Servings
6
Total Cook Time
50MIN
Ingredients
This Baked Tortellini with Meat Sauce is the ultimate cheesy comfort food for cozy family dinners or easy holiday gatherings!
- 1 Tablespoon olive oil
- 6 ounces ground beef
- 1/4 cup yellow onion, chopped
- 2 cloves fresh garlic, minced
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon kosher salt
- pinch of black pepper
- 3 cups Italian Tomato Gravy, Quick Marinara, or store-bought sauce
- 19-ounce package frozen or refrigerated tortellini
- 4 ounces Cache Valley® mozzarella, shredded
- 2 ounces Cache Valley® finely shredded Parmesan
Steps
- Preheat the oven to 375˚F, heat a large saute pan over medium heat on the stovetop with the olive oil, and bring a large pot of water to a boil over medium-high heat.
- Add the ground beef, onions, garlic, Italian seasoning, salt, and pepper to the pan and cook for 5-7 minutes, while breaking up the meat, until it is browned and the onions are
- Reduce the heat to medium-low, stir in the marinara, and let the sauce simmer while you cook the tortellini.
- Salt the boiling water and cook the tortellini for 1 minute less than the package
- Drain the water completely and add the cooked tortellini to a 3-4 quart baking Pour the meat sauce on top and gently mix to combine.
- Evenly layer the shredded cheese on top and cover the pan with (Spray the underside of the foil with baking spray to prevent the cheese from sticking to it.)
- Bake the tortellini in the oven for 30 minutes, until the cheese is melted and the sauce bubbles. (To brown the cheese, flip on the broiler for 2-3 minutes afterward.)
Notes
- Pasta: The tortellini can be added to the pan without boiling, but cooking times will be longer. It can also be substituted for ravioli or meat-filled tortellini.
- Veggies: Mix frozen peas, cooked broccoli, fresh spinach, or artichoke hearts with the sauce and pasta before baking.
- Make Ahead: Mix the uncooked tortellini in the baking dish with the finished meat sauce, and top with the cheese. Wrap the dish in plastic wrap and store it in the refrigerator for 1-2 days or in the freezer for 2-3 months. At baking time, replace the plastic wrap with foil and preheat the oven to 375˚F. Bake until the sauce bubbles and the cheese melts. Cooking time will be approximately 45-60 minutes if refrigerated and 55-70 minutes if frozen. (Defrosting the pan overnight in the refrigerator can reduce baking time and ensure even heating.)
Author Bio
Amanda Scarlati – Scarlati Family Kitchen
Amanda Scarlati is the chef, author, and photographer behind the food blog, Scarlati Family Kitchen. In addition to being a foodie and entrepreneur, she is also a wife and mother of four residing in the Salt Lake City, Utah area.
As a child, she always loved watching cooking shows, taking notes, and creating her own recipes. After high school, she received her professional training from the Le Cordon Bleu Program at Scottsdale Culinary Institute in Arizona.
After receiving her training, she furthered her career by working in restaurants and catering companies in various capacities. She started her food blog back in 2017 as a way to share her passion for food and cooking with others.
Scarlati Family Kitchen is comprised of delicious Italian inspired comfort food recipes that are designed to bring families together with food. The recipes are aimed at helping others learn how to cook from scratch and create long lasting memories around those meals.
When she isn’t in the kitchen creating something delicious, you can find her outdoors hanging out with her family, listening to true crime podcasts, or catching up on the latest reality TV.
Try Our Other Recipes
