Baked tortellini with ground beef is the kind of cheesy pasta bake that comes together with pantry staples and lands on the table golden, bubbly, and completely satisfying. Dry cheese tortellini gets par-cooked, tossed in a seasoned beef marinara, blanketed in mozzarella and Parmesan, and baked until the cheese is melted and lightly golden. No condensed soup, no complicated sauce, and this tortellini recipe is in the oven in under 20 minutes.
Why I Love This Baked Tortellini
I have been making baked pasta dishes since I got married 15 years ago. Pierre’s background is Italian, and a good pasta dish is never optional in our house. It is basically a requirement.
This particular version started because tortellini is already one of our favorite pastas (and if you have not tried my kale tortellini soup, that needs to be your next recipe). But I wanted to do something a little different with it, something that eats like a casserole but cooks like a weeknight pasta. Pierre had been asking for something new, and my kid, who already loves my Baked Ziti and Baked Rigatoni, ended up eating two full portions the first time I made this. That was all the confirmation I needed.
This recipe is genuinely flexible. I have made it on busy school nights and it reheats beautifully the next day for leftovers. It holds up well either way. For a full dinner, I serve it alongside a simple green arugula salad with lemon vinaigrette. The tortellini casserole is rich enough that you do not need a heavy side.
One thing I want to be clear about before you start: this recipe uses dry cheese tortellini, not refrigerated. Dry tortellini is what I always have in my pantry, and it is what I have tested this recipe with many times. If you only have refrigerated tortellini on hand, the method changes slightly and I cover that in the tips below.
Key Ingredients:
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Dry Cheese Tortellini: I use two 9 to 10 ounce packages of dry cheese tortellini, which gives you about 18 ounces total. Dry tortellini is the type you find in the pasta aisle at most grocery stores. It holds its shape beautifully in the oven and gives you a slightly chewier, more pasta-forward bite than refrigerated tortellini does. The key technique here is to cook it 2 minutes less than the package directions say. Since it finishes cooking in the oven, you want it slightly underdone going into the baking dish. If you cook it fully on the stovetop, it will be too soft by the time the cheese is melted and bubbly.
Pro Tip: If you want to use refrigerated tortellini instead, there is no need to boil it at all. Add it directly to the baking dish and increase the bake time by about 10 minutes, checking that the tortellini is cooked through and the sauce is bubbling before pulling it from the oven.
Ground Beef: I recommend 90% lean ground beef for this recipe. I have tested it with regular ground beef and the extra fat creates a greasy layer that collects under the cheese and changes the texture of the sauce. Lean beef keeps the marinara tight and the flavor cleaner. You can also use ground turkey if that is what you have, though the flavor will be slightly milder. Italian sausage is another great option. Just remove the casing, crumble it into the skillet, and cook it the same way you would the ground beef.
Marinara Sauce: One 15-ounce container of your favorite store-bought marinara is all you need. I like to use a marinara that already has good seasoning, since the sauce simmers with the seasoned beef and the flavors build on each other. I have made this with homemade tomato sauce too and it is delicious, but on a weeknight the jarred version is perfectly fine.
White Onion and Garlic: Half a cup of diced white onion cooked in olive oil is the flavor base. I always add 3 large garlic cloves, minced, and cook them for just about a minute before the beef goes in. Do not rush this step. Onion that has not softened properly will stay sharp and a little raw-tasting in the finished dish.
Dried Basil, Parsley, and Oregano: This is the seasoning combination that makes the beef mixture taste like something more than just ground meat in tomato sauce. I add the dried herbs directly to the beef in the skillet and let them cook for 1 to 2 minutes before adding the marinara. That short time in the fat is what lets them release their flavor fully. I like the combination of all three, but if you only have Italian seasoning on hand, use about 1 and a half teaspoons in place of the individual herbs.
Mozzarella and Parmesan: Two cups of shredded mozzarella goes on top of the tortellini before baking, with 2 tablespoons of grated Parmesan scattered over. The mozzarella gives you the melty, bubbly pull. The Parmesan adds a slight sharpness and helps the top get lightly golden rather than just soft and white. I recommend shredding the mozzarella yourself from a block if you have a few extra minutes. Pre-shredded mozzarella has an anti-caking coating that makes it melt unevenly.
