There is something wonderfully cozy about a bubbling pan pulled from the oven, cheese golden and slightly crisp at the edges, steam carrying tomato and herbs through the kitchen. Baked Tortellini turns weeknight routine into a warm, hands-on comfort meal, perfect for chilly evenings, casual dinner guests, or a weekend supper where the goal is praise and seconds. Serve it with a crisp green salad and a loaf of crusty bread, or pair a lighter main on the side when you want to keep things balanced, and enjoy the way the ricotta rounds out the sauce and the tortellini hold just enough bite to catch each spoonful of melted mozzarella. If you like simple sides for busy mornings or weekend brunches, try a nearby favorite like oven baked scrambled eggs to round out a relaxed meal plan.
Why This Baked Tortellini Works
This version of Baked Tortellini is satisfying and unfussy, built around a balance of textures and familiar Italian flavors. Tender cheese-filled tortellini soak up a savory, herbed marinara and little pockets of ricotta add creamy richness, while a browned ground beef base gives the dish hearty flavor and substance.
The method is forgiving, which makes it a reliable choice for cooks at every level. You can prepare elements ahead, adjust the cheese to taste, and still end up with a bubbling, golden casserole that looks and smells like a celebration of simple ingredients.
- Comforting mix of creamy and chewy textures
- Quick to assemble, great for weeknights
- Feeds a crowd and reheats well
What You’ll Need
These ingredients are straightforward, each playing a clear role, from the tortellini that carry the sauce, to the ricotta that keeps the bake creamy. Swap in low fat cheeses or a heartier marinara to suit your preferences, and taste as you go for salt and seasoning.
- 1 package of beef tortellini
- 1 pound ground beef
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
How to Cook Baked Tortellini
- Preheat your oven to 350°F, 175°C, and grease a baking dish so the edges of the tortellini will crisp slightly as they bake.
- In a large skillet, brown the ground beef over medium heat until no pink remains, breaking it into small pieces so every forkful has meat, then drain any excess fat for a cleaner sauce.
- Stir the marinara sauce and Italian seasoning into the beef, bring the mixture to a gentle simmer, and let it thicken for a few minutes while aromas of tomato and herbs fill the kitchen.
- Meanwhile, bring a large pot of salted water to a boil, and cook the beef tortellini according to the package directions until al dente, so they hold their shape after baking, then drain well.
- In a large mixing bowl, combine the cooked tortellini, the warm beef and marinara mixture, and the ricotta, tossing gently so the creamy cheese coats the pasta without becoming soupy.
- Transfer the mixture to the prepared baking dish, pressing lightly so the surface is even and the layers meld as they bake.
- Scatter the shredded mozzarella evenly over the top, then sprinkle the grated Parmesan for a salty, golden finish that browns delightfully.
- Bake in the preheated oven for 25 to 30 minutes, or until the cheese is bubbly and golden, the edges show a touch of crispness, and you can smell the rich, baked tomato and melted cheese.
- Garnish with torn fresh basil if desired, let the dish rest for a few minutes to set, then serve hot, spooning out portions that reveal creamy centers and browned cheese.
Prep ~ 15 minutes, Cook ~ 30 minutes, Total ~ 45 minutes, Servings ~ 6, Kcal ~ 520 per serving, estimated.
Make-Ahead and Prep Tips
There are several easy ways to streamline the day you plan to bake. Preparing components ahead saves time and lets the flavors develop, so you can relax when guests arrive or get dinner on the table quickly after work.
- Cook the beef and mix it with marinara up to two days in advance, cool and store in an airtight container in the fridge.
- Boil the tortellini a day ahead, toss lightly with a bit of olive oil to prevent sticking, and refrigerate, covered.
- Assemble the casserole in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours, then bake an extra 5 to 10 minutes to account for the chilled interior.
- To freeze for later, assemble in a freezer safe dish but do not bake, cover tightly, and freeze for up to 2 months; thaw overnight in the fridge before baking.
Storing and Reheating
Leftovers keep well, which makes Baked Tortellini a practical choice for meal planning. Store it properly to preserve texture and flavor, and reheat gently so the cheese stays creamy rather than rubbery.
- Refrigerate cooked tortellini in an airtight container for 3 to 4 days.
- Freeze cooled, baked portions in airtight containers or heavy duty freezer bags for up to 2 months, labeling with the date.
- Reheat single servings in the microwave covered loosely for 1 to 2 minutes, stirring once midway, or warm in a 350°F oven for 15 to 20 minutes until heated through, covering with foil if the cheese is browning too quickly.
- A good freshness cue is the aroma, and the way the sauce looks, vibrant and not dull; if the dish smells off or the texture is slimy, discard it.
Perfect Pairings
Choose one or two simple sides that add contrast in texture or brightness, keeping the meal balanced and interesting.
