This baked tortellini casserole is creamy, cheesy, and packed with cozy flavor. With cheese-filled pasta, ground beef, cream cheese, and marinara, it’s a guaranteed family favorite. No layering, no fuss, just mix, bake, and serve. 👇👇
Why I Love This Recipe
- Quick comfort food. Ready in about 35 minutes, perfect for busy nights.
- Minimal effort. Everything mixes in one pan before baking.
- Family approved. Even picky eaters go back for seconds.
- Budget-friendly. Made with pantry staples you probably already have.
- Make-ahead option. Assemble earlier in the day, then bake before dinner.
If weeknights always feel rushed, this recipe fits perfectly into my Dinner Rhythm Blueprint — the system I use to make family dinners less stressful. This one counts as an Anchor Meal, the type of recipe that keeps your week on track and your brain calm at 5PM.
This casserole also works beautifully for Grace Nights — those evenings when everyone’s tired and dinner just needs to be simple. It’s cozy, satisfying, and ready to serve without any fuss.
Andi's Note
On the nights when dinner feels impossible, this is my Grace Night meal. It’s forgiving, quick, and fills the house with that comforting smell that makes everyone wander into the kitchen asking what’s for dinner. I’ll usually toss a salad and call it done.
Recipe Ingredients 👇👇
- 1 lb ground beef
- 1 Tbsp garlic powder
- 19 oz cheese tortellini – fresh or frozen (about 2 packages)
- 8 oz cream cheese – cut into chunks
- 24 oz jar marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
Pro tip: Look for refrigerated tortellini in the grocery store’s deli section. Cheese or spinach-ricotta tortellini are both perfect for this dish.
What Is Tortellini + Best Kind to Use
Tortellini are small, ring-shaped stuffed pasta filled with cheese or meat. For this recipe, cheese tortellini (19 oz) works best because it melts beautifully into the sauce and creates the perfect creamy texture.
You can use fresh or frozen tortellini. If using frozen, boil an extra 1 to 2 minutes before baking. Avoid dry tortellini for this casserole, since it won’t soften properly and will absorb too much sauce.
How To Make Baked Tortellini Casserole 👇👇
STEP 1: Preheat & Prep
Preheat your oven to 375°F. Grease a 9×13-inch baking dish and set aside.
STEP 2: Boil the Tortellini
Bring a large pot of salted water to a boil. Add 19 oz cheese tortellini and cook until just tender, about 2 to 3 minutes if fresh or 4 to 5 minutes if frozen.
Drain and rinse under cold water to stop the cooking process. Set aside.
STEP 3: Brown the Beef
In a large skillet over medium heat, add a drizzle of oil and 1 lb ground beef.
Cook, breaking it apart with a spatula, until browned and no pink remains, about 5 to 7 minutes. Sprinkle in 1 Tbsp garlic powder and stir well.
If you like sneaking in vegetables, toss in chopped spinach, mushrooms, or bell peppers now. They’ll soften right into the sauce later.
STEP 4: Add the Cream Cheese
Add 8 oz cream cheese (cut into chunks) directly into the skillet with the beef.
Stir until the cream cheese melts and creates a thick, creamy base. This is what makes the sauce extra rich and comforting.
For a lighter version, use reduced-fat cream cheese or Neufchâtel cheese.
STEP 5: Add the Marinara
Pour in 24 oz marinara sauce and stir until fully combined with the beef and cream cheese mixture.
Simmer for 2 to 3 minutes to let everything blend together.
Use your favorite jarred sauce, or make your own. If you love a little kick, add a pinch of crushed red pepper flakes or Italian seasoning.
STEP 6: Combine with Tortellini
Add the cooked tortellini (19 oz) to the skillet.
Gently fold the pasta into the sauce until every piece is coated.
Be gentle so you don’t break the pasta — tortellini are delicate.
Taste and adjust seasoning if needed with a pinch of salt or black pepper.
STEP 7: Assemble & Bake
Pour the mixture into the greased 9×13-inch baking dish.
Top evenly with 1 cup shredded mozzarella cheese and ¼ cup grated parmesan cheese.
Bake uncovered for 20 minutes, or until bubbly and hot.
If you like a crispy golden top, broil for 2 to 3 minutes at the end, keeping a close eye.
STEP 8: Cool & Serve
Let the casserole rest for about 5 minutes before serving. This helps it set so every scoop holds together nicely.
Serve with garlic bread, a green salad, or roasted vegetables for a complete meal.
Variations & Add-Ins
This recipe is also great for meal prep. Bake it, portion into containers, and refrigerate for easy lunches. It reheats perfectly in the microwave with a splash of water or extra sauce.
- Swap the meat: Use ground turkey, chicken, or Italian sausage.
- Add veggies: Mushrooms, spinach, zucchini, or carrots add flavor and texture.
- Mix up the cheese: Try fontina, gouda, or provolone.
- Spice it up: Add crushed red pepper flakes for a kick.
- Make it meatless: Skip the beef and double up on veggies.
- Extra saucy: Add an additional half cup of marinara for a creamier texture.
You can even turn it into a freezer meal by assembling it uncooked and freezing for later. It’s one of those practical, flexible dinners that adapts to your week.
Make-Ahead, Freezer & Reheating Tips
- Make-ahead: Assemble up to Step 6. Cover tightly with foil and refrigerate for up to 24 hours. Add 5 to 7 minutes extra bake time.
- Freeze: Wrap tightly in foil before baking. Freeze up to 2 months. Bake straight from frozen at 350°F for 45 to 50 minutes.
