Easy Weeknight Baked Tortellini Casserole
A hearty, family-friendly baked pasta dish layered with marinara, ground beef, and tender cheese tortellini, all topped with a bubbly blend of cheddar and mozzarella. Perfect for weeknights or cozy gatherings.
Equipment
- 1 × 9×13-inch casserole baking dish
- 1 × Large nonstick skillet
- 1 × Silicone spatula or wooden spoon
- 1 × Box grater (if using block cheese)
- Aluminum Foil
Ingredients
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 1 pound lean ground beef
- 3 –4 cloves garlic minced
- 3 cups marinara sauce about one 24 oz. jar
- 2 packages 9 oz. each refrigerated cheese tortellini (uncooked)
- Salt to taste
- Black pepper to taste
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
- Prepare Your Oven for Baking: Begin by preheating your oven to 375°F (190°C). It’s important to preheat fully before you start cooking, as this ensures your tortellini casserole cooks evenly from edge to center. Position the oven rack in the top third of the oven. This placement helps the cheese topping melt beautifully and develop a golden, bubbly finish without overcooking the pasta beneath.
- Warm the Skillet with Olive Oil: Place a large nonstick skillet over medium-high heat. Add one tablespoon of olive oil and allow it to heat for about 30 seconds until shimmering. Olive oil doesn’t just prevent sticking; it adds a subtle fruity richness that enhances the savory depth of your beef and onions.
- Sauté the Onion for a Flavor Base: Add the finely chopped onion to the skillet. Stir occasionally and sauté for about 4–5 minutes until the onion turns soft, translucent, and slightly golden around the edges. This step is crucial—caramelizing the onion gently releases natural sweetness, which balances the tang of the marinara sauce later.
- Brown the Ground Beef with Garlic: Once the onion is softened, add in the lean ground beef and the minced garlic cloves. Use a silicone spatula or wooden spoon to break the meat into small crumbles as it cooks. Continue stirring for 8–10 minutes, or until the beef loses its raw pink color and turns evenly browned. The garlic should become fragrant without burning, lending warmth and depth to the dish.
- Remove Excess Fat for a Cleaner Taste: If you notice extra grease pooling in the skillet, carefully spoon out the excess fat and discard it. This step keeps the casserole lighter and prevents the sauce from tasting greasy. Leaving a small amount is fine—it helps carry flavor—but too much can overwhelm the dish.
- Combine Ingredients in Casserole Dish: Transfer the cooked beef and onion mixture into a 9×13-inch casserole baking dish. Add the refrigerated cheese tortellini straight from the package (no boiling needed), followed by the marinara sauce. Season generously with salt and freshly ground black pepper to taste. Using a spatula, gently toss everything together until the tortellini is well-coated in sauce and evenly distributed with beef. Spread the mixture out into a flat, even layer to ensure it bakes consistently.
- Create the Cheesy Topping Layer: Sprinkle shredded mozzarella cheese evenly across the surface, followed by the shredded cheddar. Using a blend of cheeses ensures both gooey meltiness and sharp flavor. Make sure the topping fully covers the tortellini mixture so every bite is cheesy and satisfying.
- Seal with Foil for Moist Cooking: Cover the baking dish tightly with aluminum foil. This step traps steam, which gently cooks the tortellini inside the sauce, keeping it tender without needing pre-boiling. A snug foil cover also prevents the cheese from drying out too soon during baking.
- Bake to Perfection: Place the covered casserole dish in your preheated oven and bake for 35–40 minutes. During this time, the tortellini will soften, absorb the flavors of the sauce, and meld with the beef while the cheese melts luxuriously over the top. The aroma filling your kitchen will signal that dinner is nearly ready.
- Optional Golden Cheese Finish: Once baking time is complete, carefully remove the foil. If you prefer a golden-brown crust, switch your oven to the broil setting and return the casserole for 2–3 minutes. Watch closely, as cheese can go from golden to burnt quickly. This step adds a crisp, irresistible finish to the gooey top layer.
- Rest Before Serving: After removing the casserole from the oven, allow it to rest for 5 minutes before serving. This brief resting period helps the cheese set slightly and makes scooping easier while keeping all the flavors locked in.
- Serve and Enjoy: Scoop generous portions of baked tortellini onto plates or into bowls. Pair it with a fresh green salad, garlic bread, or roasted vegetables for a complete meal. Watch as the cheese stretches and the rich aroma fills the table—this is comfort food at its finest.
Notes
- Always use refrigerated tortellini, not dried, since it cooks quickly and softens perfectly during baking.
- Lean ground beef works best to keep the dish flavorful without excess grease. Drain if needed.
- A combination of mozzarella and cheddar balances meltiness with sharp flavor.
- Covering with foil is essential—this traps steam and ensures tortellini cooks evenly.
- Let the casserole rest for a few minutes before serving to prevent runny portions.
- Broiling at the end creates a delicious golden-brown crust on the cheese.