Looking for a cozy, filling meal that lets you check “dinner” off the list without a lot of fuss? This Cheesy Baked Tortellini Casserole With Meat Sauce hits the spot. It’s saucy, cheesy, and soft tortellini baked with a savory meat sauce and cream cheese for extra creaminess comfort food that feels a little special.
This dish is great because it:
- Uses a bag or tub of tortellini so you skip rolling pasta.
- Melts into gooey, cheesy goodness the whole family will fight over.
- Comes together with simple pantry items you probably already have.
If you love easy pasta bakes, you might also enjoy a quick read on pasta sauce choices in this helpful guide: lobster ravioli sauce guide it’s a small detour for big flavor ideas.
Why You’ll Love This Recipe
- Family-friendly comfort in one pan
- Uses pantry staples and frozen/refrigerated tortellini
- Great for leftovers and reheats well
- Simple steps little hands can help stir or sprinkle cheese
Ingredients
For the Casserole
- 1 (20 oz) container refrigerated or frozen cheese tortellini, thawed if frozen
- 1 lb ground beef, browned and drained
- 1 (24 oz) jar pasta sauce, your favorite (marinara or tomato basil)
- 8 ounces cream cheese, cubed and softened
- 1–2 cups shredded mozzarella cheese, divided
- 1/2 cup grated or shredded Parmesan cheese
- Seasoning to taste (salt, black pepper, and 1–2 tsp Italian seasoning)
For Serving (optional)
- Fresh basil or parsley, chopped
- Red pepper flakes
Step-by-Step Instructions of Cheesy Baked Tortellini Casserole With Meat Sauce
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the tortellini according to package directions if not using pre-cooked refrigerated tortellini. Drain well.
- Brown the ground beef in a large skillet over medium heat. Season with a pinch of salt and pepper. Drain excess fat.
- Stir the pasta sauce into the cooked beef and simmer 2–3 minutes to blend flavors. Remove from heat.
- In a large bowl, combine the drained tortellini, beef and sauce mixture, and cubed cream cheese. Stir until the cream cheese loosens and coats the pasta.
- Spread half of the tortellini mixture into the prepared baking dish. Sprinkle half of the mozzarella and some Parmesan over the layer.
- Add the remaining tortellini mixture, then top with the remaining mozzarella and the rest of the Parmesan.
- Bake uncovered for 20–25 minutes, until the cheese is bubbly and golden on top. If you like a bit more browning, broil 1–2 minutes while watching closely.
- Let the casserole rest 5 minutes before serving. Garnish with chopped basil or parsley and a pinch of red pepper flakes if desired.
Tips for Success
- Use full-fat cream cheese for the creamiest texture.
- If tortellini seems dry, stir in 1/4 cup milk or reserved pasta water before baking.
- Let it rest after baking cutting too soon makes it fall apart.
- Brown the meat well for deeper flavor.
Substitutions & Variations of Cheesy Baked Tortellini Casserole With Meat Sauce
To Make It Vegan/Gluten-Free:
- Swap regular tortellini for gluten-free tortellini.
- Use a plant-based ground meat or cooked lentils instead of beef.
- Replace cream cheese with a vegan cream cheese and use dairy-free shredded cheese.
Variations:
- Stir in a handful of spinach or chopped roasted red peppers before baking.
- Use Italian sausage instead of ground beef for extra spice.
- Add a layer of ricotta mixed with egg and parsley for a lasagna-like twist.
Storage Instructions of Cheesy Baked Tortellini Casserole With Meat Sauce
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Freezer: Freeze the cooled casserole (well-wrapped in foil and plastic) for up to 2 months. Thaw overnight in the refrigerator before reheating. You can also freeze in individual portions.
Make-Ahead: Assemble the casserole (without baking), cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if baking straight from the fridge.
Frequently Asked Questions (FAQ) of Cheesy Baked Tortellini Casserole With Meat Sauce
Can I use frozen tortellini straight from the freezer?
- Yes. If using frozen, you can add a few extra minutes to the bake time or boil briefly first. Make sure excess ice is drained so the dish isn’t watery.
Can I make this without cream cheese?
- Yes. Substitute equal parts ricotta for a lighter, slightly grainier texture, or skip it and add a splash of heavy cream to the sauce.
How do I keep the casserole from getting soggy?
- Drain tortellini fully after cooking and avoid excess sauce. Using a hot oven and letting the dish rest before cutting helps set the casserole.
Conclusion
If you want a simple weeknight winner, Cheesy Baked Tortellini Casserole With Meat Sauce is a go-to it’s cozy, cheesy, and built to please picky eaters and hungry adults alike. Try this casserole when you want comfort without extra fuss, then come back and tell me how it went.If you make it, please leave a comment and a star rating I love hearing how you adapted the recipe for your family.
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Cheesy Baked Tortellini Casserole With Meat Sauce
A cozy, filling meal with saucy, cheesy tortellini, savory meat sauce, and cream cheese for extra creaminess.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 1 (20 oz) container refrigerated or frozen cheese tortellini, thawed if frozen
- 1 lb ground beef, browned and drained
- 1 (24 oz) jar pasta sauce (marinara or tomato basil)
- 8 oz cream cheese, cubed and softened
- 1–2 cups shredded mozzarella cheese, divided
- 1/2 cup grated or shredded Parmesan cheese
- Seasoning to taste (salt, black pepper, and 1–2 tsp Italian seasoning)
- Fresh basil or parsley, chopped (optional)
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the tortellini according to package directions if not using pre-cooked tortellini. Drain well.
- Brown the ground beef in a large skillet over medium heat. Season with salt and pepper. Drain excess fat.
- Stir the pasta sauce into the cooked beef and simmer for 2–3 minutes. Remove from heat.
- In a large bowl, combine the drained tortellini, beef and sauce mixture, and cubed cream cheese. Stir until the cream cheese coats the pasta.
- Spread half of the tortellini mixture into the prepared baking dish. Sprinkle half of the mozzarella and some Parmesan over the layer.
- Add the remaining tortellini mixture, then top with the remaining mozzarella and Parmesan.
- Bake uncovered for 20–25 minutes, until the cheese is bubbly and golden. Broil for an additional 1–2 minutes if desired.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped basil or parsley and red pepper flakes if desired.
Notes
Use full-fat cream cheese for the creamiest texture. If tortellini seems dry, add 1/4 cup milk or reserved pasta water before baking. Let it rest to prevent falling apart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Beef