How to Make Baked Tortellini
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with cooking spray.
Step 1: Par-cook the tortellini. Bring a large pot of well-salted water to a boil. Add the dry cheese tortellini and cook it for 2 minutes less than the package directions say. This is the most important step in the recipe. The tortellini is going into a hot oven for 20 to 25 more minutes, and it will continue to cook and absorb sauce the entire time. If you cook it fully here, it will be soft and a little mushy by the time the cheese is done. Drain and set it aside.
Step 2: Cook the onion and garlic. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until it is translucent and softened. Add the minced garlic and cook for 1 minute more. You want the garlic fragrant but not browned. Browned garlic at this stage turns slightly bitter once it bakes.
Step 3: Brown the ground beef and season it. Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until there is no pink remaining. Stir in the spices. Cook everything together for 1 to 2 minutes. This short blooming time is what develops the herb flavor into the meat rather than leaving it sitting on the surface. Season to taste before moving on.
Step 4: Add the marinara and simmer. Pour the marinara sauce into the skillet and stir it into the beef mixture until everything is evenly combined. Let it simmer for 2 to 3 minutes. This brief simmer lets the sauce thicken slightly and pick up the flavor from the seasoned beef. The hearty meat sauce should coat a spoon and not look watery before you move to the next step.
Step 5: Assemble the casserole. Add the drained tortellini to the greased baking dish in an even layer. Pour the homemade meat sauce over the top and stir gently to coat every piece of tortellini. You want the sauce tucked around all the pasta, not just sitting on top. Sprinkle the shredded mozzarella evenly across the surface, then scatter the grated Parmesan over.
Step 6: Bake uncovered. Slide the dish into the oven and bake uncovered for 20 to 25 minutes. The casserole is done when the cheese is fully melted, bubbly around the edges, and lightly golden on top. If the cheese is melted but not getting any color at 25 minutes, turn on the broiler for 2 to 3 minutes, watching closely.
Finishing Touches
Step 7: Rest and serve. Let the baked tortellini rest for 5 minutes before serving. The sauce is very hot and needs a few minutes to settle. Scatter the chopped fresh parsley over the top right before you bring it to the table.
Olivia’s Recipe Tips
Let the sauce simmer before assembling. It only takes 2 to 3 minutes, but that time matters. A sauce that has not tightened up will make the finished casserole watery and loose. You want the marinara to cling to the beef, not pool at the bottom of the dish.
Taste the meat sauce before assembling. This is your only opportunity to adjust the salt and herbs before the casserole goes in the oven. The tortellini absorbs a lot of the seasoning as it bakes, so a slightly bold sauce at this stage becomes a perfectly balanced casserole when it comes out.
Baked Tortellini with Ground Beef
Ingredients
- 18 ounces dry cheese tortellini two 9–10 oz packages
- 1 15-ounce container marinara sauce
- Cooking spray
- 2 teaspoons olive oil
- ½ cup diced white onion
- 3 large garlic cloves minced
- 1 pound ground beef 90% lean
- ½ teaspoon garlic powder
- ¾ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon dried oregano
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook 2 minutes less than package directions (they’ll finish cooking in the oven). Drain and set aside.
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes, until softened. Add garlic and cook for 1 minute.
- Add the ground beef and cook until browned, breaking it up with a spoon.
- Stir in the minced garlic powder, dried basil, parsley, oregano, salt, and pepper. Cook for 1–2 more minutes until fragrant.
- Pour the marinara sauce into the skillet with the beef mixture and stir to combine. Let the sauce simmer for 2–3 minutes.
- Add the cooked tortellini to the baking dish. Pour the beef marinara mixture over the tortellini and stir gently to coat everything evenly. Sprinkle the mozzarella cheese all over the top, followed by the grated Parmesan.
- Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let rest for 5 minutes. Sprinkle with chopped parsley before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
