Name: Cheesy Baked Tortellini Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 20 oz refrigerated cheese tortellini; 1 lb ground beef; 1 small onion, finely chopped; 3 cloves garlic, minced; 24 oz marinara sauce; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon red pepper flakes (optional); 1 cup ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 tablespoons fresh parsley, chopped (optional garnish)

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I love making this Cheesy Baked Tortellini Casserole when I want something warm, hearty, and guaranteed to satisfy everyone at the table. Tender cheese tortellini are layered with a rich meat sauce, creamy ricotta, and plenty of melted mozzarella, then baked until bubbly and golden. It’s the kind of comforting oven-baked pasta dish I turn to for busy weeknights or relaxed family dinners.

Cheesy Baked Tortellini Casserole

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

20 oz refrigerated cheese tortellini

1 lb ground beef

1 small onion, finely chopped

3 cloves garlic, minced

24 oz marinara sauce

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon red pepper flakes (optional)

1 cup ricotta cheese

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped (optional garnish)

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a 9x13-inch baking dish.

I cook the tortellini according to the package instructions until just al dente, then drain and set it aside.

In a large skillet over medium heat, I cook the ground beef and chopped onion until the beef is browned and fully cooked. If needed, I drain any excess grease.

I add the minced garlic and sauté for about 1 minute, just until fragrant.

Next, I stir in the marinara sauce, Italian seasoning, salt, black pepper, and red pepper flakes. I let the sauce simmer for about 5 minutes so the flavors blend together.

In the prepared baking dish, I spread a thin layer of meat sauce on the bottom. I add half of the cooked tortellini in an even layer.

I dollop half of the ricotta over the tortellini, then sprinkle with 1 cup of mozzarella and a few tablespoons of Parmesan.

I repeat the layers with the remaining tortellini, ricotta, meat sauce, mozzarella, and Parmesan.

I cover the dish with foil and bake for 20 minutes. Then I remove the foil and bake for another 10–15 minutes, until the cheese is melted and bubbly. Before serving, I like to garnish with freshly chopped parsley.

Servings and timing

I prepare this casserole in about 15 minutes, and it bakes for 35 minutes, bringing the total time to 50 minutes.

This recipe serves 6 generous portions. Each serving contains approximately 520 calories, making it a satisfying and filling main dish.

Variations

I sometimes swap the ground beef for Italian sausage to give the dish a deeper, spicier flavor.

When I want to add more nutrition, I mix in sautéed spinach, mushrooms, or zucchini with the sauce.

If I prefer a lighter version, I use ground turkey instead of beef.

For an extra cheesy top, I add a little more mozzarella during the final 10 minutes of baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

When reheating, I usually warm individual portions in the microwave until heated through. If I’m reheating a larger portion, I cover it with foil and warm it in a 350°F oven until hot and bubbly.

I can also freeze the casserole for up to 2 months. I let it thaw overnight in the refrigerator before reheating.

FAQs

Can I assemble this casserole ahead of time?

I often assemble the entire casserole a day in advance, cover it tightly, and refrigerate it. When I’m ready to bake, I add a few extra minutes to the baking time since it starts cold.

Can I use frozen tortellini instead of refrigerated?

I can use frozen tortellini, and I cook it according to the package instructions before layering it in the casserole.

How do I keep the casserole from becoming dry?

I make sure not to overbake it, and I always include enough sauce to fully coat the tortellini. Covering it with foil during the first part of baking also helps retain moisture.

Can I make this recipe vegetarian?

I simply omit the ground beef and add more vegetables like mushrooms, spinach, or bell peppers for a hearty vegetarian version.

What can I serve with this casserole?

I like serving it with a simple green salad and garlic bread to complete the meal.

Conclusion

I find this Cheesy Baked Tortellini Casserole to be the ultimate comfort food. It’s rich, satisfying, and easy to prepare, making it perfect for weeknights or family gatherings. Whenever I need a dependable, crowd-pleasing dinner, this baked tortellini dish is one of my favorite go-to recipes.

📖 Recipe:

Cheesy Baked Tortellini Casserole

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Author: Cheryl
Total Time: 50 minutes
Yield: 6 servings

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Description

A warm and hearty baked pasta casserole made with tender cheese tortellini layered with rich meat sauce, creamy ricotta, and melted mozzarella, baked until bubbly and golden.

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the tortellini according to package instructions until just al dente. Drain and set aside.
In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and fully cooked. Drain excess grease if needed.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the marinara sauce, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for about 5 minutes.
Spread a thin layer of meat sauce in the prepared baking dish. Add half of the cooked tortellini in an even layer.
Dollop half of the ricotta over the tortellini, then sprinkle with 1 cup mozzarella and some Parmesan.
Repeat the layers with remaining tortellini, ricotta, meat sauce, mozzarella, and Parmesan.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
Garnish with fresh parsley before serving.