Baked tortellini with ground beef is a comforting, cheesy pasta bake that comes together from pantry staples and finishes golden, bubbly, and satisfying. Dry cheese tortellini is briefly par-cooked, tossed with a seasoned ground-beef marinara, topped with shredded mozzarella and grated Parmesan, and baked until the cheese is melted and lightly browned. There’s no condensed soup or complicated sauce—this dish is in the oven in under 20 minutes and ready in about 45 minutes from start to finish.
Why I Love This Baked Tortellini
I’ve been making baked pasta dishes for years. With an Italian background at home, a satisfying pasta casserole is a family staple. This tortellini version grew out of a love for the pasta itself — dry cheese tortellini holds up beautifully in a casserole — and a desire for a weeknight-friendly bake that still feels special.
The recipe is simple and flexible. It’s perfect for busy weeknights and reheats well for leftovers. On a full dinner night I like to serve it with a light green salad; the casserole itself is rich enough that it doesn’t need a heavy side. Note: this recipe is written and tested with dry cheese tortellini (shelf-stable from the pasta aisle). If you only have refrigerated tortellini, you can skip par-cooking and add it straight to the dish, increasing bake time slightly — see the tips below.
Key Ingredients:
All ingredient amounts are listed in the recipe card below.
Dry Cheese Tortellini: Use two 9–10 ounce packages (about 18 ounces total). Dry tortellini keeps its shape and delivers a slightly firmer bite after baking. Par-cook it for 2 minutes less than package directions so it finishes cooking in the oven and doesn’t become mushy.
Pro Tip: If using refrigerated tortellini, add it raw to the baking dish and increase bake time by about 10 minutes, checking that the filling is heated through and the sauce is bubbling.
Ground Beef: I recommend 90% lean ground beef to avoid excess grease under the cheese. Ground turkey or crumbled, casing-removed Italian sausage also work if you prefer.
Marinara Sauce: One 15-ounce jar of a well-seasoned marinara is all you need. A good store-bought sauce saves time; homemade tomato sauce works great too.
White Onion and Garlic: Half a cup diced white onion sautéed in olive oil plus three large minced garlic cloves form the aromatic base. Cook the onion until softened before adding garlic so it won’t taste raw in the finished dish.
Dried Basil, Parsley, and Oregano: These dried herbs are added to the beef while it browns so the flavors bloom in the fat. If you only have Italian seasoning, use about 1½ teaspoons as a substitute.
Mozzarella and Parmesan: Two cups shredded mozzarella and about 2 tablespoons grated Parmesan top the casserole. Freshly shredded mozzarella melts more evenly than pre-shredded varieties, which often contain anti-caking agents.
How to Make Baked Tortellini
Preheat the 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 salted water to a boil. Cook the dry tortellini 2 minutes less than package directions to keep it slightly underdone; it will finish in the oven. Drain and set aside.
Step 2: Cook the onion and garlic. Warm 2 teaspoons olive oil in a large skillet over medium heat. Cook the diced onion 2–3 minutes until translucent, then add minced garlic and cook about 1 minute until fragrant but not browned.
Step 3: Brown the ground beef and season it. Add the ground beef and cook, breaking it up, until no pink remains. Stir in garlic powder, dried basil, parsley, oregano, salt, and pepper, and cook 1–2 minutes so the herbs release their flavor.
Step 4: Add the marinara and simmer. Stir the marinara into the beef and let the sauce simmer 2–3 minutes to thicken slightly and allow the flavors to meld. The sauce should coat a spoon and not be watery.
Step 5: Assemble the casserole. Spread the drained tortellini in the prepared baking dish, pour the meat sauce over it, and stir gently to coat every piece. Evenly sprinkle the shredded mozzarella and grate the Parmesan over the top.
Step 6: Bake uncovered. Bake 20–25 minutes, until the cheese is melted, bubbly, and lightly golden. If the cheese is melted but not browning after 25 minutes, broil for 2–3 minutes, watching closely to prevent burning.
Finishing Touches
Step 7: Rest and serve. Remove the casserole from the oven and let it rest 5 minutes so the sauce settles. Scatter chopped fresh parsley over the top before bringing it to the table.
Olivia’s Recipe Tips
Let the sauce simmer briefly. Two to three minutes is enough to tighten the sauce so it clings to the beef and doesn’t pool in the dish.
Taste and adjust the sauce. Season the meat sauce before assembling. The tortellini absorbs seasoning as it bakes, so a slightly bold sauce at this stage will result in a well-balanced casserole.
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
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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.
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Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
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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.
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Add the ground beef and cook until browned, breaking it up with a spoon.
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Stir in the garlic powder, dried basil, parsley, oregano, salt, and pepper. Cook 1–2 more minutes until fragrant.
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Pour the marinara sauce into the skillet with the beef and stir to combine. Let the sauce simmer for 2–3 minutes.
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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.
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Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
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Remove from the oven and let rest for 5 minutes. Sprinkle with chopped parsley before serving.
Notes
To reheat: Warm in a 350°F oven until heated through. Cover with foil for the first 15 minutes to protect the cheese, or reheat individual portions in the microwave.
To freeze: Wrap tightly and freeze up to 3 months. Thaw before reheating for best texture.
Make-ahead: Assemble through Step 5, cover tightly, and refrigerate up to 24 hours. Remove from the fridge while the oven preheats and bake as directed, adding 5–10 minutes if needed.
Nutrition
Nutrition information is an approximation.
Did You Make This?
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