Description
This Tortellini Casserole is a hearty and comforting baked dish combining savory ground beef, perfectly cooked cheese tortellini, and a rich tomato-based sauce, topped with melted mozzarella cheese. It’s an easy-to-make family favorite that comes together quickly on the stovetop before being baked to bubbly perfection.
Ingredients
Scale
Pasta
- 16 ounces refrigerated cheese tortellini
Sauce and Meat
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely diced
- 1 pound ground beef
- ½ teaspoon kosher salt
- 1 jar (24 oz) pasta sauce
- ½ cup beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cheese Topping
- 2 cups shredded mozzarella cheese
Instructions
- Preheat and Prepare: Preheat your oven to 350℉. Spray a 9×13 inch casserole baking dish with cooking spray and set aside for later.
- Cook Tortellini: Boil the refrigerated cheese tortellini in salted water according to the package instructions until al dente. Drain in a colander without rinsing, and drizzle with a little olive oil to prevent sticking. Set aside.
- Sauté Onion: In a large skillet over medium-high heat, heat the olive oil and cook the finely diced onion for 2 to 3 minutes until slightly softened.
- Cook Ground Beef: Add the ground beef and kosher salt to the skillet. Cook and crumble the beef until no longer pink, then drain excess grease from the pan.
- Add Sauce and Seasonings: Stir in the pasta sauce, beef broth, Italian seasoning, garlic powder, and onion powder. Bring the mixture to a low boil, then reduce heat and simmer gently for about 5 minutes to blend flavors.
- Combine Tortellini: Add the cooked tortellini to the skillet and stir to combine thoroughly with the sauce and beef mixture.
- Assemble Casserole: Spread half of the tortellini and beef mixture into the prepared casserole dish. Sprinkle half of the shredded mozzarella cheese evenly over the top. Spread the remaining tortellini mixture over the cheese layer, then finish with the remaining shredded cheese.
- Bake: Bake the casserole for 35 minutes until the cheese is fully melted, bubbly, and golden brown on the edges. Optionally cover with foil for part of the baking if you prefer less crispy edges. Remove foil for the last 10 minutes to brown.
- Rest and Serve: Remove the casserole from the oven and let it cool for about 5 minutes before serving to allow it to set.
Notes
- Broth Substitute: Use chicken broth, stock, or reserved pasta water instead of beef broth, adjusting quantity to achieve desired sauce thickness.
- Make-Ahead: Assemble the casserole unbaked in the morning, cover tightly with foil, and store in the fridge for up to 24 hours before baking.
- Al Dente Pasta: Cook tortellini al dente so it maintains texture after baking and doesn’t become mushy.
- Make It Spicy: Add red pepper flakes, chipotle powder, or chili powder to the sauce for a spicy kick. Consider a spicy pasta sauce or pepper jack cheese as a cheese substitute.
- Cheese Variations: Substitute mozzarella with provolone, muenster, havarti, or an Italian cheese blend for different flavors.
- Tortellini Options: Use cheese, spinach and cheese, or beef-filled tortellini based on preference.
