This baked tortellini casserole brings together soft pasta, a hearty meat sauce, and plenty of melted cheese. It relies on a few shortcut ingredients like jarred marinara and soft herb cheese to build a creamy sauce fast.
You can have this dish ready for the oven in the time it takes to boil the pasta and brown the meat. It is a warm and filling meal that works well for busy evenings.
Why is Baked Tortellini Casserole a Must-Try?
Soft garlic and herb cheese melts right into the jarred marinara to create a rich sauce without making a roux.
Browning the ground beef in the same skillet used to build the sauce cuts down on dishes.
Baking the assembled pasta ensures the mozzarella on top melts evenly and the sauce thickens slightly around the tortellini.
Ingredients for Baked Tortellini Casserole
• Cheese tortellini: Refrigerated tortellini is recommended for its soft texture, but frozen works fine if you adjust the boil time.
• Ground beef: A leaner blend like 90/10 or 93/7 means you will have less grease to drain after browning.
• Marinara sauce: Choose a brand with a flavor profile you enjoy, as it forms the base of the entire dish.
• Soft herb cheese: Look for the small foil-wrapped rounds of garlic and fine herbs cheese, often sold near the deli or specialty cheese section.
• Mozzarella cheese: Low-moisture part-skim mozzarella melts cleanly over the top of the bake.
Exact quantities are in the recipe card below.
How to Make Baked Tortellini Casserole
Step 1: Cook the pasta and beef
Boil the tortellini until tender, then drain it. In a separate large skillet, brown the ground beef until it reaches a safe 160°F (71°C). Drain off any extra fat so the final sauce stays cohesive.
Step 2: Make the creamy sauce
Stir the seasoned salt and garlic powder into the browned beef. Pour in the marinara sauce and add the soft herb cheese. Stir everything over medium heat until the cheese melts completely into the tomato sauce.
Step 3: Assemble and bake
Mix the cooked tortellini into the skillet until the pasta is coated in the meat sauce. Transfer the mixture to a greased baking dish and top it with shredded mozzarella. Bake until the cheese melts and the sauce bubbles at the edges.
What to Serve with Baked Tortellini Casserole
Serve this hearty pasta with a simple green salad dressed in vinaigrette and a loaf of warm garlic bread.
Expert Tips for Baked Tortellini Casserole
Use a meat thermometer to ensure the ground beef reaches a safe internal temperature of 160°F (71°C) before adding the sauce.
Fresh refrigerated tortellini cooks faster than dried or frozen varieties. If using frozen tortellini, add a minute or two to the boiling time.
Grate your own mozzarella from a block for a smoother melt on top of the casserole.
How to Store and Freeze Baked Tortellini Casserole
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Freeze individual portions in freezer-safe containers for up to 3 months. Reheat in the microwave or in a 350°F (175°C) oven until warmed through to a safe 165°F (74°C).
Baked Tortellini Casserole Recipe FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the entire dish, cover it tightly, and keep it in the refrigerator for up to 2 days before baking. You may need to add 5 to 10 minutes to the baking time if starting from cold.
What other meats work in this recipe?
Ground turkey, ground chicken, or mild Italian sausage are all good alternatives to ground beef. Just ensure poultry reaches 165°F (74°C) and sausage reaches 160°F (71°C).
Can I use frozen tortellini?
You can use frozen tortellini. Just boil it according to the package directions, which usually takes a minute or two longer than the refrigerated kind.
Baked Tortellini Casserole
Ingredients
- 1 package refrigerated cheese tortellini 18 ounces / 510 g
- 1 pound lean ground beef 450 g
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1 jar marinara sauce 24 ounces / 680 g
- 1 package garlic and fine herbs soft cheese (like Boursin) 5.2 ounces / 150 g
- 2 cups shredded mozzarella cheese 8 ounces / 225 g
- Cooking spray
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9x13-inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions, then drain well.
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and a meat thermometer reads 160°F (71°C). Drain any excess grease.
- Stir the seasoned salt and garlic powder into the beef.
- Lower the heat to medium. Add the marinara sauce and the garlic and herb soft cheese to the skillet. Stir constantly for about 5 minutes until the soft cheese melts into the sauce.
- Fold the drained tortellini into the meat sauce until evenly coated.
- Pour the pasta mixture into the prepared baking dish and spread it out. Sprinkle the shredded mozzarella evenly over the top.
- Bake for 15 to 20 minutes until the edges bubble and the mozzarella melts.
Notes
