There’s a specific Tuesday I remember—kids were melting down, I had exactly 40 minutes before soccer practice, and the pantry was looking bare. That’s when I grabbed tortellini, ground beef, and threw together this Beefy Tortellini Bake. It saved dinner that night and has been my go-to ever since.
Table of Contents
Ingredients for Beefy Tortellini Bake
I always grab my tortellini from the refrigerated section near the fresh pasta—it cooks faster than frozen and has better texture. For cheese, pre-shredded mozzarella works perfectly fine and saves time. In my experience, 85/15 ground beef gives the best flavor without leaving a pool of grease in your pan.
- 1 pound ground beef (85/15 blend works best)
- 1 onion, chopped (yellow or white both work)
- 2 cloves garlic, minced (fresh tastes miles better than jarred)
- 1 can (28 ounces) crushed tomatoes (San Marzano if you can find them)
- 2 cups beef broth (low sodium lets you control salt)
- 1 package (9 ounces) refrigerated cheese tortellini (fresh from the cold case)
- 2 cups shredded mozzarella cheese, divided (part-skim or whole milk both work)
- 1 teaspoon Italian seasoning (or mix your own basil and oregano)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (freshly ground if possible)
Step-by-Step Instructions
I always start with the oven so it’s ready when I need it. This keeps everything moving smoothly and prevents the filling from sitting around.
Step 1: Preheat your oven to 375°F and position the rack in the center. Heat a large skillet over medium heat, then add the ground beef, chopped onion, and minced garlic. Break up the beef with a wooden spoon as it cooks. It’ll take 5 to 7 minutes for the meat to brown completely and the onion to turn soft and translucent. If you see more than a couple tablespoons of grease pooled in the pan, carefully pour most of it off.
Step 2: Pour in the crushed tomatoes and beef broth, then stir in the Italian seasoning, salt, and pepper. Bring everything to a gentle simmer—you’ll see small bubbles forming around the edges of the pan. Let this bubble away for 15 minutes, stirring every few minutes. This step is important because it cooks the tortellini and builds all that rich flavor, so resist the urge to rush it.
Step 3: Add the tortellini directly to the skillet along with 1 cup of the mozzarella cheese. Stir everything together until the pasta is coated in sauce. The tortellini should be tender at this point—if you bite one, it should be soft all the way through without any hard center.
Step 4: Transfer the mixture to a 9×13 inch baking dish and spread it out evenly with a spatula. Sprinkle the remaining cup of mozzarella over the top in an even layer. This top layer is what gets all golden and bubbly.
Step 5: Slide the dish into your preheated oven and bake for 25 to 30 minutes. You’re looking for the cheese on top to be melted, bubbly, and just starting to turn golden brown in spots. Let it rest for about 5 minutes before serving—this helps everything set up so you can actually scoop neat portions instead of soupy ones.
Perfect Pairings for Your Beefy Tortellini Bake
A simple green salad with a light vinaigrette balances the richness beautifully and adds a fresh crunch that cuts through the cheese.
Garlic bread: Warm, buttery slices are perfect for soaking up any extra sauce on your plate and add that classic Italian-dinner feel. Try making it alongside creamy garlic parmesan chicken pasta for garlic bread inspiration.
Roasted broccoli: The slight char and earthiness complement the savory beef while sneaking in vegetables everyone will actually eat. This works particularly well if you’re used to making chicken sausage and broccoli orzo.
Caesar salad: Crisp romaine with creamy dressing and parmesan creates a restaurant-quality side that feels special but takes minutes to toss together.
Sautéed green beans: Quick to prepare and their bright flavor provides nice contrast to the hearty, cheesy main dish. Similar to what you’d serve with garlic butter steak bites and potatoes.
Keeping It Fresh
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making next-day lunch something to look forward to.
For reheating, I cover the portion with foil and warm it in a 350°F oven for about 15 minutes, or pop it in the microwave for 2 to 3 minutes until heated through. If the dish seems a bit dry after storing, add a splash of beef broth or water before reheating.
This bake also freezes beautifully for up to three months. Portion it into individual servings in freezer-safe containers, then thaw in the fridge overnight before reheating. It’s like having a homemade meal waiting for those extra busy nights.
FAQs
Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini works perfectly. Just add an extra 5 minutes to the stovetop simmer time in Step 2 since it takes longer to cook through.
What other cheese can I use besides mozzarella?
Try a blend of Italian cheeses, sharp cheddar, or even fontina. I’ve also mixed in some parmesan on top for extra flavor, and it’s always a hit.
Can I make this ahead of time?
Absolutely. Assemble everything in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add about 10 minutes to the cooking time since it’s starting cold.
Beefy Tortellini Bake
Ingredients
Equipment
Method
- Preheat your oven to 375°F and position the rack in the center.
- Heat a large skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Break up the beef with a wooden spoon as it cooks for 5 to 7 minutes until the beef is browned completely and the onion turns soft and translucent. If more than 2 tablespoons of grease pools in the pan, carefully pour off the excess.
- Pour in the crushed tomatoes and beef broth. Stir in the Italian seasoning, salt, and pepper. Bring to a gentle simmer with small bubbles forming around the edges. Let it simmer for 15 minutes, stirring every few minutes. This cooks the tortellini and develops the flavors.
- Add the tortellini directly to the skillet along with 1 cup of the mozzarella cheese. Stir everything together until the pasta is coated in sauce. The tortellini should be tender when tested with a bite.
- Transfer the mixture to a 9×13 inch baking dish and spread evenly with a spatula. Sprinkle the remaining cup of mozzarella cheese over the top in an even layer.
- Bake in the preheated oven for 25 to 30 minutes until the cheese is melted, bubbly, and starting to turn golden brown in spots. Let rest for 5 minutes before serving.
Notes