- Reheat: Warm in a 350°F oven for 15 minutes or microwave in 30-second bursts.
Pro tip: If reheating, drizzle a little milk or extra sauce over the top to keep it creamy.
This is the kind of dinner that totally fits into my Dinner Hacks philosophy — practical shortcuts that make homemade dinners taste amazing without draining your energy.
Serving Ideas
- Garlic bread or buttered rolls for soaking up the sauce.
- Green salad or Caesar salad for a fresh side.
- Roasted broccoli or green beans for added veggies.
- Classic vinaigrette dressing or balsamic glaze for drizzling.
You can also pair it with my Tomato Bruschetta or Garlic Parmesan Knots for a comforting Italian-inspired dinner night.
Recipe Tips
- Don’t overcook the tortellini. Slightly undercooked pasta bakes up perfectly tender.
- Drain well. Extra water can thin the sauce.
- Use good marinara. It’s the foundation of your flavor.
- Tent with foil if cheese browns too quickly.
- Let it rest. A few minutes of cooling helps the sauce thicken and flavors meld together.
If you ever wonder whether you can substitute other pasta, you can. Ravioli, penne, or rotini also work well. The key is using a pasta shape that can hold sauce and bake without turning mushy.
Tortellini just happens to be perfect because it’s filled with cheese, which melts into the sauce as it bakes.
Tortellini also freezes beautifully, so I usually grab a few extra bags when they’re on sale. They’re a lifesaver for quick dinners when I haven’t planned ahead.
How To Store Leftovers
Leftovers are almost better the next day because the flavors soak into the pasta. You can reheat it with a splash of sauce and enjoy it as-is, or turn it into something new.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze individual portions for up to 2 months.
- Reheat: Microwave or bake until hot, adding a splash of sauce or milk if needed.
I sometimes add a handful of fresh spinach and a drizzle of olive oil for a quick skillet meal, or spoon it over toasted bread like an open-faced sandwich.
Make It a Dinner Rhythm Meal Plan
If you’re building out your weekly meal plan using my Dinner Rhythm Blueprint, this baked tortellini casserole fits perfectly as an easy Anchor Meal. Here’s how I like to plan it:
- Day 1: Serve the casserole fresh with salad and garlic bread.
- Day 2: Use leftovers for lunch or reheat and serve with roasted vegetables.
- Day 3: Turn the extra sauce into a quick skillet meal by adding cooked chicken or beans.
This is exactly how I keep dinner simple without starting from scratch every night. If you haven’t yet, check out my free Dinner Rhythm Blueprint guide — it’ll help you see how to reuse meals smartly and finally end the “what’s for dinner” panic.
FAQs
Yes. Boil frozen tortellini for 4 to 5 minutes before mixing with the sauce.
Not recommended. Pre-boiling ensures the pasta cooks evenly and doesn’t soak up too much sauce.
Yes. Assemble in the morning, refrigerate, and bake before dinner.
Definitely. Skip the beef and add mushrooms, spinach, or lentils.
Absolutely. Try Alfredo, rosé sauce, or a tomato-basil blend.
Add a drizzle of olive oil or a spoonful of sauce before reheating.
Yes. Use a larger casserole dish and bake for about 30 to 35 minutes.
If you love cozy dinners like this one, grab my 10 Dinner Hacks That Still Taste Amazing — it’s my guide that shows you my favorite shortcuts for fast, family-friendly meals that never feel boring.
Ingredients
- 1 lb ground beef
- 1 Tbsp garlic powder
- 19 oz cheese tortellini - fresh or frozen, about 2 packages
- 8 oz cream cheese - cut into chunks
- 24 oz jar marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Boil tortellini: Add 19 oz cheese tortellini to salted boiling water. Cook just until tender, about 2–3 minutes if fresh or 4–5 minutes if frozen. Drain and rinse under cold water; set aside.
- Brown beef: In a skillet over medium heat, add a drizzle of oil and 1 lb ground beef. Crumble and cook until browned and no pink remains. Stir in 1 Tbsp garlic powder.
- Add cream cheese: Stir in 8 oz cream cheese chunks until mostly melted and combined with the beef.
- Add sauce: Pour in 24 oz marinara sauce and stir until smooth and heated through.
- Combine: Add the cooked tortellini to the skillet and gently stir to coat every piece in sauce.
- Assemble: Pour the mixture into the greased baking dish. Sprinkle evenly with 1 cup shredded mozzarella and ¼ cup grated parmesan.
- Bake: Place uncovered in the oven for 20 minutes, or until bubbly and hot. For a golden top, broil 2–3 minutes at the end if desired.
- Serve: Let cool for 5 minutes before serving.
Recipe Notes:
- Don’t overcook the tortellini — slightly undercooked pasta bakes up perfectly tender.
- Drain well after boiling to prevent a watery sauce.
- Use full-fat cream cheese for the creamiest texture (reduced-fat works too).
- Good marinara matters — choose one you’d eat on its own.
- Add veggies like spinach, mushrooms, or bell peppers for extra flavor.
- To freeze: Assemble but don’t bake, wrap tightly, and freeze up to 2 months.
- To reheat: Bake at 350°F until hot, or microwave in 30-second bursts with a splash of milk or sauce.
- Optional: Broil for 2–3 minutes at the end for a golden cheesy top.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze up to 2 months.
- Reheat: Warm in the oven at 350°F or microwave with a splash of sauce or milk until hot.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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