This cheesy baked tortellini recipe is simple to prep, uses everyday ingredients, and makes a comforting family meal that even picky eaters will love.
This baked tortellini casserole is perfect for when you want something hot and comforting but don't want to spend ages in the kitchen. The tortellini cooks right in the oven, so you don't even need to boil it first. Shortcuts that lead to fewer dishes are always a good thing. 🙂
This pasta bake feeds a crowd, but it also makes tasty leftovers if you can't gobble it up right away.
How to make baked tortellini (summary)
Start by preheating your oven and sautéing half an onion in a skillet. Add the ground beef and garlic to the skillet and cook until it's browned. Transfer the beef mixture to a 9x13 casserole dish and then add in the marinara sauce and uncooked tortellini. Toss it together then spread in an even layer and top with the cheeses. Cover in foil then bake for 35-40 minutes. Remove the foil and broil for a few minutes to brown the cheese if you like. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- You may sub the ground beef with another ground meat such as turkey or Italian sausage.
- Any tomato-based pasta sauce will work... you don't necessarily have to use marinara.
- Can you bake tortellini without boiling? Yes, when using the refrigerated kind (as I do for this recipe).
- You may use frozen tortellini since they will thaw fast. I'd add on an extra 10 minutes or so onto baking time to ensure they cook through.
- I haven't tested this, but in theory you should be able to halve the recipe and use an 8x8 baking dish if the 9x13 is too much food for you. I used this Staub 9x13 ceramic baking dish.
- You can reheat leftovers in the oven, covered by foil. You could always broil for a bit at the end again to get the cheese nice and melty/browned again. The microwave or covered in a saucepan on low heat will work too.
- Make ahead tip: Assemble the entire thing (complete the recipe through step 5 and then tightly cover and freeze the whole baking dish). When you want to cook it, bake it for a bit longer than suggested (you'll want to check it's fully warmed through before the broiling step). If using a ceramic baking dish, let it warm up on the counter for a while first, or let it thaw in the fridge overnight.
More tasty tortellini recipes:
- Alfredo Tortellini Bake
- Italian Sausage Tortellini Soup
- Bacon Cream Cheese Tortellini
- Creamy Tomato Tortellini (One Pan)
- Cheese Tortellini with Butter, Mushrooms, and Crispy Sage
Questions about this tortellini bake? Talk to me in the comments below!
Baked Tortellini (Tomato & Meat Sauce)
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1 pound lean ground beef
- 3-4 cloves garlic minced
- 3 cups marinara sauce (one 24 oz. jar)
- 2 (9 ounce) packages uncooked refrigerated cheese tortellini see note
- Salt & pepper to taste
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Add the oil and onion to a skillet over medium-high heat and sauté for 4-5 minutes.
- Stir in the beef and garlic and continue cooking, breaking the meat up with your spoon as you go along, until the beef has browned (about 8-10 minutes). Spoon out excess fat if there's a lot, and then transfer the cooked beef to a 9x13 casserole dish.
- Add the marinara sauce, cheese tortellini, and some salt & pepper to the casserole dish, then toss it all together and spread it out in an even layer.
- Sprinkle the cheeses over top, then cover the dish tightly with foil.
- Bake for 35-40 minutes or until the tortellini is cooked and the cheese has melted. Optional: take the foil off once it's done, then broil for a few minutes to brown the cheese up a bit.
- Serves 6-8 depending on how much people eat/what else it's served with.
- Since the tortellini isn't boiled, it's important that you use refrigerated tortellini since it cooks fast. If using the dried kind, boil it according to package directions first.
- I used a bagged mozza/cheddar blend (2 cups of it).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.