh?
You can, but let it thaw first. You can speed up the process by soaking it in cold water for a few minutes. Just make sure it’s well drained and dry before adding it to the casserole, or the extra moisture can make the sauce watery.
What kind of sauce works best for tortellini casserole?
Jarred marinara sauce works perfectly here. The dried herbs and seasonings in the recipe add plenty of flavor to a basic jar of marinara. If you want to take it up a notch, try Homemade Marinara Sauce. You could also use a tomato basil sauce or even a roasted garlic marinara. Avoid chunky sauces with large vegetable pieces since they don’t coat the tortellini as evenly.
Can this recipe be doubled to feed a crowd?
Absolutely. Double all of the ingredients and use two 9×13-inch baking dishes, or one large deep casserole dish. Keep the bake time the same and check that the tortellini is tender before removing the foil. This is also a great option for potlucks, meal trains, or feeding a big family.
More Easy Baked Pastas
- Italian Sausage Tortellini Skillet
- Million Dollar Spaghetti
- Spinach Baked Ziti
- Chicken Alfredo Bake
- Pizza Casserole
Cheesy Baked Tortellini Casserole
Ingredients
- 1 pound ground beef
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces marinara sauce
- 24 ounces fresh refrigerated cheese tortellini
- 2 cups shredded mozzarella divided
- 2 ounces cream cheese
- Fresh minced parsley or basil for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- In a large skillet, cook ground beef over medium-high heat until browned and no longer pink. Drain off as much grease as possible.
- Add marinara sauce, oregano, basil, parsley, garlic powder, onion powder, salt, and pepper. Stir and cook for about 1 minute.
- Stir in the fresh tortellini, cream cheese, and 1 cup of mozzarella. Stir until the cream cheese is completely melted and everything is well combined.
- Pour the mixture into the prepared baking dish. If your skillet is oven-safe and large enough, you can bake it right in the skillet.
- Sprinkle the remaining 1 cup of mozzarella evenly over the top. Cover tightly with nonstick foil.
- Bake for 30 to 35 minutes, until the tortellini is tender and the cheese is melted.
- Remove the foil and bake for an additional 5 to 10 minutes to brown the top, or turn on the broiler for 2 to 3 minutes, watching closely.
- Let rest for 5 minutes before serving. Garnish with fresh minced parsley or basil if desired.
Notes
- Don’t boil the tortellini. Fresh refrigerated tortellini cooks during baking. The foil traps steam that cooks the pasta through.
- Foil trick: If you don’t have nonstick foil, insert a few toothpicks into the casserole to hold the foil up and prevent sticking to the cheese.
- Shred your own mozzarella. Pre-shredded cheese has anti-caking agents that prevent smooth melting. Freshly shredded works best.
- Frozen tortellini: Thaw first, drain well, and pat dry before adding.
- Meatless option: Skip the ground beef and just use the marinara sauce with the herbs and seasonings.
- Protein swap: Use half ground beef and half Italian sausage for extra flavor.
- Short on time? Boil the tortellini first, then mix with the sauce and cheese. Bake uncovered for 8 to 10 minutes.
- Doubling: Use two 9×13-inch dishes. Keep the bake time the same.
- Make ahead: Assemble up to 24 hours ahead, cover tightly, and refrigerate. Bake as directed.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat in the microwave or covered in the oven at 350°F.
- Freezing: Cool completely, then cover tightly with plastic wrap and foil. Freeze for up to 4 months. Thaw overnight in the fridge and bake as directed.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Hi! How would you recommend reheating a portion in the oven on night #2 when the casserole has already been baked for night #1?
Cover with foil and heat at 350 degrees for about 10 minutes or until it’s heated through. You can also microwave it uncovered.
Looks so good. I can’t wait to try.
Thanks for stopping by Rebecca!