Baked tortellini with ground beef is a comforting, cheesy pasta bake made from pantry staples and ready in under an hour. Dry cheese tortellini is par-cooked, mixed with a seasoned ground beef marinara, topped with shredded mozzarella and grated Parmesan, then baked until golden and bubbly. No condensed soup or complicated sauces—just straightforward, satisfying flavor.
Why I Love This Baked Tortellini
I’ve made baked pasta dishes for years; a good pasta is a staple in my home. This recipe grew from our love of tortellini and a desire for a casserole-style meal that still cooks quickly on a weeknight. The first time I served it, my family devoured it—my child even had seconds—so it became a regular rotation.
This dish is flexible and reheats well for leftovers. For a simple dinner, serve it with a light green salad; the tortellini is rich enough that you don’t need a heavy side. Note: this recipe uses dry cheese tortellini, which holds up best in the oven. If you only have refrigerated tortellini, the method changes slightly—see the tips below.
Key Ingredients:
All quantities appear in the recipe card below.
Dry Cheese Tortellini: Use about 18 ounces (two 9–10 oz packages). Par-cook the tortellini 2 minutes less than package directions so it finishes cooking in the oven without becoming mushy.
Pro Tip: If using refrigerated tortellini, skip boiling and add it straight to the baking dish; increase bake time by about 10 minutes and check for doneness.
Ground Beef: 90% lean ground beef keeps the sauce from becoming greasy. Ground turkey or removed-casing Italian sausage also work as swaps.
Marinara Sauce: One 15-ounce jar of a well-seasoned marinara is ideal. Homemade tomato sauce can be used, but a jarred sauce saves time on busy nights.
White Onion and Garlic: Half a cup of diced white onion sautéed in olive oil and three minced garlic cloves build the flavor base. Cook the onion until softened and add garlic for about a minute so it becomes fragrant without browning.
Dried Basil, Parsley, and Oregano: A blend of these dried herbs seasons the beef well. Add them to the skillet and let them bloom for a minute or two before adding the marinara. If you have Italian seasoning, use about 1 1/2 teaspoons instead.
Mozzarella and Parmesan: Two cups shredded mozzarella and two tablespoons grated Parmesan top the casserole. Freshly shredded mozzarella melts more evenly than pre-shredded varieties, which can have anti-caking agents.
How to Make Baked Tortellini
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray.
Step 1: Par-cook the tortellini. Bring a large pot of salted water to a boil. Add the dry tortellini and cook 2 minutes less than the package instructions. Drain and set aside; the tortellini will finish cooking in the oven.
Step 2: Cook the onion and garlic. Heat 2 teaspoons olive oil in a large skillet over medium heat. Sauté the diced onion 2–3 minutes until softened, then add the minced garlic and cook about 1 minute until fragrant.
Step 3: Brown the ground beef and season it. Add the ground beef and cook, breaking it up, until no pink remains. Stir in garlic powder, dried basil, parsley, oregano, salt, and pepper. Cook 1–2 minutes to let the herbs bloom into the meat.
Step 4: Add the marinara and simmer. Stir the marinara into the beef and let it simmer 2–3 minutes until it thickens slightly and coats a spoon. The sauce should be hearty, not watery.
Step 5: Assemble the casserole. Spread the drained tortellini in the greased baking dish. Pour the beef marinara over the tortellini and gently stir to coat every piece. Sprinkle the shredded mozzarella evenly, then scatter the grated Parmesan across the top.
Step 6: Bake uncovered. Bake 20–25 minutes until the cheese is melted, bubbly, and lightly golden. If the cheese hasn’t browned after 25 minutes, broil 2–3 minutes while watching closely.
Finishing Touches
Step 7: Rest and serve. Let the casserole rest 5 minutes to settle and cool slightly. Sprinkle chopped fresh parsley over the top and serve.
Olivia’s Recipe Tips
Let the sauce simmer before assembling. Two to three minutes of simmering thickens the sauce so it clings to the pasta instead of pooling in the dish.
Taste and adjust the sauce. Before assembling, taste the meat sauce and adjust salt and herbs. The tortellini absorbs seasoning as it bakes, so a slightly assertive sauce in the skillet becomes balanced in the finished casserole.
Baked Tortellini with Ground Beef
Ingredients
- 18 ounces dry cheese tortellini two 9–10 oz packages
- 1 15-ounce container marinara sauce
- Cooking spray
- 2 teaspoons olive oil
- ½ cup diced white onion
- 3 large garlic cloves minced
- 1 pound ground beef 90% lean
- ½ teaspoon garlic powder
- ¾ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon dried oregano
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
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Bring a large pot of salted water to a boil. Add tortellini and cook 2 minutes less than package directions. Drain and set aside.
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
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Heat olive oil in a large skillet over medium heat. Add diced onion and cook 2–3 minutes until softened. Add garlic and cook 1 minute.
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Add ground beef and cook until browned, breaking it up with a spoon.
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Stir in garlic powder, dried basil, parsley, oregano, salt, and pepper. Cook 1–2 minutes until fragrant.
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Pour marinara into the skillet and stir to combine. Simmer 2–3 minutes to thicken slightly.
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Add cooked tortellini to the baking dish and pour the beef marinara over it. Stir gently to coat. Top with mozzarella and Parmesan.
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Bake uncovered 20–25 minutes, until cheese is melted, bubbly, and lightly golden.
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Remove from oven and let rest 5 minutes. Sprinkle with chopped parsley before serving.
Notes
To reheat: Warm in a 350°F oven until heated through, covered with foil for the first 15 minutes to protect the cheese. Individual portions can be reheated in the microwave.
To freeze: Tightly wrap and freeze up to 3 months.
Make-ahead: Assemble through Step 5, cover tightly, and refrigerate up to 24 hours. Remove from the fridge while the oven preheats and bake as directed, adding 5–10 minutes if needed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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