- A big green salad with lemon vinaigrette, to cut through the richness
- Steamed or roasted broccoli with a squeeze of lemon
- Garlic bread or a crusty baguette to soak up sauce
- A light, crisp white bean salad for a touch of herbaceous freshness
- For an elegant surf and turf style dinner, serve alongside baked fish like baked salmon for a different protein profile
Make It Your Own
Baked Tortellini is endlessly adaptable, so make tweaks based on what you love or what’s in your pantry. Here are ideas to customize the recipe without complicating it.
- Vegetarian option, omit the ground beef and add sautéed mushrooms, chopped spinach, and diced zucchini for a satisfying meatless bake.
- Spicy kick, stir in 1/4 to 1/2 teaspoon red pepper flakes to the marinara or use a spicy arrabbiata sauce for heat.
- Four cheese, mix shredded mozzarella with provolone and fontina, and add an extra 1/4 cup of grated Parmesan for a deeply cheesy profile.
- Herb forward, fold chopped fresh parsley and oregano into the ricotta before mixing to brighten the filling.
- Low sodium, choose a low sodium marinara and reduce added salt, then finish with a little extra Parmesan if it needs more flavor.
- Swap proteins, use ground chicken in place of ground beef for a lighter texture while keeping the same method.
- Baked single servings, assemble in individual ramekins for potluck style portions, reducing bake time slightly if the dish is smaller and shallower.
Pro Tips for Best Results
- Salt the pasta water well so the tortellini are well seasoned from the inside out.
- Drain tortellini thoroughly to avoid a watery casserole, but reserve a splash of pasta water if you need to loosen the sauce.
- Don’t overcook the tortellini, aim for al dente, they will finish cooking in the oven and keep a pleasant bite.
- Spread the mozzarella in an even layer so the cheese browns uniformly, adding Parmesan last for a crisp top.
- Rest the baked dish for 5 to 10 minutes after it comes out of the oven, this helps the cheese set and makes serving easier.
- If the top is browning too quickly, tent loosely with foil during the last 10 minutes of baking.
Frequently Asked Questions
- Can I use frozen tortellini?
Yes, frozen tortellini work well. You can cook them straight from frozen according to package instructions and proceed with the recipe, or briefly thaw and drain before mixing to reduce excess moisture.
- How can I make this lighter?
Use lean ground beef or swap in ground chicken, choose part skim mozzarella, and use a lower fat ricotta. Adding extra vegetables like spinach or mushrooms also stretches the dish while keeping it hearty.
- Will the bake be too dry if I use less sauce?
A little sauce goes a long way because ricotta adds creaminess, but avoid skimping too much. If the mixture looks dry after combining, add 1/4 cup of reserved pasta water or extra marinara to reach a saucy but not soupy consistency.
- Can I prepare this in advance and freeze?
You can assemble the casserole unbaked and freeze it tightly wrapped for up to 2 months. Thaw overnight in the fridge before baking, or bake from frozen adding about 15 to 25 minutes to the cook time and covering with foil until heated through.
- How do I reheat leftovers without drying them out?
Reheat gently in the oven at 325°F for 15 to 20 minutes covered with foil, or microwave covered with a damp paper towel to retain moisture. Adding a splash of water or a spoonful of marinara can revive the sauce if needed.
- Is there a good way to make this gluten free?
Yes, use a gluten free tortellini available at many grocery stores and verify your marinara and other cheeses are labeled gluten free. Baking times should remain similar, but check the pasta for doneness as gluten free pasta can vary.
Final Thoughts
Baked Tortellini is an inviting, family friendly dish that brings comforting textures and bright tomato flavors together in one pan, making it a dependable weeknight winner and a welcome dish at any casual gathering. The combination of tender tortellini, creamy ricotta, and bubbling cheese is easy to love, and small swaps let you adapt the recipe to suit Sunday suppers or busy weekday dinners. I hope this recipe becomes one of your go to dishes, a cheery staple that fills the house with savory aromas and gathers people around the table, ready for seconds and good conversation.
Print
Baked Tortellini
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Beef
Description
A warm, hands-on comfort meal with cheese-filled tortellini, savory marinara, and creamy ricotta, perfect for chilly evenings and casual gatherings.
Ingredients
- 1 package of beef tortellini
- 1 pound ground beef
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Brown the ground beef in a large skillet over medium heat, breaking it into small pieces. Drain excess fat.
- Stir in marinara sauce and Italian seasoning, simmer to thicken for a few minutes.
- Cook the beef tortellini in salted boiling water until al dente, then drain.
- In a mixing bowl, combine cooked tortellini, beef mixture, and ricotta, tossing gently.
- Transfer to the baking dish, press lightly to even out.
- Top with shredded mozzarella and grated Parmesan.
- Bake for 25 to 30 minutes until cheese is bubbly and golden.
- Garnish with basil if desired and let rest before serving.
Notes
Cook beef and marinara up to two days in advance. Refrigerate assembled casserole for up to 24 hours before baking, adding extra bake time. Leftovers keep well; store in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: baked tortellini, comfort food, Italian, pasta bake
