Cheesy Beef Tortellini Bake

Cheesy Beef Tortellini is my go-to when the family needs something comforting and cheesy after a long day. There is nothing like baking up a dish of melty mozzarella over pillowy tortellini and rich beef sauce. This easy dinner is weeknight gold and always gets rave reviews—even from picky eaters and neighbors lucky enough to catch the scent from the kitchen.

I first threw this together during a snowstorm with just what I had in the pantry. After that night my kids started requesting it every time they need some edible comfort. The bubbling cheese on top alone is worth it.

Ingredients

• Onion: half a cup diced gives a gentle sweetness and aroma to the sauce
• Garlic: one clove minced fine for bold flavor and a kitchen that smells delicious
• Fresh Basil: quarter cup cut into ribbons for brightness and a fresh herbal touch look for firm leaves
• Cheese Tortellini: about one and a quarter pounds after cooking makes the base rich and filling choose fresh or high-quality packaged tortellini if you can
• Mozzarella: two cups grated brings stretchy golden magic to the top use low moisture for the best melt
• Crushed Tomatoes: one can at twenty eight ounces is the main sauce ingredient pick Italian brands for the richest taste
• Thyme: one teaspoon dried adds an earthy subtle warmth to the sauce
• Parsley: two teaspoons dried adds grassy freshness and a pretty finish buy bright green leaves
• Ground Beef: one pound lean gives hearty body to the dish and holds well in sauce go for eighty five percent lean or higher
• Salt and Pepper: add generously to enhance all the other flavors use freshly cracked pepper if possible
• Olive Oil: one teaspoon to sauté and start everything off with extra richness use extra virgin for best results
• Oregano: one teaspoon dried boosts that classic Italian flavor

Step-by-Step Instructions

First Things First:

Preheat your oven to three hundred seventy five degrees Fahrenheit so it’s hot and ready for the baking step later

Start The Beef:

Heat a large skillet over medium heat
Add the olive oil then the ground beef salt and pepper
Break up the beef with a spatula and cook until browned and crumbly about seven minutes

Add The Aromatics:

Stir in the diced onion and minced garlic
Cook gently until the onion turns translucent and everything smells fragrant about five minutes

Season And Simmer:

Sprinkle in the oregano thyme and parsley
Stir for a minute so the dried herbs release their flavors
Pour in the crushed tomatoes and let the sauce bubble gently for fifteen minutes so it thickens to a rich texture

Fresh Touches:

Remove the pan from the heat and add the ribbons of fresh basil stirring gently to combine and keep the flavor bright

Mix It Up:

In a large bowl combine the cooked cheese tortellini with the beef and tomato sauce
Gently stir to coat all the pasta with the sauce without tearing the tortellini

Into The Oven:

Lightly grease a large baking dish and dump in the saucy tortellini
Press it out evenly then scatter the grated mozzarella across the top in a nice thick layer

Take A Moment:

Bake uncovered for about twenty five minutes until the cheese is melted bubbly and starting to brown at the edges
Let the dish rest out of the oven for five minutes before diving in this helps the sauce set and keeps bites satisfyingly layered

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One of my favorite moments is standing by the oven just as the cheese goes golden—everyone starts wandering to the kitchen asking when it will be ready Sometimes I’ll sneak a few extra basil leaves on top just for that hit of color and fragrance

Storage Tips

Let leftovers cool completely before transferring to an airtight container Refrigerate and enjoy within three days For larger portions reheat in the oven at three hundred fifty degrees until bubbling and hot For a quick lunch microwave individual servings until warmed through

Ingredient Substitutions

You can use ground turkey or Italian sausage instead of beef Both bring a slightly different flavor but work perfectly Spinach stuffed or meat tortellini are great swaps if you want something new Fontina or provolone cheese will give a different melt and depth of flavor in place of mozzarella

Serving Suggestions

Pair cheesy beef tortellini with crisp garlic bread and a fresh green salad For a special meal add roasted broccoli or carrots and offer a little bowl of grated Parmesan on the side

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Cultural Note

Baked pasta dishes like this one owe their roots to Italian cuisine where bubbling casseroles are a staple for family gatherings In my house this dish brings as much joy on a random Tuesday as it does on a holiday spread making it beloved and adaptable

Recipe FAQs

→ Can I prepare this dish in advance?

Yes, you can assemble the sauce and pasta ahead of time. Store it in the fridge and bake just before serving for best flavor and texture.

→ What sides pair well with this tortellini bake?

Buttery garlic bread and crisp green salads complement the richness. Roasted vegetables or a light broth work nicely, too.

→ Can I use different types of tortellini?

Absolutely. Spinach-stuffed or meat-filled tortellini offer tasty variations that keep the dish fresh and exciting.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven until bubbly, or microwave individual portions if in a hurry.

→ Is freezing this dish an option?

Yes, freeze the assembled but unbaked dish wrapped tightly for up to three months. Thaw overnight in the fridge and bake with a bit of extra time.

→ Any tips for enhancing the flavors?

Use quality mozzarella and tortellini, simmer the sauce until thickened, and add fresh herbs just before serving for a bright finish.