Ingredients
Scale
- 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