Baked Tortellini Casserole
Cheese tortellini and ground beef are tossed in a creamy marinara sauce, topped with mozzarella, and baked until bubbly.
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
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.