Baked Tortellini with Ground Beef
This baked tortellini with ground beef is a hearty cheesy pasta bake made with seasoned ground beef, marinara sauce, and dry cheese tortellini topped with melted mozzarella and Parmesan. No condensed soup and no complicated steps.
Servings: 8 people
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
To store: Tightly wrap the casserole, once cooled, and store it in the fridge for up to 3 days.
To reheat: Reheat in the oven at 350°F until warmed through. Cover with foil for the first 15 minutes so the cheese does not overbake. You can also reheat individual portions in the microwave.
To freeze: Tightly wrap and freeze for up to 3 months.
Make-ahead:Assemble this casserole dish through Step 5, cover tightly with foil, and refrigerate for up to 24 hours. Remove from the fridge while the oven preheats and bake as directed, adding 5 to 10 minutes to the total time.
Nutrition
Serving: 1/8 | Calories: 319kcal | Carbohydrates: 22g | Protein: 21g | Fat: 16g | Cholesterol: 70mg | Sodium: 621mg | Potassium: 105mg | Fiber: 2g | Sugar: 3g