Baked Tortellini Casserole

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 6 servings

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.

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.

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.

The nutritional information provided is an estimate and is per serving.

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