Cheesy Baked Tortellini Casserole
Cheesy Baked Tortellini Casserole is loaded with seasoned ground beef, marinara sauce, cream cheese, and melted mozzarella. The tortellini cooks right in the casserole with no boiling needed. Great for family dinner or easy to double for a crowd.
Servings: 6 servings
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 9x13-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 9x13-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
Calories: 689kcal | Carbohydrates: 57g | Protein: 42g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 134mg | Sodium: 1595mg | Potassium: 640mg | Fiber: 6g | Sugar: 9g | Vitamin A: 870IU | Vitamin C: 8mg | Calcium: 389mg | Iron: 6mg
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